Creamy Crockpot Rotel Dip (Printable)

Slow-cooked cheesy dip with Rotel tomatoes and melted cheeses, perfect for gatherings and game day.

# What You'll Need:

01 - 16 oz processed cheese (such as Velveeta), cubed

02 - 4 oz cream cheese, cubed

03 - 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained

04 - 1/2 lb ground beef or pork sausage (optional)

05 - 1/2 tsp garlic powder

06 - 1/4 tsp black pepper

01 - If using meat, brown the ground beef or sausage in a skillet over medium heat. Drain any excess fat.

02 - Add the cooked meat (if using), Velveeta, cream cheese, and Rotel with its juices to the crockpot.

03 - Sprinkle in garlic powder and black pepper, stirring gently to distribute the seasonings.

04 - Cover and cook on low heat for 2 hours, stirring occasionally, until the cheeses are fully melted and the dip is smooth and creamy.

05 - Keep the crockpot on the warm setting and serve with tortilla chips, crackers, or fresh vegetables.

01 -

It requires almost zero effort but tastes like you spent all afternoon fussing over it.
The slow cooker does all the work so you can actually enjoy your own party instead of standing at the stove.

02 -

Resist the urge to crank the crockpot to high because the cheese can scorch on the bottom and turn grainy instead of smooth.
Cutting the cheese into small uniform cubes before adding them shaves off melting time and prevents stubborn lumps.

03 -

Stirring from the bottom of the crockpot every so often prevents a thick crust from forming and ensures even melting throughout.
Let the dip rest for about ten minutes after cooking before serving so the flavors settle and the temperature is just right for eating.