Slow Cooker Rotel Dip

A tortilla chip dipping into a cheesy rotel dip in a slow cooker.

This Slow Cooker Rotel Dip is the ultimate party food! Made with just 4 ingredients, this dump-and-go Crock Pot appetizer is always a hit!

Course Appetizer

Cuisine American, Southern, Southwest

Prep Time 10

Servings servings

Calories 192

Author Dorothy Bigelow

Ingredients

1 pound ground beef or sausage*
16 ounces (1 large package) Velveeta cubed (processed cheese product)
2 cans (10oz each) Rotel chilies and tomatoes undrained (or my Rotel substitute)
2 ½ teaspoons taco seasoning
¼ cup water

Instructions

Brown the ground beef in a large skillet over medium heat.
Once the ground beef is cooked through and no longer pink, drain off any excess fat.
Sprinkle the ground beef with the taco seasoning and stir to combine.
Add the water and stir well. Simmer until thickened, about 1-3 minutes.
Transfer the browned ground beef to the crock of a slow cooker.
Pour in both cans of Rotel (chilies and tomatoes) and stir to combine.
Top the ground beef and Rotel mixture with the cubed Velveeta, then cover the Crock Pot.
Cook on “high” for 2-3 hours, stirring once or twice to help the Velveeta cheese melt into the other ingredients.
At the end of the cooking time, stir well to incorporate the melted cheese. Switch the slow cooker to “warm” and serve immediately with tortilla chips, veggie sticks, Fritos, etc. Garnish with chopped tomatoes, fresh cilantro, and chopped jalapenos (if desired).

Notes

*Ground sausage: If using ground sausage, omit the taco seasoning and water. Sausage already has seasonings added, and the taco seasoning will compete with the flavors.

Without Velveeta: Substitute the Velveeta for an 8-ounce brick of cream cheese and 8 ounces of freshly grated sharp cheddar cheese.

Storing leftovers: Transfer any leftovers to an airtight container. Store in a refrigerator for up to 3 days. Reheat in the microwave until it reaches a minimum temperature of 165ºF (74ºC), is melty and hot. Stir between each interval to encourage even heating.

Stovetop version: Brown the ground beef, drain, and season with taco seasoning. Add all of the remaining ingredients to a large Dutch oven or heavy-bottomed saucepan. Heat over medium heat until the cheese is melted and hot. Stir frequently to prevent scorching.

Ground chicken or turkey: Brown the meat with oil to prevent sticking, and (optionally) add ½ cup of taco sauce to improve flavor and moisture.

Nutrition