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This easy crockpot chili cheese dip melts a block of Velveeta, a can of Hormel no-bean chili and a can of Rotel into a creamy, hearty dip that’s made for game day.
Toss everything in the slow cooker, give it a stir now and then, and you’ve got a warm, cheesy appetizer ready before kickoff.
Chili Cheese Dip
This chili cheese dip is one my family has been making for decades. When I was a kid, my mom made it for us for the Super Bowl, for football games and for New Year’s Eve. If there was a big game or a New Year’s Eve party, this dip was on the table.
Now I’m the one making it, for all of my family and for the same kinds of parties. It’s always a crowd pleaser, and we never have leftovers. Some recipes just stay in a family, and this is one of ours.
It’s also about as easy as party food gets: three ingredients, no chopping, and the Crockpot does the work. Everything comes from the pantry and fridge, it feeds a crowd, and you can serve it right out of the slow cooker so it stays warm and creamy.
Equipment You’ll Need
To prepare this Chili Cheese Dip, you’ll need:
- Crock-Pot 5-Quart – For the hands-off slow cooker method. It also keeps the chili cheese dip warm on the WARM setting while you serve.
- Stainless Steel or Enameled Cast Iron Saucepan – For the quick stovetop method. A heavy bottom helps keep the cheese from scorching.
- Wooden Spoon – For stirring the dip and scraping the bottom as the cheese melts.
- Wooden Cutting Board – For cubing the Velveeta.
- Large Glass Mixing Bowl – For mixing everything the night before if you make the dip ahead.
- Stainless Steel Can Opener – For the chili and Rotel.
- Glass Storage Containers – For storing any leftover dip in the fridge.
Why I Choose Organic Ingredients
I reach for organic ingredients whenever I can, but I’ll be honest: this chili cheese dip is built on convenience staples like Velveeta, canned chili and Rotel. That’s what makes it so quick and so creamy, and it’s a treat we make for game days and parties.
Why You’ll Love This Chili Cheese Dip
Only 3 ingredients. Velveeta, Hormel chili with no beans and Rotel. That’s the whole list, and there’s nothing to measure because you use each package whole.
Two easy methods. Let it melt low and slow in the Crockpot while you get ready for the party, or make it on the stovetop when you’re short on time.
Made for a crowd. One batch makes about 16 servings, and it stays warm and dippable in the slow cooker all through the game.
Kid and adult approved. It’s cheesy and hearty with just a mild kick from the green chiles in the Rotel, so it’s a hit with all ages.
Ingredients for Chili Cheese Dip
- 16 oz Velveeta cheese, cubed – The creamy base. Velveeta melts smooth and stays that way, so the dip won’t turn grainy or oily.
- 1 (15 oz) can Hormel chili (no beans) – Adds a rich, meaty chili flavor. The no-bean version keeps the chili cheese dip smooth and easy to scoop.
- 1 (10 oz) can Rotel (diced tomatoes and green chilies) – Brings a little tang, a mild kick and pops of color.
How to Make Chili Cheese Dip
Crockpot (Slow Cooker) Method
- Add everything to the Crockpot. Add the cubed Velveeta, the can of Hormel chili and the can of Rotel to the slow cooker and stir them together as best you can.
- Cook on HIGH or LOW. Cover and cook on HIGH for 30 to 45 minutes if you need it hot sooner, or on LOW for 2 to 3 hours if you’re not eating for a few hours and want it low and slow. Stir occasionally until the cheese has completely melted and the dip is smooth.
- Switch to WARM and serve. Turn the Crockpot to WARM (or LOW) and serve the dip right from the slow cooker with tortilla chips or sliced baguette. Give it a stir every so often.
Stovetop Method
- Combine everything in a saucepan. Add the chili, Rotel and cubed Velveeta to a saucepan over medium-low heat.
- Stir until smooth. Stir constantly until the cheese melts and the dip is smooth and hot.
- Serve. Transfer the chili cheese dip to a serving bowl or a small slow cooker on WARM and serve right away.
Tips for Making Chili Cheese Dip
Cut the Velveeta into even cubes, about 1 inch, so every piece melts at the same time. Big chunks take longer and leave you with lumps while the rest of the dip is ready.
Stir it every so often while it melts, and scrape the bottom and sides of the Crockpot as you go. That’s where the cheese melts first and can start to stick.
For a big party, double the recipe in a 5-quart slow cooker. Right before serving, top it with sliced green onions, diced tomatoes, sliced jalapeños or a spoonful of sour cream for color.
Mistakes to Avoid When Making Chili Cheese Dip
Turning up the heat on the stovetop. High heat scorches the cheese on the bottom of the pan before the rest has melted. Keep it at medium-low and keep stirring.
Leaving it on HIGH after it’s melted. Once the dip is smooth, switch the Crockpot to WARM. On HIGH, the edges thicken and can burn during a long game.
Serving it with thin chips. This dip is thick and hearty, so flimsy chips break. Sturdy tortilla chips or Fritos Scoops hold up best.
How to Store and Reheat Chili Cheese Dip
We never seem to have leftovers, but if you do, let the chili cheese dip cool, then store it in an airtight glass container in the refrigerator for up to 3 to 4 days.
To reheat, warm it in the Crockpot on LOW, in a saucepan over low heat, or in a glass bowl in the microwave in 30-second bursts. Stir often either way. If it’s thicker than you like, stir in a splash of milk.
What to Serve With Chili Cheese Dip
Tortilla chips are the classic, and Fritos Scoops are a game day favorite. You can also spoon it over hot dogs, baked potatoes or French fries, or use it as a topping for nachos. For a full game day spread, serve it next to my Spicy Pigs in a Blanket and Smoked Buffalo Chicken Dip.
FAQs for Chili Cheese Dip
Can I add ground beef to chili cheese dip?
Yes! I usually add 1 pound of browned hamburger for extra protein. Brown it, drain it well, and stir it into the Crockpot with the Velveeta, chili and Rotel.
Should I drain the Rotel?
No. I add the whole can, juice and all, right into the Crockpot with everything else.
How do I thicken chili cheese dip?
Let it cook uncovered for a few extra minutes so some of the liquid cooks off, or stir in a few more cubes of Velveeta.
Can I make chili cheese dip ahead of time?
Yes. Mix the cubed Velveeta, chili and Rotel in a bowl, cover it, and refrigerate it overnight. The next day, add it to the Crockpot and heat it on HIGH or LOW, stirring occasionally until it’s melted and smooth.
Can you freeze chili cheese dip?
I don’t recommend it. Dairy-based dips like this one can separate and turn grainy after thawing, so it’s best fresh or from the fridge.
How long can chili cheese dip sit out?
No more than 2 hours at room temperature, because it’s made with cheese and meat. After that, refrigerate it or put it back in the Crockpot to heat it up.
Is chili cheese dip gluten-free?
It can be, depending on the brands you use. Check the labels on your chili, Rotel and cheese, and serve it with chips labeled gluten-free.
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A Cheesy Dip for Game Day
I hope this chili cheese dip earns a spot on your game day table, whether it’s a big playoff party or a quiet Sunday on the couch. If you make it, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Chili Cheese Dip
Equipment
- 1 Crockpot
Ingredients
- 16 oz Velveeta Cheese cubed
- 1 15 oz can Hormel Chili (no beans)
- 1 10 oz can Rotel (diced tomatoes and green chilies)
Instructions
- In a crockpot, add the diced Velveeta, can chili, and Rotel tomatoes and chilis. Stir together as best you can and set the crockpot on high for 30 – 45 minutes, stirring in between.
- After 45 minutes the cheese should be melted enough to now enjoy, adjust the crock pot to low or warm and let sit for the day.
- Arrange tortilla chips or sliced baguette around the skillet or crockpot for easy dipping.
Notes
- Allow the dip to cool to room temperature before transferring it to an airtight container.
- Refrigerate leftovers and reheat gently on the stove or in the microwave when ready to enjoy again.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
