Chili Cheese Dip

This easy crockpot chili cheese dip comes together with just three simple ingredients: Velveeta, no-bean chili, and Rotel for a creamy, crowd-pleasing appetizer everyone loves. Perfect for parties, game day, or family gatherings, this slow cooker cheese dip can also be made heartier by adding a pound of ground beef.

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Prep Time 5

Cook Time 30

Total Time 35

Course Appetizer

Cuisine American

Servings servings

Calories 120 kcal

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

Storing Leftovers:

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.

Note: Avoid freezing, as dairy-based dips can separate upon thawing.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 6gProtein: 7gFat: 7.5gSaturated Fat: 3.8gCholesterol: 22mgSodium: 390mgPotassium: 11mgFiber: 0.5gSugar: 3g