Crockpot Cheese Dip
Crockpot Cheese Dip is the ultimate easy appetizer for your next party or family gathering. Simply dump the ingredients in the slow cooker for a fuss-free snack that stays warm all night. Loaded with creamy Velveeta and zesty Rotel tomatoes this rich queso coats every chip perfectly.
Ingredients
- 1 pound Velveeta cubed
- 8 ounces cream cheese cubed
- 1 cup sharp cheddar cheese freshly shredded
- 1 10-ounce can diced tomatoes with green chiles, not drained
- ¾ cup evaporated milk
- ½ cup yellow onion finely diced
- 2 cloves garlic minced
- ½ to 1 jalapeño finely diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 1 pound ground beef or sausage cooked and drained (optional)
Instructions
- If using meat, brown it in a skillet over medium heat until fully cooked. Drain grease and set aside.
- In the same skillet, sauté diced onion for 2-3 minutes until it starts to soften. Add garlic (and jalapeño if using) and cook for 30 seconds more.
- Add the cubed Velveeta and cubed cream cheese to the slow cooker.
- Pour in the diced tomatoes with green chiles (with liquid) and the evaporated milk.
- Add cumin, chili powder, black pepper, and smoked paprika if using. Stir in the cooked meat and sautéed onion mixture.
- Cover and cook on LOW for 1½ to 2 hours, stirring every 20-30 minutes, until smooth.
- Stir in the shredded cheddar and let it melt for 5 minutes, stirring until fully combined.
- Switch to WARM for serving and stir occasionally to keep the dip glossy.
Notes
For the smoothest dip, add shredded cheddar at the end and avoid cooking on HIGH.
If the dip thickens while serving, stir in 1-2 tablespoons evaporated milk.
Drain cooked meat well to prevent a greasy layer on top.
Nutrition
Serving: 0.5cupCalories: 320kcalCarbohydrates: 8gProtein: 16gFat: 25gSaturated Fat: 15gCholesterol: 78mgSodium: 980mgFiber: 1gSugar: 5gCalcium: 420mgIron: 1mg