Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This slow cooker Rotel dip is easy to make with only three ingredients. Cheesy, flavorful, and loaded with ground beef, it’s one of our go-to appetizer recipes.
Looking for more hot dips like this? Check out our cheese-inspired favorites: White Queso Dip and Chili Cheese Dip.
MORE DIP RECIPES:
7 Layer Dip | Jalapeno Popper Dip | Crab Rangoon Dip
Rotel Dip Ingredients
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You will need:
- 16-ounces Velveeta, cubed
- 1 10-ounce can Rotel
- 1 pound ground beef
Ingredient Substitutions:
INSTEAD OF ROTEL: For some added freshness, add a couple of diced tomatoes to your dip. You can also substitute these for the can of Rotel.
INSTEAD OF VELVEETA: This is a tasty alternative to Velveeta in your dip. Use an 8 oz package of cream cheese instead of Velveeta, and add ½ cup of milk if you need to thin your dip.
INSTEAD OF GROUND BEEF: The classic version of this recipe is made with ground beef, but it’s easy to substitute (or add!) other options. Instead of hamburger, this is also a hit with ground sausage or with shredded chicken. You can substitute your favorite meat, just be sure it’s cooked before it goes into your crockpot.
ADD INS:
- Craving some spice? Add a can of green chilis to your slow cooker to bring up the heat of this dish.
- Want it more creamy? You’ll love it with a can of Cream of Mushroom Soup added. This adds creaminess to the dip.
How to Make Rotel Dip in your crockpot:
This recipe can be made on the stove top. You can find our recipe for Rotel Dip here.
STEP ONE: Brown the pound of ground beef in a skillet until cooked through.
STEP TWO: Add the ground beef, Rotel, and Velveeta to your slow cooker. Cube the Velveeta into pieces that are about an inch wide so that it melts evenly.
STEP THREE: Cover and cook on low for 2 – 3 hours, until the cheese is completely melted. Stir occasionally to keep the cheese from browning around the sides of the slow cooker.
Serving this recipe:
You can leave the dip in your slow cooker on the ‘warm’ setting for 2 – 3 hours until you’re ready to serve it. Or, you can serve it directly from your slow cooker to keep it warm. This is especially convenient for tailgates, potlucks, game day, etc.
PRO TIP: If you’re simmering this dip in your crockpot and find that it’s thicker than you’d like, add a couple of splashes of milk to thin it.
Our favorite way to serve Rotel dip is with plenty of options: crackers and chips along with vegetables (sliced peppers and bite-sized cauliflower, broccoli, etc). Pretzels, bread, and bagel chips are tasty too!
Storing this recipe:
IN THE FRIDGE: The best way to store your leftovers is to refrigerate them. Refrigerated Rotel dip will stay good in the fridge for 3 – 4 days.
IN THE FREEZER: It’s not recommended to freeze this recipe because the texture of the cheese can change.
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Slow cooker Rotel dip is the ultimate party food because you can make AND serve it in your crockpot. Keep it warm in your slow cooker while your guests dip chip after chip.
We love it for game days, parties, or as an easy snack. The recipe only takes ten minutes to prepare and your slow cooker does the rest of the work.
More Dip Recipes You’ll Love
SWEET: Funfetti Dip | S’mores Dip | Cookie Dough Dip
SAVORY: Ranch Crack Dip | Crab Dip | Shrimp Dip
CHEESY: Cream Cheese Dip | Buffalo Chicken Dip
Slow Cooker Rotel Dip
Ingredients
- 16- ounces Velveeta cubed
- 1 10- ounce can Rotel
- 1 pound ground beef
Instructions
- Brown the pound of ground beef in a skillet until cooked through.
- Add the ground beef, Rotel, and Velveeta to your slow cooker. Cube the Velveeta into pieces that are about an inch wide so that it melts evenly.
- Cover and cook on low for 2 - 3 hours, until the cheese is completely melted.
- Stir occasionally to keep the cheese from browning around the sides of the slow cooker.
- Serve with chips, crackers, or veggies.
I make it with a lb of breakfast sausage(the one in the tube) and cream cheese. It is so easy it just about makes itself. If you have any leftovers, we thin it a bit with milk, reheat it and have it over biscuits in the morning. Or on baked potatoes. It is a real go to dip.