This Crock Pot Chili Cheese Dip is the perfect appetizer for any gathering, whether you're hosting a party or just having a cozy night in. With a combination of Rotel tomatoes, no bean chili, and Velveeta cheese, this dip is packed with bold flavors zesty flavors that are the perfect match for tortilla chips, crackers, or your favorite finger foods!
Chili cheese dip is a creamy, savory, and indulgent dip that is usually served for parties or to enjoy while watching your favorite sports games. It is made by combining canned chili with diced tomatoes and green chilies, milk, and lots of Velveeta cheese. The bold flavors of the tomatoes and green chilies complement the richness of the melted cheese, while the chili powder and cumin add a subtle kick of heat that is not overwhelming.
The crock pot is the best tool for making chili cheese dip because it allows the flavors to meld together slowly and evenly. The low heat of the crock pot ensures that the cheese melts gradually, which results in a smooth and creamy texture. Plus, the longer the dip cooks, the more flavorful it becomes. The crock pot also has a warm setting which is great when you're feeding a crowd to keep it at the perfect temperature!
Serve it as a snack, appetizer, or light meal alongside other finger foods like sliders or chicken wings. To make it even more exciting, you can customize the dip by adding toppings like diced jalapeños, sliced black olives, or chopped fresh cilantro. No matter how you serve it, chili cheese dip is a guaranteed crowd-pleaser!
WHY YOU’LL LOVE THIS RECIPE
- The combination of creamy Velveeta cheese, zesty Rotel tomatoes, and aromatic spices like chili powder and cumin creates a unique flavor in every bite.
- This recipe is perfect for busy weeknights or last-minute parties, as it requires just a handful of ingredients and minimal prep work.
- You can customize it to suit your taste by adding your favorite toppings or adjusting the level of spiciness.
- It's the perfect dish to bring to potlucks, game day parties, or any gathering where food is the star of the show.
INGREDIENTS YOU’LL NEED
- Rotel Diced Tomatoes & Green Chilies - Adds a slightly sweet and acidic note, while the green chilies bring a touch of heat.
- No Bean Chili - A quick and easy way to add a complex blend of spices and seasonings to the dip without having to spend hours simmering a pot of chili from scratch.
- Milk - Adds a creaminess and richness to the dip while also helping to thin out the cheese as it melts. It creates a smooth and velvety texture that is easy to dip and perfect for coating tortilla chips or vegetables.
- Velveeta Cheese - This cheese product melts smoothly and evenly into the dip resulting in a creamy and velvety cheese sauce that is perfect for dipping.
- Spices - A mix of chili powder and cumin add a subtle kick of heat and a deep, smoky flavor that pairs well with the rest of the ingredients.
HOW TO MAKE CHILI CHEESE DIP IN THE CROCK POT
Add wet ingredients: Pour Rotel tomatoes, chili, and milk into the crock pot. Stir until well combined.
Prepare the Velveeta: Using a sharp knife, cut the Velveeta into cubes about one inch in size. Add them to the top of the liquid mixture in the crock pot.
Add seasonings: Sprinkle the chili powder and cumin on top of the mixture, then stir to combine evenly.
Cover and cook: Add the lid to the top and cook on LOW for 2-3 hours or HIGH for 1-2 hours or until the cheese is fully melted. Stir occasionally during the cooking process. Enjoy!
Storing: Store leftover chili cheese dip in an airtight container in the refrigerator for up to 3 days. If the dip has thickened in the fridge, you can thin it out with a splash of milk when reheating.
Reheating: To reheat, simply microwave the dip in a microwave-safe container in 30-second intervals until heated through, stirring in between each interval. It can be reheated on the stove over low heat, stirring occasionally.
Freezing: Due to the high-fat content, freezing is not recommended as the cheese may become grainy, and the texture of the dip may change.
EQUIPMENT: Your Favorite Slow Cooker
- 2 (10 oz) cans Rotel diced tomatoes and green chilies
- 1 (15.5 oz) can no bean chili
- ½ cup milk
- 32 oz Velveeta cheese (cubed)
- 2 tsp chili powder
- ½ tsp cumin
Pour Rotel tomatoes, chili, and milk into the crock pot. Stir until well combined.
Place cubed Velveeta cheese on top and sprinkle chili powder and cumin over the top.
Cover and cook on low for 2 hours, stirring occasionally.
Stir before serving with tortilla chips.
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