Description

This easy slow cooker cheese dip combines gooey cheese, spicy chili, and bold flavors for a crowd-pleasing appetizer. Just dump everything in the crock pot, let it melt, and serve with chips or veggies!

Ingredients

1 pound Velveeta cheese, cubed
1 can (15 oz) chili (with or without beans)
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin (optional, for extra flavor)

1/4 cup milk (for a thinner dip, add more as needed)

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Instructions

Add the cubed Velveeta cheese, chili, Rotel tomatoes, garlic powder, onion powder, and cumin (if using) to a slow cooker.
Cover and cook on low for 1-2 hours, stirring occasionally, until the cheese is completely melted and smooth.
Stir in milk, a little at a time, until the dip reaches your desired consistency.
Keep the crock pot on the warm setting for serving. Stir occasionally.

Serve hot with tortilla chips, pretzels, or fresh veggies!

Notes

Make it spicy: Add diced jalapeños or a dash of hot sauce.
Meatier version: Use homemade chili or add cooked ground beef or sausage.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or crock pot.