Crockpot Cheese Dip
Description: 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.