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Thursday, December 31, 2009

Day 339: Slow Cooker Velveeta-Rotel Dip

1 (32 oz) box of Velveeta cheese

1 (14 oz) can Rotel tomatoes
1 lb lean ground beef, browned and drained


Cut the cheese up into cubes and place in slow cooker. Stir in tomatoes and beef. Cover and cook on HIGH for about 2 hours or until cheese is melted and hot. Serve with tortilla chips. Makes 24 servings.

Review:
This is the perfect New Year's Party food or football watching food. We love this dip at my house and have made it many times in the past on the stove top. The benefit to making it in the crockpot is that the cheese stays melted and hot and doesn't solidify. I enjoy adding an extra can of regular diced tomatoes to the mix, since I am a big fan of tomatoes. Our family gives this dip 5 stars.

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7 comments:

  1. How much Velveeta? They come in different sizes.

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  2. We recently added a lb of sausage instead of the beef - very yummy change! Also, we have added 2 cans of Rotel, but have drained them, more spice/flavor, less runny end product..........

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  3. I do this, but instead I add a half packet of taco seasoning, and I use 2 cans of beef and bean chili. We also add a can of kidney beans. Great dip!

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  4. What size crock pot did you use?

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  5. I always make this during football season!!! I add two cans of hormel chili with beans, 1 can of cream of mushroom soup, and 1 pound of sausage. It is so creamy and delicious!! My husband loves it and hes super picky!

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  6. We make this with one large size velveeta, 1 can of white shoepeg corn (drained), 1 can of rotel, 1 can of petite diced tomatoes (drained), 1.5 lbs ground beef.. everyone loves it!

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  7. Anonymous2/2/13 13:42

    I make this with a can of steakhouse chili, 1/4 lb ground beef cooked with onion, and a little shredded jack cheese added.

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