1 (14 oz) can Rotel tomatoes
Cut cream cheese into cubes. Place cream cheese and tomatoes in small slow cooker. Cook on HIGH for 1-2 hours. Stir until creamy. Use as dip for chips, crackers, or vegetables. Makes 16 servings.
With only two ingredients, this is such as easy dip to make. I preferred the Velveeta dip over this one. The reason is because I am not a big fan of hot and spicy foods. With only 8 oz of cheese to dissipate the spiciness of the tomatoes, it seemed a little too spicy for my taste. I was thinking that next time I make this I would use one can of regular diced tomatoes and one can of rotel and then 2-8 oz boxes of cream cheese. If you like spicy, then you’ll like this the way it is. 3 stars