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!
Recipe Tips & Flavor Variations
- To achieve the perfect consistency, stir the dip occasionally while it's cooking. This will help the cheese to melt evenly and prevent it from burning or sticking to the sides of the crock pot.
- If you prefer your dip to be less spicy, you can use mild Rotel tomatoes and reduce the amount of chili powder. If you like it extra hot, you can add more chili powder or even a pinch of cayenne pepper.
- For a healthier twist, use low-fat milk and reduced-fat Velveeta cheese. This will still give you a creamy and delicious dip, but with fewer calories and less saturated fat.
- To make the dip even more flavorful, you can add your favorite toppings before serving. Diced jalapeños, chopped cilantro, sliced black olives, and sour cream are all great options that will add a pop of color and flavor to the dip.
Chili cheese dip is not just for tortilla chips. Use these other food vehicles to enjoy this creamy deliciousness!
- Crisp vegetables or Crudite
- Pretzels (Hard or Soft)
- Crusty Bread
- Tater Tots
- French Fries
- Chicken Wings
- Pork Rinds
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.
While Velveeta cheese is the preferred cheese for this recipe, you can use a different type of cheese if you prefer, such as American cheese. Keep in mind that different types of cheese may have different melting points and textures, which can affect the final result.
Yes. Heat the ingredients in a saucepan over low heat, frequently stirring, until the cheese is melted and the dip is heated through. Be sure to stir frequently to prevent the cheese from burning or sticking to the bottom of the pot.
If you find that the dip is too spicy for your taste, you can use mild Rotel tomatoes and reduce the amount of spices. You can also add a dollop of sour cream to the dip to mellow out the heat.
More Crock Pot Dip Recipes
- Best Crock Pot Pizza Dip
- Crock Pot White Queso Dip
- Crock Pot Buffalo Chicken Dip
- Crock Pot Rotel Dip
- Slow Cooker Spinach Artichoke Dip
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Crock Pot Chili Cheese Dip
- 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.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.