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A hand dipping a tortilla chip into Crock Pot chili cheese dip.

Crock Pot Chili Cheese Dip

Author: Ryan Allen
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!
5 from 3 votes
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Prep Time 3 minutes
Cook Time 2 hours
Total Time 2 hours 3 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 175 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 175kcalCarbohydrates: 10gProtein: 15gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 33mgSodium: 1209mgPotassium: 285mgFiber: 0.1gSugar: 7gVitamin A: 859IUVitamin C: 0.1mgCalcium: 448mgIron: 0.2mg

*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.

Keyword Crock Pot Chili Cheese Dip
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