Crock Pot Chili Cheese Dip

5 from 3 votes

This Crock Pot chili cheese dip is a creamy, flavorful appetizer that’s perfect for any gathering. With Velveeta cheese, zesty Rotel tomatoes, and no-bean chili, it’s simple to prep and melts together beautifully in the crock pot for an irresistible, cheesy dip everyone will love.

Prep Time3

Cook Time2

Total Time2 3

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 175kcal

Author: Ryan Allen

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 teaspoons chili powder
½ teaspoon 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.

Notes

Stir the dip occasionally while it cooks to ensure the cheese melts evenly and the mixture stays smooth.
Cut the Velveeta into cubes before adding it to the crock pot so it melts faster and more uniformly.
Adjust the chili powder and Rotel heat level to suit your taste, from mild to extra spicy.
Keep the lid on during cooking to help the flavors meld and the cheese melt perfectly.

Nutrition