Rotel Cheese Dip
A delightful and easy-to-make cheesy dip perfect for gatherings, game days, or family movie nights.
Ingredients
Main Ingredients
- 1 32 oz block Velveeta cheese, cubed
- 2 10 oz cans Rotel diced tomatoes and green chilies, undrained
- 1/2 cup milk (optional, for a creamier texture)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
For Serving
- Tortilla chips or crackers For serving
Instructions
Preparation
- In a large saucepan or slow cooker, combine cubed Velveeta cheese and undrained Rotel tomatoes. Heat over medium-low, stirring frequently, until the cheese is completely melted and the mixture is smooth.
- If a thinner consistency is desired, stir in milk gradually until the dip reaches your preferred texture.
- Add garlic powder and cayenne pepper, adjusting spice level to taste.
- Keep warm in a slow cooker on low or serve immediately with tortilla chips or crackers.
Notes
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat on low heat before serving. For longer storage, freeze for up to 2 months and thaw overnight in the fridge.