Description
A creamy and flavorful Crockpot Beef Rotel Dip combining lean ground beef, Velveeta cheese, cream cheese, and spicy Rotel tomatoes, slow-cooked to a smooth, melty dip perfect for parties and gatherings.
Ingredients
Scale
Meat
- 1 lb lean ground beef (93/7 lean preferred)
Cheeses
- 16 oz Velveeta cheese, cubed
- 8 oz cream cheese, softened
Vegetables and Canned Goods
- 10 oz can Rotel tomatoes with chilies, drained
Seasonings
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp seasoned salt
Instructions
- Brown the beef: In a skillet over medium heat, cook the lean ground beef until fully browned and no pink remains, about 8-10 minutes. Drain the excess grease completely to keep the dip lean and flavorful.
- Combine ingredients in crockpot: Transfer the cooked beef into a crockpot. Add the drained Rotel tomatoes, cubed Velveeta cheese, and softened cream cheese, spreading the ingredients evenly for consistent melting.
- Add seasonings and stir: Sprinkle the onion powder, garlic powder, and seasoned salt over the mixture. Gently stir just enough to distribute the seasonings without overmixing, preserving the texture.
- Slow cook: Set the crockpot to the low setting and cook for 2 to 3 hours, stirring every 45 minutes until the dip becomes smooth and creamy. Ensure it is heated thoroughly before serving.
Notes
- For best flavor, use lean ground beef to reduce grease and keep the dip rich but not heavy.
- Make sure to drain the Rotel tomatoes to avoid excess liquid making the dip runny.
- Stirring periodically helps the cheese melt evenly and prevents burning on the edges.
- Reheat thoroughly before serving if stored for several days; dip keeps well refrigerated for 3-4 days.
- Serve with tortilla chips, crackers, or fresh vegetables for dipping.
