Crockpot Rotel Dip with Ground Beef and Cream Cheese

A bowl of cheesy dip topped with tomatoes, cilantro, and a slice of jalapeno sits on a teal cloth, surrounded by tortilla chips, cherry tomatoes, and a colorful plate of more chips.

Crockpot Rotel Dip with Ground Beef and Cream Cheese

Crockpot Rotel Dip is the ultimate party hero. It’s one of those appetizers that is rich, cheesy, and wildly crave-worthy. Every scoop delivers comfort that keeps your guests going back for “just one more bite.” It is the easiest dip, perfect for game day, holidays, or any night when you want something crowd-approved.

Course Appetizer

Cuisine American, Mexican

Diet Gluten Free

Prep Time 10

Cook Time 2 15

Total Time 2 25

Servings

Calories 337kcal

Author Wendy Polisi

Ingredients

1 pound ground beef
1 small onion diced
1 tablespoon minced garlic.
1 pound Velveeta cheese cut into cubes
8 ounces cheddar cheese
8 ounces cream cheese
20 ounces Rotel tomatoes with diced green chilies
4 tablespoons taco seasoning or 1 packet
For serving: tortilla chips

Instructions

Heat a large skillet to medium-high heat. Add the ground beef and cook, crumbling with a spoon, for 5 minutes, or until the fat starts to render. Add the onion and cook for 8 more minutes, until the onion is tender and the ground beef is browned. Add the garlic and cook for 1 more minute.
Drain, and add to the bottom of your slow cooker.
Add the Velveeta, cheddar cheese, cream cheese, Rotel, and taco seasoning. Stir.
Cover and cook on low heat for 2 hours, stirring occasionally. You can keep it on the warm setting for a few hours if you need.

Notes

Storage

Store in an airtight container in the refrigerator for up to five days. Reheat on the stove over medium heat, in the microwave (slightly covered to prevent a mess), or in the slow cooker.

Nutrition