Description
This Rotel Cheese Dip is a creamy, cheesy crowd-pleaser perfect for parties or casual gatherings. Combining Velveeta cheese with zesty Rotel diced tomatoes and green chilies, this recipe delivers a smooth and flavorful dip that’s easy to make and guaranteed to be a hit with tortilla chips or crackers.
Ingredients
Scale
Cheese Dip 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)
- Tortilla chips or crackers, for serving
Instructions
- Combine Ingredients: In a large saucepan or slow cooker, add the cubed Velveeta cheese and both cans of Rotel diced tomatoes with their juice.
- Heat and Melt: Place the saucepan over medium-low heat and stir frequently to prevent burning as the cheese melts and the mixture becomes smooth and well combined.
- Adjust Consistency: If you prefer a thinner, creamier dip, gradually stir in the milk until you reach the desired texture.
- Season: Add the garlic powder and cayenne pepper, then stir well to blend the flavors, adjusting the cayenne pepper for your preferred level of spice.
- Serve Warm: Keep the dip warm in a slow cooker set to low or serve immediately with tortilla chips or crackers for dipping.
Notes
- Use low heat to avoid burning the cheese while melting.
- The milk is optional but helps create a smoother, creamier dip.
- Adjust cayenne pepper amount according to your spice preference.
- The dip can be kept warm in a slow cooker during parties for ease of serving.
- Leftovers can be refrigerated and reheated gently on the stovetop or in a microwave.
