Crock Pot Chili Cheese Dip (Edit recipe)

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This Crock Pot Chili Cheese Dip is the perfect appetizer for any gathering, whether you're hosting a party or just having a cozy night in. With a combination of Rotel tomatoes, no bean chili, and Velveeta cheese, this dip is packed with bold flavors zesty flavors that are the perfect match for tortilla chips, crackers, or your favorite finger foods!

3 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	244
Fat:	13 g
Carbohydrates:	14 g
Protein:	14 g
Cholesterol:	34 g
Sodium:	1363 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

Serves: 12

Ingredients

20 oz Rotel Diced Tomatoes & Green Chilies (Original), (2 cans)
15.5 oz No Beans Chili, (1 can)
.5 cup Milk
32 oz Velveeta (Original), cubed
2 tsp Chili Powder
.5 tsp Ground Cumin

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.