Rotel Dip Recipe

Slow Cooker - 4 quart or larger for crockpot version.

1 lb. ground beef
16 oz. Velveeta cheese (the small box)
20 oz. Rotel® diced Tomatoes with & Green Chiles (TWO 10-oz. cans, undrained)
2 tsp. chili powder
1/4 tsp. garlic powder

For serving
corn chips
chopped cilantro optional

Crockpot Instructions
Set a large skillet over medium high heat on the stove top. Brown and crumble the ground beef, drain the fat.

Add the cooked ground beef to the slow cooker, cube the velveeta and add on top of the beef.

Pour over the can of rotel and sprinkle over the chili and garlic powder. Stir.

Place the lid on the slow cooker. Cook on HIGH for 2 hours or until cheese is melted and the dip is hot.

Tip: Keep the slow cooker on warm and stir occasionally to prevent sticking as it sits.

Stove Top Instructions
In a large skillet or pot, brown the beef and crumble over medium high heat, drain off fat.

Add remaining ingredients and let melt together. When warmed, serve and enjoy.

Note that cooking on the stove top will evaporate more liquid so you may have to add milk to thin the rotel dip.