Prep 5 mins
Cook 2 hrs
Nice dip to serve at your parties.
- 1 (10 ounce) candiced rotel (tomatoes and green chilies)
- 2 lbs Velveeta cheese, cubed
- tortilla chips
- Put Rotel (and its juice) and cubed Velveeta in the slow cooker.
- Cover and cook on low for about 2 hours.
- Stirring occasionally.
- Serve with the Tortilla chips.
I've done this for a long time. I agree with another review, it is 1 can rotel w/ 1lb velveta. I'm glad to see that someone put this here. It's amazing how many people haven't heard of it. A couple hints from experience. 1. The lower the melting temperature, the thinner the cheese dip (if too hot, it will get too thick). I suggest a double boiler. 2. I also add a couple tbls or pace picante sace at the beginning (if later it doesn't work right) to make it spicer. 3. reheating it you may want to add a little milk to keep it from being too thick. If you haven't tried this, you're missing out.
This is the national dip of Arkansas, who I read is No 1 in consumption of velveeta cheese. I add 1/4 tsp garlic powder, 1 tsp ground cumin, 1/2 tbsp chili powder, and about 1/3 cup milk to assist with the creaminess of this cheese dip....
I make this too, but I put 2 cans of Rotel and a pound of browned ground beef. Yummy!