Who doesn’t love a good cheese dip? I’ve been making some form of this cheese dip for a LONG time and you really can’t go wrong…you just need cheese and Rotel to make the standard dip, but I’ve found that I like a few other additions.
Here are the ingredients I use:
- A combo of Velveeta – I like a mix of the queso blanco and 2%
- Rotel (or cheaper diced tomatoes with green chiles) – whatever “heat” you prefer (mild, original, hot) – I like to use a couple of cans in a batch
- Sausage (or hamburger, ground turkey, turkey sausage…)
- A can of cream of mushroom (it keeps the cheese creamier)
First you need to put a liner in your slow cooker (SO important for easy clean-up)
Next, cut up your cheese (I got this handy dandy cutter with my package of Velveeta one time – it’s so nice!)
Add your cheese, rotel and mushroom soup in the slow cooker and turn it on.
If you don’t want to put in the meat, you are done – if you prefer the sausage or hamburger in the dip, cook and crumble the meat and add it to the dip. You could also do some cooked shredded chicken if you want to try something new!
Plug that dip in and let it cook! I like to put the slow cooker on high until everything is nice and melted and then put it on warm until it’s ready to serve. It’s really important to make sure you stir frequently. You can also put the slow cooker on low if you aren’t going to be able to stir it often. Serve with chips and enjoy!