Rotel Chili Cheese Dip

A bowl of chili cheese dip on a platter with tortilla chips.

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This 3-ingredient Rotel Chili Cheese Dip is a game day classic! Made with Rotel tomatoes, Velveeta, and canned chili, it’s rich, cheesy, and packed with flavor. Whip it up in minutes on the stovetop or let your slow cooker keep it warm and melty for the whole party.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American

Servings:

Calories: 95kcal

Author: Valerie Brunmeier

Ingredients

16 ounces Velveeta cut into cubes
15 ounce can chili no beans I like Wolf brand
10 ounce can Ro*Tel Original Diced Tomatoes & Green Chilies drained (mild for less spicy)
Tortilla chips or Fritos Scoops for serving

Instructions

Stovetop Method

Add ingredients to a heavy skillet (cast iron works great) or saucepan and place over LOW heat. Cook, stirring occasionally, until melted. Scoop into a small serving bowl or crock for serving. When ready to replenish the bowl with additional dip, reheat the remaining amount in the skillet over LOW heat.

Slow Cooker Method

Coat a small slow cooker (I used my 2.5 quart Crock-Pot) with nonstick cooking spray. Add the Velveeta, chili, and tomatoes and stir to combine. Cover and cook on LOW for 1 hour, stirring every 20 minutes or so, until completely melted. Set the slow cooker on the KEEP WARM setting and stir every now and then throughout the duration of your gathering.
Serve with tortilla chips for dipping.

Notes

Melt the Cheese Slowly - Avoid overheating Velveeta to keep the dip smooth and creamy. Melt it over low heat, stirring occasionally, or on the low setting on your slow cooker.

Spice It Up - For extra heat, add a dash of hot sauce, diced jalapeños, a pinch of cayenne, or use a spicy version of Rotel.

Keep It Warm - If serving at a party, use a slow cooker on the "warm" setting to keep the dip hot and gooey. Stir occasionally to prevent scorching.

Garnish - If you'd like to add a little color and texture, top the dip with some diced red onion and a little finely sliced green onion or cilantro.

Storing and Reheating - Transfer leftover Chili Cheese Dip to an airtight container and refrigerate for up to 4 days. Reheat the dip in a saucepan over low heat or in the microwave, just until warmed through. If the dip gets too thick after chilling, stir in a little milk to keep it creamy and dippable.

Nutrition