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Crock Pot Velveeta Cheese Dip

Crock Pot Velveeta Cheese Dip

The ultimate comfort food, Crock Pot Velveeta Cheese Dip is creamy, cheesy, and incredibly easy to make. This dip combines rich flavors that create the perfect indulgence for any gathering. With simple ingredients, it brings a crowd-pleasing dish to your table. Enjoy it with tortilla chips for a delightful snack or appetizer!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Velveeta cheese Cut into cubes.
  • 1 can Rotel tomatoes
  • 2 cups chicken Cooked and shredded or cubed.
  • 1/3 cup sour cream
  • 1 packet taco seasoning
  • 2 green onions Green onions Sliced.
  • 1 can black beans Drained and rinsed.
  • 1 bag tortilla chips For serving.

Equipment

  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Pre-cook chicken and either shred or cube.
  2. In the bottom of a crock pot, add cut up Velveeta cheese, can of Rotel tomatoes, cooked chicken, sour cream and taco seasoning and mix well.
  3. Cover and heat on high for 45 minutes to 2 hours, mixing about every 20 minutes to avoid hot spots in the cheese.
  4. About 15 minutes prior to serving, add can of drained and rinsed black beans and mix.
  5. Continue cooking for 15 minutes to warm the beans.
  6. Sprinkle nacho cheese with chopped green onions and serve warm with tortilla chips and any additional toppings.

Notes

  • Tip 1: Thin out too thick nacho cheese dip by adding a bit of heavy whipping cream or additional sour cream.
  • Tip 2: Store leftovers in an airtight container in the fridge for up to three days.
  • Tip 3: Reheat gently on the stovetop or in the microwave for best results.
  • Tip 4: This dip is perfect for casual gatherings and parties.
  • Tip 5: Consider using fresh veggies for dipping for a healthier alternative.