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I can remember it like yesterday. My mother had a get together (she had lots of those) and made a giant crockpot full of Rotel cheese dip. My mom loved to entertain guests and feed them her remarkable food creations. Let me tell ya, that Rotel cheese dip didn’t last long. Everyone scarfed it down like they wouldn’t be eating again.
As an adult, I made sure I had my mama’s recipe tucked safely away in my little tin recipe box. Now, I get to share it with all of you 🙂
You’ll find that Rotel cheese dip is very easy to make and you can personalize it to fit your taste buds.
1 pound ground beef (lean)
1 1/2 pounds Kraft Velveeta cheese
1 (10 oz) can Rotel tomatoes with green chiles (or a favorite salsa)
1/4 cup onion (finely chopped)
Optional: 1 can (4 ounces) chopped green chile peppers (mild)
Optional: 1 can (4 ounces) sliced mushrooms (drained)
Melt Velveeta cheese with the tomatoes in slow cooker on HIGH.
Meanwhile, brown the ground beef in a skillet or saute pan over medium heat with the chopped onion and the mushrooms and chile peppers, if using.
Drain off excess grease. Add the meat mixture to the slow cooker cheese mixture and cook on HIGH for about 30 minutes.
Turn to LOW and serve the dip from the slow cooker with tortilla chips or crackers.
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Quick Tip: Serve this Rotel cheese dip with your favorite tortilla chips.