Crock Pot Velveeta Mexican Cheese Dip

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/31/23
Crock Pot Velveeta Mexican Cheese Dip

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
89 Calories
6g Fat
4g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 89
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 536mg 23%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 5g
Vitamin C 1mg 7%
Calcium 135mg 10%
Iron 0mg 1%
Potassium 122mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like a gooey, melty, flavorful cheese dip, this recipe is for you. And with only three ingredients and a short amount of time in the slow cooker, it is a simple and quick appetizer to make, perfect for unexpected guests or a busy weekend. The Velveeta cheese is what guarantees the creaminess, and tomatoes with green chile peppers along with a bit of taco seasoning provide spice, color, and texture. The recipe is easily doubled. Serve with plenty of tortilla chips.

Ingredients

  • 8 ounces velveeta cheese

  • 3/4 cup diced tomatoes with green chile peppers (such as Ro-Tel)

  • 1 teaspoon taco seasoning

Steps to Make It

  1. Gather the ingredients.

    Crock Pot Velveeta Mexican Cheese Dip ingredients

    The Spruce / Kristina Vanni

  2. Cube Velveeta cheese and place in slow cooker.

    Cube Velveeta cheese and place in slow cooker

    The Spruce / Kristina Vanni

  3. Cover and heat on low for 30 to 60 minutes, until melted, stirring occasionally.

    velveeta melting in a covered slow cooker

    The Spruce / Kristina Vanni

  4. Stir in tomatoes with chiles and taco seasoning. Cover and continue heating 30 minutes.

    Stir in tomatoes with chilis and taco seasoning into the velveeta in the slow cooker

    The Spruce / Kristina Vanni

  5. Serve hot with tortilla chips or corn chips.

    Crock Pot Velveeta Mexican Cheese Dip served with chips

    The Spruce / Kristina Vanni

Tips

  • Although when it comes to slow cookers we are used to setting and forgetting, it is important in this recipe that you stir occasionally while the cheese mixture cooks. Otherwise, you may end up with an uneven, chunky dip.
  • If you are not necessarily a fan of this processed cheese, you can make a similar cheese dip using fresh ingredients. Place a medium saucepan over medium-low heat and add 2 tablespoons of butter. When the butter has melted, stir in 2 tablespoons of all-purpose flour. Cook, stirring, for 2 minutes. Gradually add 1 cup of milk, stirring constantly. Add 2 cups of shredded cheddar or Gruyère cheese to the sauce mixture and stir until melted. Put the mixture in the slow cooker and add the taco seasoning and diced tomatoes with chile peppers; blend well. Keep warm for serving.

Recipe Variations

  • Use a chunky medium or hot salsa in place of the tomatoes with green chile pepper.
  • Add 1/2 cup of sautéed sliced mushrooms to the dip.
  • About 1/2 cup of sautéed or caramelized chopped onions will add a new depth of flavor to the dip mixture
  • And a tablespoon of fresh chopped cilantro sprinkled on just before serving for color and fresh taste.