Ingredients
Scale
- 1 lb ground beef cooked and drained
- 1 10 oz can rotel (diced tomatoes with green chiles, undrained)
- 1 8 oz block cream cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- ½ cup sour cream optional, for smoother texture
- 1 teaspoon chili powder or taco seasoning optional, to boost flavor
- salt to taste
Instructions
- In a skillet over medium heat, cook ground beef until browned, then drain excess grease.
- Add cooked meat, Rotel, cream cheese, cheddar, Monterey Jack, and chili powder or taco seasoning to the slow cooker.
- Cover and cook on low for 2 hours, stirring occasionally, until the cheese is fully melted and smooth.
- Stir in sour cream just before serving for a creamier texture, and adjust salt to taste.
- Keep on warm during serving, stirring occasionally to prevent sticking.
Notes
Feel free to adjust the seasoning to your taste for a spicier dip.
This dip pairs well with tortilla chips, crackers, or fresh veggies.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 80mg