My Crock Pot Velveeta Rotel Dip

Crock Pot Rotel Dip with creamy velveeta cheese melted into taco-seasoned ground beef hamburger meal with cans of rotel tomatoes coming together for the perfect crock pot dip in just a little bit over an hour.

This Rotel Dip with velveeta, ground beef, and my homemade Taco Seasoning, alongside my crockpot spinach and Rotel dip, is one of our all-time favorite game-day and Kentucky Derby crockpot recipes. This is our go-to cheese dip recipe for potlucks and football games.

When I first developed this recipe, I really wanted to use “real” cheese. I tested sharp cheddar, Monterey Jack, even a fancy aged gouda, but back to the drawing board I went. The cheese would either separate, turn gritty, or just didn’t stay smooth in the slow cooker. That’s when I turned to Velveeta, and honestly? It just worked. Velveeta melts like a dream, stays creamy for hours without breaking.  It might not be artisanal, but for this kind of cheese dip, it’s unbeatable. 

Why Make Velveeta Rotel Dip in the Crockpot? 

Making Rotel Dip in the crockpot is a total game-changer for parties and gatherings. Not only does it let you set it and forget it, but the slow cooker keeps the cheese warm, smooth, and dippable for hours without clumping or burning. It’s hands-off and stays hot throughout the event: no need to reheat or stir constantly like on the stovetop. 

Plus, if you’re already pulling out your slow cooker for other favorites like Slow Cooker Cowboy Beans or Slow Cooker White Beans and Sausage, why not make this one too?o!

What Type of Ground Beef to Use for Cheese Dip? 

For this velveeta cheese dip, I recommend 80/20 ground beef. The ratio gives you enough fat for flavor without making the dip greasy. If you want to go leaner, 90/10 also works great, especially if you drain it well. And don’t feel limited to beef! Ground beef is such a weeknight hero. Just like in my Basic Lasagna with Ground Beef or Texas Beef Casserole, it brings that hearty, comforting flavor every time.

Warning: Watch Out for Hot Cheese! 

As soon as the Rotel cheese Dip is ready do not go diving in! That cheese will be like molten lava coming out of that crockpot. You do not want to get a heaping Fritos Scoop full and plunge that sucker into your mouth. That Rotel Taco dip will hot glue itself to the roof of your mouth. A reverse blow cannot even penetrate. Your only option will be to stick your finger in there and scrap it out along with the top layers of the roof of your mouth.

Just be sure to give the slow cooker rotel dip time to cool down.

Top Tips for the Best Crockpot Rotel Dip Recipe 

• Cube the Velveeta for quicker, more even melting.
• Don’t add water to the taco seasoning—you’re not making taco meat, you’re seasoning dip.
• Drain your beef well to avoid excess grease in the dip.
• Switch the slow cooker to warm once it’s fully melted. This keeps the texture perfect and prevents burning.
• Add milk to thin it out if the dip gets too thick over time.