Description
Easy slow cooker cheese dip perfect for parties.
Ingredients
Scale
- 16 oz Velveeta cheese, cubed
- 10 oz Rotel diced tomatoes and green chilies, undrained
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp chili powder
- Tortilla chips, for serving
Instructions
- Combine Velveeta, Rotel, soup, milk, and chili powder in a slow cooker.
- Cook on low for 2-3 hours, or until cheese is melted and dip is smooth, stirring occasionally.
- Serve warm with tortilla chips.
Notes
- Adjust chili powder to your taste.
- Keep warm in the slow cooker on the warm setting for serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg