Description
This Slow Cooker Cheesy Hamburger Dip is a warm, comforting appetizer perfect for parties and gatherings. Made with lean ground beef, creamy Velveeta cheese, Rotel tomatoes, and a blend of spices, this dip is easy to prepare and slow-cooked to melty perfection. Serve it with tortilla chips or fresh veggies for a crowd-pleasing snack.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 2 pounds Velveeta cheese, cubed
- 10.5 ounces Rotel tomatoes
- 1 can condensed cream of mushroom soup
- 1 jalapeno, diced
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, brown and crumble the ground beef. While cooking, sprinkle in the chili powder and garlic powder to evenly season the meat. Once cooked through, drain any excess grease to keep the dip from being too oily.
- Add Ingredients to Slow Cooker: Transfer the cooked ground beef into your 4 or 6-quart slow cooker. Add the cubed Velveeta cheese, Rotel tomatoes (including the juices), condensed cream of mushroom soup, and diced jalapeno. Stir gently to combine all ingredients.
- Cook the Dip Slowly: Cover and cook the mixture on low heat for 2 hours, allowing the Velveeta cheese to melt completely and the flavors to meld together. Stir the dip occasionally during cooking to ensure even melting and prevent sticking.
Notes
- For a spicier dip, leave the seeds in the jalapeno or add extra diced jalapenos.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for a slight flavor variation.
- Serve the dip warm with tortilla chips, crackers, or sliced vegetables for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- For a gluten-free option, ensure the canned soup and Rotel tomatoes are gluten-free certified.
