Ingredients:

  • 1 lb Velveeta or white American cheese, cubed
  • 4 oz cream cheese, softened and cubed
  • 1/4 cup whole milk
  • 1 can (14.5 oz) Rotel diced tomatoes and green chiles, undrained
  • 4 oz canned mild green chiles, diced
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1 lb lean ground beef, browned and drained

Instructions:

  1. Cut both the American and cream cheese into 1 inch pieces.
  2. Place the cubed American cheese and cream cheese in the bottom of the slow cooker.
  3. Pour the undrained Rotel and green chiles directly over the cheese.
  4. Sprinkle in the garlic powder, smoked paprika, and cumin.
  5. Fold in the pre-cooked, browned and drained ground beef.
  6. Cover and cook on LOW for 2 hours without opening the lid to maintain a steady temperature.
  7. Stir vigorously with a spatula until the dip is completely smooth and glossy.
  8. If the dip is too thick, stir in the milk one tablespoon at a time until the desired pourable consistency is reached.