Ingredients:

  • 1 lb lean ground beef
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 16 oz Velveeta cheese, cubed
  • 1 can (14.5 oz) Rotel diced tomatoes and green chilies
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Place the ground beef in a skillet over medium high heat. Cook, breaking the meat into small crumbles, until it is fully browned and no pink remains.
  2. Stir in the garlic powder, salt, and pepper during the last 2 minutes of cooking. Wait until you smell the garlic becoming fragrant, then drain any excess grease.
  3. Transfer the seasoned beef into the slow cooker.
  4. Add the cubed Velveeta and cream cheese.
  5. Pour the entire can of Rotel, including the juices, over the top of the cheese and meat.
  6. Cover the pot with a tight fitting lid.
  7. Cook on Low for 2 hours.
  8. Stir gently every 30 to 45 minutes until the cheese is fully incorporated and the dip is smooth and molten.
  9. Give it one final stir to ensure no cold pockets of cream cheese remain before serving.