Ingredients:

  • 1 lb lean ground beef
  • 16 oz Velveeta cheese, cubed into 1-inch pieces
  • 1 can (14.5 oz) Rotel Diced Tomatoes and Green Chilies
  • 4 oz cream cheese, cubed
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the ground beef in a skillet over medium high heat. Cook until the meat is deeply browned and crumbled, ensuring no pink remains.
  2. Drain the excess grease thoroughly. Note: This is the most important step to avoid an oily dip.
  3. Transfer the browned beef to the slow cooker.
  4. Add the cubed Velveeta and the entire can of Rotel including the juices.
  5. Fold in the cubed cream cheese, garlic powder, and smoked paprika.
  6. Stir gently to distribute the ingredients.
  7. Cover and cook on Low for 2 hours.
  8. Stir every 30-45 minutes until the cheese cubes are gone and it looks like lava.
  9. Final check: The dip is ready when it has a smooth, molten consistency and a fragrant, smoky aroma.