Rotel Chili Cheese Dip

By Valerie's Kitchen

Ingredients

16 ounces Velveeta (cut into cubes)
15 ounce can chili (no beans I like Wolf brand)
10 ounce can Ro*Tel Original Diced Tomatoes & Green Chilies (drained (mild for less spicy))
Tortilla chips or Fritos Scoops (for serving)

Prep Time5mins
Cook Time10mins
Servings12

Instructions

Stovetop Method

Add ingredients to a heavy skillet (cast iron works great) or saucepan and place over LOW heat. Cook, stirring occasionally, until melted. Scoop into a small serving bowl or crock for serving. When ready to replenish the bowl with additional dip, reheat the remaining amount in the skillet over LOW heat.

Slow Cooker Method

Coat a small slow cooker (I used my 2.5 quart Crock-Pot) with nonstick cooking spray. Add the Velveeta, chili, and tomatoes and stir to combine. Cover and cook on LOW for 1 hour, stirring every 20 minutes or so, until completely melted. Set the slow cooker on the KEEP WARM setting and stir every now and then throughout the duration of your gathering.

Serve with tortilla chips for dipping.