116 ounce package Velveeta cheese, cut into 1 inch cubes
110 ounce can Rotel, undrained
Crackerstortilla chips, or fresh veggies
Spay a large skillet with non-stick spray, add ground beef, and heat over medium-high heat. Break up and stir the meat with a spatula as it cooks until only slight pink remains. Drain grease if needed. Add diced onion, salt, pepper, Worcestershire sauce and minced garlic to the skillet. Continue cooking and stirring until onions are translucent.
In a small crock pot, add ground beef mixture, Velveeta cheese cubes, and rotel. Cover and cook on high for 1 ½ to 2 hours, stirring about every half hour until all cheese has melted.
Stir thoroughly, turn heat off, and garnish with green onions. Serve immediately with your favorite chips, crackers or veggies!
This can be refrigerated and reheated the next day. Place your cheese dip in a microwave safe container and reheat in 30 second increments, taking out to stir each time. Please note that the Rotel in this recipe makes the dip spicy. If you want a milder dip you can substitute diced tomatoes. You can remove the dip from the crockpot to serve in a separate dish. The dip can be reheated in a microwave safe container.