Super Bowl Sunday is on its way in and you know what that means – easy to make delicious appetizers that allow you to chow down for 4 hours in nothing but football and food bliss.
This perfect melty and delicious nacho cheese, melted up with Velveeta, Rotel and beans is the best answer to dip that never quits.
The best part? Its a simple yet incredibly good recipe. Dump and go (one pot!) keeps the kitchen clean and using a slow cooker makes sure the nacho cheese dip is ready when you are!
- 1lb Velveeta cheese
- Rotel tomatoes
- black beans
- sour cream
- taco seasoning packet
- 2 green onions
- tortilla chips for serving
How to make Velveeta Cheese Dip
The best thing about a crock pot is genuinely how easy it is to make recipes. You rarely find a slow cooker type recipe, no matter what you are cooking, that require a lot of additional steps and this is no exception.
First cut up Velveeta cheese into smallish cubes (see image for sizing verification) and place into slow cooker.
Dump one can of Rotel tomatoes, fully cooked chicken, 1/3rd cup sour cream and 1 packet of Taco Seasoning.
Mix all ingredients together (which does look quite messy) and place lid on top.
Heat on high for 2 hours, mixing again every 20 minutes. About 15 minutes prior to serving, dump can of black beans and mix.
Leave crock pot on warming in order to keep cheese melty and soft to eat.
Prior to serving, add chopped green onions and using a ladle, pour onto tortilla chips and ENJOY!
Nacho Cheese Notes
The basic answer is once the cheese is completely melted, you can enjoy it! This can take as little as 1 hour on high or up to 2 hours until completely melted down. Just stir every 20 minutes to avoid any cheese overly sticking or burning and all ingredients get well incorporated into the Queso-like dip.
You will find that this dip is fairly robust and filling on its own, however regular Mexican toppings are amazing on top. I like to chop some avocado, add some black olives and of course salsa or Pico is a great additional for color and flavor.
Cheese dip in general can be incredibly filling and makes an amazing dinner. Especially with the added cooked chicken, this dip is super filling and a great choice for an appetizer, lunch OR a dinner.
Any processed cheese food works with this recipe and Velveeta brand has several flavors available which are all delicious. You can use white cheese, regular cheddar or the flavors with added spices like jalapeno.
What else can Nacho Cheese be served with?
Nacho cheese is traditionally and most deliciously served with tortilla chips, however cheese dip is also great for other dippers too!
- Hot Dogs (without added proteins like chicken of course)
- Oven baked potatoes
- Pour into mini bags of Doritos for “walking tacos”
Other than chicken, are there any other proteins that go well in Nacho Dip?
Absolutely! You can easily change this one from chicken to beef or sausage.
Can regular shredded cheese be used over Velveeta?
For this recipe, no, it is not recommended as regular cheeses tend to clump up together and do not have the same movie theatre nacho cheese melt.
Can this dip be made in the microwave?
Technically yes. If I were to alter this dip for the microwave, I would slowly melt the Velveeta in a microwave safe bowl until nearly melted point (according to the package directions). Then add in the rest of the ingredients like beans, Rotel, sour cream and taco seasoning before finish melting.
After out of the microwave, I would add the fully cooked chicken, mix and then serve. I would not add the chicken prior as double cooked chicken makes it chewy.
This trick can also be used if you need to quickly make dip but then want to transfer it to a slow cooker to stay melted and hot.
- 1lb Velveeta cheese, cut into cubes
- 1 can, 10 oz. Rotel tomatoes
- 2 cups chicken, cooked and shredded or cubed
- 1/3 cup sour cream
- 1 package, 1.25 oz. taco seasoning
- 2 green onions, sliced
- 1 can Black Beans, drained and rinsed
- tortilla chips for serving
- Pre-cook chicken and either shred or cube.
- In the bottom of a crock pot, add cut up Velveeta cheese, can of Rotel tomatoes, cooked chicken, sour cream and taco seasoning and mix well.
- Cover and heat on high for 45 minutes to 2 hours, mixing about every 20 minutes to avoid hot spots in the cheese.
- About 15 minutes prior to serving, add can of drained and rinsed black beans and mix.
- Continue cooking for 15 minutes to warm the beans.
- Sprinkle nacho cheese with chopped green onions and serve warm with tortilla chips and any additional toppings.
Thin out too thick nacho cheese dip by adding a bit of heavy whipping cream or additional sour cream.
Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 974mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 14g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.