Ingredients
– 1 can (10 oz) Rotel diced tomatoes and green chilies
– 1 lb Velveeta cheese, cubed
– 1/2 cup cream cheese, softened
– 1 tsp garlic powder (optional)
– Tortilla chips or your favorite dippers
Equipment Needed
– Slow cooker or saucepan
– Wooden spoon or spatula
– Knife for chopping
– Cutting board
Step-by-Step Instructions
To start off, I like to gather all my ingredients to make the process as smooth as possible. If I’m using a slow cooker, I’ll set it on low and add the cubed Velveeta and softened cream cheese. Then, I’ll pour in the entire can of Rotel, ensuring that I get every last bit of that juicy goodness. I give it a gentle stir to combine everything evenly, making sure I can already smell the delightful mix of cheese and spices wafting through my kitchen. (See the next page below to continue steps…)