Crockpot Tomato Cheese Dip (Velveeta)

Crockpot Tomato Dip made with fresh roma tomatoes and Velveeta cheese! Ready in 2 and a half hours, this is a super creamy dip to serve with tortilla chips and vegetables. I bring it to potlucks and parties and serve for game night for my family!

Creamy Tomato Velveeta Cheese Dip

This is one of my favorite dips to make during the Summer with our fresh roma tomatoes from our garden! It’s so creamy and cheesy that you might need to throw a spoon into the crockpot and give it a taste before serving (I won’t tell anyone!).

Made with 2 pounds of tomatoes, a couple sweet peppers (they help balance out the tomato acidity), a block of Velveeta cheese and a sprinkle of salt and pepper, it’s SO EASY to make!

Serve in a bowl, or keep it warm directly in the crockpot (great for potlucks!). We love it with tortilla chips and crunchy vegetables next to it, like carrots, celery and broccoli. I hope you try it soon!

Looking for more tomato crockpot recipes? Try my Slow Cooker Cherry Tomatoes, Slow Cooker Cherry Tomato Sauce and Crock Pot Kielbasa in Tomato Sauce.

How long does this dip take in the crockpot?

Set aside 2.5 hours to make this dip. Tomatoes and peppers are cooked for 1.5 hours and then Velveeta cheese is added in to make it creamy. After it cooks, you can keep it on warm to serve.

Velveeta Cheese Tomato Dip Ingredients

• 2 pounds tomatoes, we love using fresh roma tomatoes from our garden, but you can also use beefsteak tomatoes.
• sweet peppers, you only need 3 mini sweet peppers, also sometimes called lunchbox peppers.
• Velveeta cheese, you will need a full 16 ounce block. I’ve tried it with just 8 ounces and it wasn’t as creamy as I would have liked.
• salt and pepper

If you want to add some spice to this dip, you can add 1-2 jalapeno peppers into the crockpot with the tomatoes and sweet peppers. Remove the seeds for minor heat, or keep the seeds for major spice. Either way, cut the jalapeno up into slices before adding it in.

How to Make Tomato Dip in the Crockpot

Add tomatoes and sweet peppers to a crockpot. I recommend cutting the tomatoes up into quarters and slicing the peppers into thin strips.

Add some salt and pepper and stir them.

Cover and cook on high for 1.5 hours.

The tomatoes will release juices during that time so we want to blend them up. Use an immersion blender and blend until you have the smoothness you want, either a super smooth dip, a chunky dip, or somewhere in between.

Add cubed Velveeta cheese into the crockpot and cook for 1 more hour.

Give it a stir, and you’ll see a creamy cheese dip waiting for you!

Serve with tortilla chips and your favorite vegetables!

Storing Leftovers

Store any leftover dip in an airtight container in the refrigerator, good for up to 5 days. Reheat in a saucepan on the stove or in the microwave.

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