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!
Servings 12
Ingredients
- 2 pounds tomatoes (roma or beefsteak)
- 3 mini sweet peppers (about 3 ounces)
- 16 ounce block Velveeta cheese cut into cubes
- salt + pepper
Instructions
- Chop up tomatoes into quarters and add them into a crockpot.
- Slice sweet peppers into thin slices and add them into the crockpot with tomatoes.
- Sprinkle with salt and pepper to season, stir and close the lid.
- Cook on HIGH for 1 1/2 hours. Remove the lid and use a immersion blender to blend until the smoothness you want your dip - either smooth or a little chunky. Alternatively if you don't have an immersion blender, you can use a regular blender or food processor but you will need to do this in batches (and be very careful because it's hot!).
- Add cubed Velveeta cheese into the crockpot and cook on HIGH for 1 more hour.
- Give it a stir, making sure the cheese is completely melted. Serve in a bowl or directly from the crockpot. We love it with tortilla chips and vegetables!
