This slow cooker shrimp and steak Rotel nacho dip combines three cheeses with fresh peppers, corn, and tender shrimp and steak for a dump-and-go party appetizer that requires minimal prep and delivers maximum flavor.
Delivery in as fast as one hour.*
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Dice the yellow onion, red bell pepper, and green bell pepper.
Chop the cilantro.
Add the diced vegetables and chopped cilantro to the basin of a slow cooker.
Add the drained corn, diced tomatoes with green chiles, and diced green chiles to the slow cooker.
Cube the pepper jack cheese, cream cheese, and processed cheese block, and add them to the slow cooker.
Season with black pepper, paprika, chili powder, onion powder, and garlic powder.
Cover the slow cooker and cook on high for about 1 hour, or until the cheeses are melted.
While the dip is cooking, cook the shaved steak and shrimp in a separate skillet until cooked through. Drain any excess fat.
After an hour, stir the cheese dip until it is smooth and well combined.
Add the cooked steak and shrimp to the slow cooker and stir to incorporate.
Serve the dip warm over a bed of tortilla chips.
Garnish with a drizzle of Mexican crema and a sprinkle of crumbled cotija cheese, if desired.
Store cooled dip in an airtight container in the refrigerator for up to 3 days; reheat gently in a slow cooker on low or in a saucepan over low heat, stirring often.
slow cooker (6-quart recommended)
Yes. Prepare and refrigerate all ingredients in the slow cooker insert up to 8 hours ahead, then cook on low when ready. The cooked dip also holds on warm for 2–3 hours.
Transfer the finished dip to a slow cooker set on low or warm setting, or keep it in the original slow cooker on the lowest heat setting for up to 3 hours.
Yes, but thaw frozen shrimp first and pat dry. Add fresh shrimp during the last 15–20 minutes of cooking to prevent overcooking.
Pepper jack adds spice and melts smoothly, cream cheese creates creaminess, and processed cheese (like Velveeta) ensures a velvety texture that won't break or separate.
Yes. Halve all ingredients and cook on low for 1.5–2 hours in a 3-quart slow cooker instead of a standard 6-quart.
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