With just three main ingredients, you can make this crowd-pleasing Rotel cheese dip! Rotel dip is an easy
party dip to assemble and comes together all in one pot so you can say goodbye to washing all those extra dishes. It’s a perfect dip to make and keep warm in a slow cooker for events that run hours long (Super Bowl Sunday, anyone?).
The ingredients:
— Ground beef. I suggest using lean ground beef since the fat will be drained in this recipe. Alternatively, beef can be swapped for pork sausage if you prefer pork flavor over beef.
— Rotel. One can of Rotel tomatoes adds just enough tomatoes and green chiles for a balanced dip. Add the entire can, juices and all, to the pot. If you don’t have Rotel at your store, you can also use petite diced tomatoes instead.
— Velveeta cheese. Velveeta cheese melts the best for dips, so this recipe calls for 1 pound. Make sure to get the original yellow Velveeta so the final cheese sauce is yellow, not the queso blanco that will pick up the color of the ground beef.
Variations:
— Chili powder, taco seasoning, or Cajun seasoning. If you like your dip with more kick, add any of these spice mixes to liven it up!
— Jalapeño. If you enjoy spice, finely chop a jalapeño and add it to the dip at the end.
— Pico de gallo. Pico de gallo makes a great garnish for this dip.
— Cilantro. For an herby final note, finely chop cilantro and sprinkle it on top.
Made this? Let us know how it went in the comments below!
With just three main ingredients, you can make this crowd-pleasing Rotel cheese dip! Rotel dip is an easy
party dip to assemble and comes together all in one pot so you can say goodbye to washing all those extra dishes. It’s a perfect dip to make and keep warm in a slow cooker for events that run hours long (Super Bowl Sunday, anyone?).
The ingredients:
— Ground beef. I suggest using lean ground beef since the fat will be drained in this recipe. Alternatively, beef can be swapped for pork sausage if you prefer pork flavor over beef.
— Rotel. One can of Rotel tomatoes adds just enough tomatoes and green chiles for a balanced dip. Add the entire can, juices and all, to the pot. If you don’t have Rotel at your store, you can also use petite diced tomatoes instead.
— Velveeta cheese. Velveeta cheese melts the best for dips, so this recipe calls for 1 pound. Make sure to get the original yellow Velveeta so the final cheese sauce is yellow, not the queso blanco that will pick up the color of the ground beef.
Variations:
— Chili powder, taco seasoning, or Cajun seasoning. If you like your dip with more kick, add any of these spice mixes to liven it up!
— Jalapeño. If you enjoy spice, finely chop a jalapeño and add it to the dip at the end.
— Pico de gallo. Pico de gallo makes a great garnish for this dip.
— Cilantro. For an herby final note, finely chop cilantro and sprinkle it on top.
Made this? Let us know how it went in the comments below!
- Yields:
-
8
serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 15 mins
- Cal/Serv:
- 418
Directions
-
- Step 1
In a medium pot or saucepan over medium-high heat, cook beef, stirring frequently, until browned, about 5 minutes. Drain and discard fat, leaving meat in pot.
- Step 2Reduce heat to medium, then add tomatoes and cheese. Cook, stirring frequently, until cheese is melted, about 5 minutes. Remove from heat and stir in chili powder (if using).
- Step 3Serve dip warm in skillet or a serving bowl. Top with cilantro (if using) and serve with chips alongside.
- Step 1
