Rotel Dip is the perfect gameday appetizer!
This cheesy dip takes just 10 minutes and 3 simple ingredients – ground beef, Velveeta cheese, and zesty Rotel tomatoes.
Serve this cheesy goodness with a bowl of tortilla chips and watch it disappear in minutes!
Whether it’s game day, a potluck, or just a weeknight, this crowd-pleasing dip is always a hit.
Ingredients in Rotel Dip
This Rotel Dip recipe is a game day favorite that’s ready in minutes!
It’s quite similar to our Velveeta Sausage Dip. Quick and easy with just a few simple ingredients.
- Ro-tel Tomatoes – A canned mix of diced tomatoes and green chiles. This spicy and tomatoey salsa makes up the sauce of the dip. Don’t drain it or the dip will be too thick.
- Velveeta Cheese – The key ingredient for making this dip ridiculously rich and creamy. Cut it into small cubes so that it melts easily.
- Ground Beef – You can also swap this out for sausage if you like it a little spicier.
How to Make Rotel Dip
It’s so easy, all you’ll need is 15 minutes! First,
1. Brown the beef. Cook the beef in a skillet over medium heat and break it apart with a spoon. Stir it until the crumbles are no longer pink. Drain any excess grease.
2. Add the Rotel and Velveeta Cheese. Reduce the heat to low and stir until the cheese is melted.
3. Serve and enjoy! Serve the dip with your favorite crackers, veggies, or tortilla chips.
Important: Do NOT drain the rotel. The juices are essential for achieving the ideal creamy texture, while also enhancing the overall flavor.
Tips for the Best Cheesy Dip
- Like it spicy? Add 1-2 tablespoons of taco seasoning. You can also swap out the ground beef with sausage for a little extra kick!
- Keep it warm in the slow cooker. If you’re making Rotel dip for a potluck or get-together, you can keep it warm in the slow cooker. This keeps it extra creamy and scoopable.
- Too thick? If the dip is too thick, mix in some milk to thin it out.
- Not a fan of Velveeta? Cream cheese makes a great substitute. Substitute with an 8oz package of cream cheese and 1 cup of sharp cheddar cheese.
- Got leftovers? This cheesy dip is perfect over mac and cheese, nachos, in tacos, or quesadillas.
- Make it extra creamy. You can also add 8oz of cream cheese to the original recipe to make it extra creamy.
Make the dip your own with these fun variations!
- Meat: I use ground beef, but any ground meat will do fine. Ground sausage, chorizo, pork, turkey, take your pick. Ground beef and ground sausage is another popular combo.
- Cheese: You can’t go wrong with some good, old-fashioned American cheese, but smooth and melty cheeses like cream cheese and cheddar also make a great addition.
- Spices: red peppers, hot sauce, sriracha, and more green chiles all give the dip some heat. You can also add heat by using medium or hot Rotel.
- Seasonings: Garlic powder, onion powder, chili powder, taco seasoning – let your taste buds lead the way.
- Toppings: Give the dip an extra flair with salsa, jalapenos, and more cheese.
- Rotel: If you don’t have it on hand, use a combo of canned diced tomatoes and green chiles. You can also swap it out for salsa.
How to Store Rotel Dip
In the Fridge: Store this dip in an airtight container in the refrigerator for up to 4 days.
In the Freezer: Transfer the dip to a freezer-safe bag or container and freeze for up to 3 months. Don’t forget to label the container accordingly!
To Reheat: Let the frozen dip thaw in the fridge, and then reheat on the stove until the cheese is melted.
How to Make Rotel Dip in the Crockpot
This dip can also be made in the slow cooker. It’s also an excellent way to keep the dip warm after cooking.
First, brown the ground beef and drain the grease. Then, throw all the ingredients in the slow cooker, set it to low, and cook it for 2 to 3 hours.
Stir the mixture occasionally to melt the cheese. Once cooked, set the crock pot to warm. This will keep the dip warm and the cheese melty.
More Cheesy Dips You’ll Love
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