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Classic Rotel Dip
Spice up your next gathering with this mouthwatering Rotel dip. Made with ground beef, cheese, and tomatoes, it’s sure to be a hit with everyone.
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With just 3 major ingredients, this dip couldn’t be easier! Combine browned ground beef, Velveeta cheese, and Rotel Tomatoes, heat until the cheese is melted, and you have a party-ready dip! It’s a delicious dip, and it’s versatile. Add some chopped jalapeño peppers or mild chile peppers or season it with some chili powder. This dip is always a hit!
Transfer the dip to a slow cooker, fondue pot, or chafing dish and keep it warm for serving. It’s great with sturdy chips, crackers, or fresh raw vegetables.
What You’ll Like About This Recipe
- Almost no prep. With just three main ingredients and basic stovetop cooking, this dip comes together quickly and doesn’t require any special equipment or skills.
- Creamy and satisfying. Velveeta melts into a silky, clingy sauce that coats the meat and tomatoes, making every chipful rich, hearty, and full of flavor.
- Customizable heat level. Using your favorite variety of Rotel lets you choose how mild or spicy the dip will be, and you can always add extra heat if you like.
- Perfect for parties. It holds beautifully in a slow cooker on warm, so guests can snack throughout the event without the dip seizing or cooling off too quickly.
- Great with beef or sausage. You can keep it classic with ground beef or use sausage for a bolder, more seasoned flavor, depending on what you’re serving alongside it.
Ingredient Notes
- Ground beef or sausage – Ground beef keeps the dip mild and versatile, while sausage adds extra spice and seasoning. Use a leaner grind so you don’t end up with too much grease; draining well after browning keeps the finished dip smooth.
- Velveeta cheese – Processed cheese melts into a perfectly smooth, creamy sauce that doesn’t separate or turn grainy as it sits. Cubing it before adding helps it melt faster and more evenly.
- Rotel tomatoes – Canned Rotel includes diced tomatoes with green chiles, which bring acidity, moisture, and just enough heat. You can choose mild, original, or hot depending on your spice preference, and the tomato juices help thin the cheese to a dippable consistency.
Steps to Make Classic Rotel Dip
- Brown the ground beef or sausage in a large skillet, breaking it up as it cooks until there is no pink remaining.
- Drain off any excess fat so the dip won’t be greasy.
- Add the Rotel tomatoes and cubed Velveeta to the skillet with the cooked meat.
- Cook the mixture over medium heat, stirring frequently, until the cheese has fully melted and the dip is smooth and well combined.
- Transfer the hot dip to a slow cooker or warming dish set on low or warm to keep it melty while serving.
Pro Tips
- Break the meat into small, even crumbles as it browns so it mixes smoothly into the cheese without large chunks.
- Drain the fat thoroughly after cooking the meat; leaving too much in the pan can cause the dip to separate and leave an oily layer on top.
- Cube the Velveeta before adding it to the skillet so it melts quickly and evenly into the meat and tomatoes.
- Stir frequently once the cheese starts melting to prevent sticking and make sure everything combines into a silky, uniform dip.
- Use the warm or low setting on a slow cooker to hold the dip; higher heat can cause it to scorch or thicken too much around the edges.
Recipe Variations
- Meat: Replace the ground beef or sausage with chorizo, ham, or chicken. Or replace the beef or sausage with a vegetarian meat replacement or beans.
- Cheese: Instead of Velveeta, make it with 1 8-ounce package of cream cheese and 1 cup of mild cheddar cheese, Monterey Jack, or pepper jack.
- Tomatoes: Replace the Rotel Tomatoes with another brand of tomatoes with green chilies, or petite diced tomatoes and a few tablespoons of finely chopped jalapeño peppers.
- Vegetables: Add bell peppers, mild or jalapeño peppers, or roasted red peppers. Or add some drained black beans or pintos.
How to Use Leftover Dip
- Stuffed Peppers: Combine leftover Rotel dip with rice, beans, and corn. Fill bell pepper shells and bake until heated through.
- Quesadillas: Spread leftover dip on a tortilla and add extra cheese, vegetables, and/or meat. Cover with another tortilla and fry until golden brown and the cheese has melted. Serve it with salsa and guacamole or sour cream.
- Baked Potatoes: Repurpose the dip as a baked potato topping. Bake the potatoes, slice them open, and top with Rotel dip and garnishes.
How to Store
- Refrigerate – Let the dip cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 to 4 days. It will firm up when chilled but loosens again when reheated.
- Reheat – Warm the dip gently in a saucepan over low heat or in a slow cooker on low, stirring occasionally. Add a splash of milk or a bit of water if it seems too thick until it reaches your preferred consistency.
- Avoid freezing – Cheese-based dips like this don’t freeze well; the texture can turn grainy or separate once thawed. It’s best enjoyed fresh or after short-term refrigeration only.
Classic Rotel Dip
Spice up your next party with this Rotel dip. Made with ground beef, cheese, and Rotel tomatoes, it’s sure to be a hit with everyone!
Recipe Resources
Ingredients
- 1 pound lean ground beef, (85/10), or ground sausage
- 1 pound Velveeta cheese, cubed
- 1 (10-ounce) can Rotel Tomatoes
Instructions
- In a large skillet, brown the ground beef or sausage until fully cooked. Drain excess fat.
- Add the Rotel tomatoes and cubed Velveeta to the skillet with the meat.
- Cook over medium heat, stirring frequently, until the cheese is melted and everything is combined.
- Serve warm in a slow cooker or chafing dish to keep it melty and smooth.
Nutrition
Calories: 201kcalCarbohydrates: 5gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 43mgSodium: 625mgPotassium: 232mgFiber: 0.2gSugar: 3gVitamin A: 371IUVitamin C: 0.04mgCalcium: 224mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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