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.
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 Dish
Super easy. Just three ingredients and one skillet—ready in under 30 minutes.
Party favorite. Always a hit, especially for game day or casual get-togethers.
Customizable. Easy to adjust the spice level or swap in other meats or cheeses.
Great leftovers. Use the dip in quesadillas, stuffed peppers, or over baked potatoes.
Ingredient Notes
- Ground beef or sausage: Use lean ground beef, pork sausage, or even chorizo for a spicier option.
- Velveeta cheese: Melts beautifully into a creamy, smooth dip.
- Rotel tomatoes: A blend of diced tomatoes and green chilies—choose mild or hot to suit your taste.
Steps to Make Classic Rotel Dip
- 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 warming dish to keep it melty and smooth.
Tips
- Use a slow cooker. Transfer the finished dip to a slow cooker to keep it warm during parties.
- Stir frequently. Prevent sticking or burning by stirring regularly while heating the cheese.
- Double the recipe. For larger gatherings, this recipe easily scales up.
- Make it vegetarian. Use meatless crumbles or black beans instead of ground beef.
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.
Classic Rotel Dip
Ingredients
- 1 pound ground beef, 85% or leaner, or 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 warming dish to keep it melty and smooth.
Nutrition
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.
