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Rotel Dip is a cheesy, flavorful appetizer that comes together with just 3 simple ingredients. Perfect for game day, holiday parties, or casual snacking, this crowd-pleasing dip is ready in about 20 minutes.
If you love easy party dips, you’ll also want to try my Spinach Artichoke Dip or Cheesy Baked Garlic Dip. For more ideas, check out all my favorite Dip Recipes.
Why We Love This Recipe
- Just 3 Ingredients – Ground beef, Velveeta, and a can of Rotel. That’s it.
- Ready in 20 Minutes – Brown the meat, stir in the cheese and tomatoes, and you’re done.
- Always a Crowd-Pleaser – This dip disappears fast at every party.
Before You Get Started
A few quick tips to make sure your Rotel Dip turns out perfectly every time:
- Use lean ground beef (like sirloin) so the dip isn’t greasy. Drain any excess fat after browning.
- Cube the Velveeta into small pieces so it melts quickly and evenly. Larger chunks take longer and can leave you with a lumpy dip.
- Keep the heat at medium-low once you add the cheese. High heat can scorch the bottom and make the texture grainy.
- Don’t drain the Rotel. The liquid from the tomatoes adds flavor and helps keep the dip creamy.
RECIPE WALK-THROUGH
How To Make Rotel Cheese Dip
See the recipe card below for full, detailed instructions
This dip comes together quickly on the stovetop in two simple steps. You’ll brown the meat, stir in the cheese and Rotel, and have a hot, creamy dip ready to serve in about 15 minutes.
Step 1 – Brown the Ground Beef
Add 1 pound of lean ground beef to a large skillet over medium-high heat. Break it apart as it cooks using a meat chopper or wooden spoon. Cook until no pink remains, about 6-8 minutes.
Drain any grease from the pan. If you want extra flavor, sprinkle in some chili powder or taco seasoning while the meat is still hot.
Want to switch up the protein? Spicy sausage (like Jimmy Dean hot) is a popular swap that adds extra kick. Ground chicken or turkey also work if you prefer something lighter.
Step 2 – Add the Cheese and Rotel
Reduce the heat to medium-low. Add the cubed Velveeta and the entire can of Rotel (including the liquid) to the skillet with the cooked meat.
Stir everything together and let it cook, stirring occasionally, until the cheese is completely melted and the dip is smooth and creamy. This takes about 5-7 minutes. You’ll know it’s ready when the dip is glossy and coats a spoon easily.
No Velveeta Option: If you’d rather not use Velveeta, you can substitute 8 ounces of cream cheese and 8 ounces (about 2 cups) of freshly shredded cheddar cheese. The texture will be slightly different, but it’s still delicious.
Make It in the Slow Cooker
This is my favorite way to serve Rotel Dip at a party because it stays warm the whole time.
Brown the ground beef on the stovetop and drain any grease. Add the cooked meat, cubed Velveeta, and can of Rotel to a 3-quart slow cooker. Cook on low until the cheese is fully melted, stirring occasionally.
Once melted, switch the slow cooker to the WARM setting to keep the dip at the perfect temperature throughout your party. Give it a stir every so often to keep it smooth.
Serving Suggestions
Rotel Cheese Dip is best served warm because Velveeta solidifies quickly as it cools. If you’re not using a slow cooker, serve it straight from the skillet and eat it while it’s hot.
This dip pairs perfectly with:
- Air Fryer Tortilla Chips
- Homemade Soft Pretzels
- Cut-up veggies from a veggie tray
- Your favorite crackers
For a full game day spread, check out my Game Day Recipes for more ideas.
Storage Tips
Make Ahead, Storage, & Freezing
Make Ahead: You can cook the meat up to 24 hours in advance and store it in an airtight container in the fridge. When you’re ready to serve, just combine everything in a skillet or slow cooker and heat until the cheese is melted.
Storing Leftovers: Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in a slow cooker for best results. The microwave works too, but stir it well to keep the texture smooth.
Freezing: Add the dip to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in a slow cooker.
Frequently Asked Questions
What is Rotel dip?
Rotel dip is a creamy, cheesy dip made with Rotel (canned tomatoes and green chiles), a melty cheese like Velveeta, and usually some type of cooked meat. It’s a classic party appetizer that’s been popular for decades, especially during football season.
Can I use a different cheese instead of Velveeta?
Yes! You can swap the Velveeta for 8 ounces of cream cheese combined with 8 ounces of shredded cheddar. The dip will have a slightly different texture but still tastes great. Stick with Velveeta if you want that classic smooth, melty consistency.
How do I make Rotel dip spicier or milder?
For more heat, use the hot variety of Rotel, add diced jalapeños, or stir in some cayenne pepper or extra chili powder. For a milder dip, use the mild Rotel variety or drain some of the liquid from the can before adding it.
What do I do if the dip is too thick?
If your Rotel Dip gets too thick, stir in a splash of milk to thin it out. Add a little at a time until you reach your desired consistency. This is especially helpful when reheating leftovers.
More Cheesy Dip Recipes
- Skinny Taco Dip
- Creamy Salsa Dip
- Hot Mexican Corn Dip
- Creamy Jalapeno Artichoke Dip
- Baked Queso Blanco
Rotel Dip
Ingredients
- 1 pound Lean ground beef like sirloin
- 16 ounces Velveeta cubed
- 10 ounces Rotel (canned tomatoes and green chiles)
Instructions
- Add the ground beef to a large skillet and cook over medium-high heat until browned, breaking it apart as it cooks, about 6-8 minutes.
- While the beef cooks, cube the Velveeta into small pieces for easier melting.
- Drain any grease from the cooked beef, then reduce heat to medium-low.
- Add the cubed Velveeta and entire can of Rotel (including liquid) to the skillet. Stir together.
- Cook, stirring occasionally, until the cheese is fully melted and the dip is smooth, about 5-7 minutes.
- Serve warm with tortilla chips, crackers, or veggies.
Notes
- Slow Cooker Version: Brown the meat on the stovetop, then transfer to a 3-quart slow cooker with the Velveeta and Rotel. Cook on low until melted, stirring occasionally. Keep on warm for serving.
- Meat Swaps: Use spicy sausage for extra heat, or ground chicken or turkey for a lighter option.
- Cheese Swap: Replace Velveeta with 8 oz cream cheese + 8 oz shredded cheddar if preferred.
- Spice It Up: Add taco seasoning, chili powder, cayenne, or diced jalapeños for more heat. Use hot Rotel for an even spicier dip.
- Keep It Mild: Use mild Rotel or drain some liquid from the can.
- Too Thick? Stir in a splash of milk to thin the dip to your desired consistency.
- Don’t Drain the Rotel: The liquid adds flavor and keeps the dip creamy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in a slow cooker.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Looks so good. I can’t wait to try it.
Thanks for stopping by Rebecca!