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With only three ingredients, this quick and easy Rotel Dip will be a favorite at any party. The perfect blend of cheesy, spicy goodness, this dip always gets eaten quickly.
Rotel Dip is one of those party staples that you’ve probably eaten but maybe never made. I didn’t realize how easy it was to make, but once I learned it’s only three ingredients, there’s nothing stopping me from making it for every gathering!
I like to have a whole spread of dips at a party and this pairs perfectly with Crockpot Buffalo Chicken Dip, BLT Dip, Garlic Herb Dip, and then Cookie Dough Dip for a sweet option.
What is Rotel Dip Made of?
If you’ve never had or heard of Rotel Dip, you’re about to be pleasantly surprised because it is so easy to make!
First, gather your ingredients:
- Ground Beef – I like to use a lean cut (sirloin) so it is not greasy. You can also sub out a spicy sausage if that’s what you prefer.
- Velveeta – One 16 ounce brick of Velveeta cheese product, cubed. Chopping it into small pieces helps it to melt more evenly and quickly.
- Rotel – Rotel is canned tomatoes and green chiles. They come in varying degrees of heat. I use original but you can switch up the spice by using mild or hot.
How to Make Rotel Dip
Once you have your ingredients gathered, making this dip only takes a few minutes.
- Cook the meat. Brown the ground beef in a large skillet. I like to use a meat chopper to easily break apart the meat as it cooks. Drain any grease that’s left in the pan. You can sprinkle in some chili powder or taco seasoning if you want to spice it up, but that is optional.
- Stir in cheese and tomatoes. Add in the cubed Velveeta and can of Rotel to the skillet and stir it all together until it’s creamy and totally melted. Be sure to keep the heat at medium-low so the dip doesn’t scorch.
That’s it! I told you it was easy!
Slow Cooker Rotel Dip
You can also brown the meat on the stove then add the cooked meat, Rotel, and Velveeta to a slow cooker and cook on low until melted. This is a great way to serve Rotel dip as a party appetizer and keep it warm the whole time. Just give it a stir occasionally.
What is Velveeta?
If you’re not in the states, maybe you’ve never heard of Velveeta. It is a processed cheese product that melts beautifully and besides dip, it works well in mac and cheese. If you don’t have it available in your area, or would rather not use it, you can replace the Velveeta with 8 ounces of cream cheese and 8 ounces of shredded cheddar cheese in its place.
Serving Suggestions
This dip is best served warm and because Velveeta has a tendency to quickly solidify when cooled down, I find serving it out of a slow cooker set on WARM is the best option.
Serve it with tortilla chips, pretzels, cut up veggies, or your favorite cracker.
If it gets too thick, you can thin it out with a bit of milk.
Make Ahead, Storage and 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, you just need to mix everything together and heat it on the stove until the cheese is melted.
Storing Leftovers: If there are any leftovers (there aren’t often!), you can store the dip in an airtight container in the fridge for up to 3 days. It will heat up best in a slow cooker or stovetop, but the microwave will also work.
Freezing: If you want to freeze leftovers, add the dip to an airtight, freezer safe container and store up to 3 months. When you’re ready to use it, move it from the fridge to the freezer the night before to thaw, then heat on the stovetop or in a slow cooker.
Variations and Substitutions
- Instead of ground beef, you can use a spicy sausage or ground chicken or turkey.
- Want to up the heat? Add taco seasoning, cayenne, or chili powder to the meat as you cook it.
- Want even more heat? Use the hot variety of Rotel.
- Don’t want to use Velveeta? You can replace the Velveeta with 8 ounces of cream cheese and 8 ounces (about 2 cups) of freshly shredded cheddar cheese.
- If you have a big crowd, you can easily double this recipe.
More dip recipe to love
Rotel Dip
Ingredients
- 1 pound ground beef
- 16 ounces Velveeta cubed
- 10 ounces Rotel
Instructions
- Add the ground beef to a large skillet and cook over medium-high heat until browned.
- While the beef is cooking, cube the Velveeta.
- Once the beef is cooked, drain any grease, if any, then add in the cubed Velveeta and can of Rotel tomatoes and chilies. Stir together.
- Heat over medium heat until fully melted and smooth.
Looks so good. I can’t wait to try it.
Thanks for stopping by Rebecca!