Creamy, spicy, and irresistibly cheesy, Rotel Dip is the ultimate quick-fix party snack. This easy, 4-ingredient recipe comes together in just 20 minutes, making it a go-to for last-minute gatherings.
Loaded with seasoned ground meat, Velveeta, and zesty diced tomatoes with green chilies, it’s a dip that always disappears fast. Whether you serve it with tortilla chips or veggies, expect zero leftovers.
Star Players in This Rotel Dip Recipe
- Ground beef or sausage – Adds heartiness and savory depth, turning a simple dip into a meaty, satisfying bite. Mild or spicy sausage can level up the flavor.
- Processed cheese loaf (Velveeta) – The secret to the creamy, melt-in-your-mouth texture. It keeps the dip smooth, thick, and perfect for scooping.
- Canned diced tomatoes with chilies (like Rotel) – Brings heat and acidity, balancing out the rich cheese with a kick of spice and tang.
- Chili powder (optional) – Enhances the flavor with a smoky, spiced undertone, customizable to your taste preferences.
How to Make Rotel Dip in a Flash
Start by browning your meat of choice in a skillet until fully cooked. Drain off any fat for a smoother dip.
Turn the heat down to medium and stir in cubed Velveeta, the can of Rotel (with all its juices), and chili powder if you’re using it. Stir frequently until the cheese has fully melted and the dip is creamy.
Once everything is silky and combined, transfer it to a bowl or keep it warm in a slow cooker. Serve immediately with chips or crunchy dippers.
Dip Tips & Tasty Twists
To tweak the texture and taste of this dip, try using cream cheese instead of Velveeta for a tangier flavor and creamier consistency. Adding sharp cheddar gives it extra cheesiness and dimension.
For those who like it fiery, stir in some diced jalapeños or a dash of hot sauce. Prefer a thicker dip? Halve the Velveeta or let it simmer uncovered a little longer.
If you’re short on Rotel, salsa works as a flavorful stand-in—just opt for one with some heat to keep the balance right. You can also mix in taco seasoning for a more layered Tex-Mex flavor.
Keeping It Hot: Storage & Reheating Tips
Rotel Dip is best served warm, but storing it is a breeze. Let any leftovers cool completely before transferring to an airtight container. It will keep in the fridge for up to four days.
To reheat, warm it on the stove over low heat or microwave in 30-second bursts, stirring each time. If it thickens too much, add a splash of milk to loosen it up and bring back that dreamy dippable texture.
For longer storage, freeze in a freezer-safe container for up to two months. Thaw in the fridge overnight before reheating.
Cheesy Beef Rotel Dip
Ingredients
- ½ teaspoon chili powder optional
- 10 ounces canned diced tomatoes with green chilies including juice (such as Rotel)
- 1 pound mild or hot sausage or lean ground beef
- 16 ounces processed cheese loaf e.g., Velveeta, refer to note below
Instructions
- In a large skillet set over medium-high heat, brown the ground beef or sausage until no traces of pink remain, then discard any excess fat.
- Lower the heat to medium and incorporate the processed cheese, diced tomatoes with chilies and their juices, and chili powder if using.
- Continue stirring gently until the cheese is thoroughly melted and the dip has achieved a smooth consistency.
- Serve immediately while warm, accompanied by tortilla chips.
Notes
For a creamier variation, substitute the processed cheese with an 8-ounce block of cream cheese and incorporate approximately 1 cup of sharp cheddar cheese.
To thicken the dip, use only 8 ounces of processed cheese. Optional enhancements include diced jalapeños, additional cheddar cheese, or taco seasoning.
To maintain a warm, dip-ready consistency, keep the mixture in a small slow cooker. If the dip becomes too thick, stir in up to ⅓ cup of milk during cooking.
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