Cheesy Beef Rotel Dip
A simple yet crowd-pleasing dip, this creamy, spicy blend combines savory meat, melted cheese, and zesty tomatoes. Perfect for parties and gatherings, it's a hearty appetizer that comes together swiftly with minimal ingredients.
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
Salsa may be used in place of Rotel for a different flavor profile.
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.
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.