Rotel Dip Recipe
A crowd-pleasing appetizer with only three ingredients, Rotel Dip is rich, cheesy, and offers a touch of spice. Perfect for parties and gatherings.
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Servings: 12
Ingredients
- 10 ounces Rotel diced tomatoes and green chilies
- 16 ounces Velveeta cheese cubed
- 1 pound ground beef preferably lean, such as sirloin
Instructions
- Brown the ground beef in a large skillet over medium-high heat, seasoning it with taco seasoning if desired. Stir frequently until fully cooked.
- While the beef is cooking, cut the Velveeta into small cubes for easier melting.
- Once the beef is browned, drain any excess grease. Add the Velveeta cubes and the can of Rotel (undrained) to the skillet. Mix thoroughly.
- Continue heating over medium heat, stirring occasionally, until the cheese has completely melted and the mixture is smooth and creamy.
- Serve immediately, keeping the dip warm to maintain its silky texture.
Notes
- Use lean ground beef (93/7%) to minimize grease. For fattier cuts, ensure to drain the grease thoroughly before combining with other ingredients.
- Substitute the ground beef with ground turkey, chicken, or spicy sausage for a variation.
- To adjust the spice level, choose the appropriate Rotel variety—Original, Mild, or Hot.
- If Velveeta isn’t preferred, replace it with 8 ounces of cream cheese and 8 ounces of shredded cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.