This cheesy Rotel Dip recipe features a few ingredient twists to give it a pop of flavor. Serve this popular dip with tortilla chips, warm bread, chicharones or vegetables for dipping.
Easy Rotel Dip Recipe
The three ingredient original Rotel tomatoes dip was created by the manufacturer to market uses for their product. It's been a party food favorite nationwide ever since, including at our house. My recipe takes it a bit further adding a few extra ingredients to make it extra creamy. How do you make Rotel Dip? My recipe begins by browning ground beef and sausage with diced poblano and red bell pepper. Once softened, drain all excess fat from the pot. Next, add cubed velveeta, Rotel tomatoes, taco seasoning and granulated garlic. Drizzle in some light cream then simmer over medium heat until the cheese has fully melted.
How to Make the BEST Rotel Dip Recipe
- Ingredients you'll need to make homemade Rotel Dip: Rotel tomatoes, ground beef, pork breakfast sausage or chorizo, taco seasoning or chili powder, Velveeta cheese, chopped poblano or jalapeno, chopped red bell pepper, garlic, half and half or light cream plus tortilla chips for serving.
- Kitchen tools you'll need: Large pot, sharp knife and chopping board, spoon, measuring cups and spoons.
- You can use mild, medium or hot Rotel tomatoes in this recipe. I love to use Rotel Chili Fixin's too!
- There's no salt needed in this recipe as the Velveeta has ample to season the entire dish. You can always taste and adjust the saltiness, adding to suit your taste.
- You can add a few dashes of Worcestershire sauce or hot sauce to the cheese mixture for added kick.
- Once you prepare the dip on the stovetop pour it into a slow cooker to keep it warm for serving. This is particularly helpful for game day or any time you're entertaining at the holidays.
- You can make this dip one day in advance and reheat just before serving. The dip will thicken and solidify quite a bit once chilled so watch it carefully and stir to prevent sticking.
- To reheat Rotel Dip use a heavy bottomed saucepan over medium heat or reheat on low in a crockpot.
- Store Rotel Dip chilled in the refrigerator for up to 5 days. You can freeze it for up to 2 months.
- Thaw frozen dip in the refrigerator and reheat just before serving.
More Easy Dip Recipes to Make
- Classic Spinach Artichoke Dip is always a win.
- This retro Million Dollar Dip requires no cooking at all.
- You can whip up a batch of homemade Veggie Dip in no time flat.
- My BLT Dip is always a hit!
- Shrimp Dip is a fabulous option for warm weather gatherings and holiday parties.
- Fully Loaded Hot Pimento Cheese Dip is scrumptious with chips, pretzels, crackers, pita chips or celery.
- 8 Layer Hummus Dip from Oh Sweet Basil.
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Helpful Kitchen Items:
Rotel Dip
Servings: 16 servings
Calories: 151kcal
Ingredients
- 1 lb lean ground beef
- ½ lb pork breakfast sausage (or chorizo)
- 1 small poblano pepper or jalapeno pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 1 10 oz can Rotel tomatoes with chiles
- 1 (2 lb) block Velveeta cheese 1 inch cubes
- 1 cup half and half or light cream
- 1 8 oz chive and onion cream cheese softened
- 2 tablespoon taco seasoning
- 2 teaspoon granulated garlic
- tortilla chips for serving plus diced tomatoes and cilantro for garnishing
Instructions
- In a large a heavy bottomed pot or deep saucepan over medium-high heat, cook ground beef and sausage with poblano and red bell pepper until browned and no pink remains, about 8-10 minutes. Drain excess fat from pot, leaving meat in pot. (Reserve a small amount of poblano and red bell pepper for garnishing.)
- To the pot add Velveeta, Rotel, cream cheese, half and half and taco seasoning or chili powder and granulated garlic.
- Cook over medium heat, stirring constantly until cheese has completely melted about 8-10 minutes. Cook just until completely heated through.
- Serve immediately garnished with diced poblano and red bell pepper or Roma tomatoes and cilantro with tortilla chips for dipping.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 7g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 960mg | Potassium: 176mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 256IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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