Rotel Dip

Course Appetizer

Cuisine American, Southern

Keyword rotel-dip, rotel-dip-recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 151kcal

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 juices and 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.

Rotel Tomatoes - You can use mild, medium or hot Rotel tomatoes in this recipe. I love to use Rotel Chili Fixin's too but it can be a little harder to find.
Velveeta - You can use a private label store brand of processed cheese for this dip.
Protein - You can make rotel dip with ground turkey or ground chicken.
Salt - There's no salt needed in this recipe as the Velveeta has ample sodium to season the entire dish. You can always taste and adjust the saltiness, adding to suit your taste.
Hot Sauce - You can add a few dashes of Worcestershire sauce or hot sauce to the cheese mixture for added kick.
Keep Warm in a Slow Cooker - 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.
Serving Options - Everyone knows you can serve rotel dip with tortilla chips but you could also use, pretzels, veggies, fritos, crackers or garlic bread. You could also drizzle this over rice or baked potatoes.