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rotel dip

Classic Rotel Dip

The ultimate 3-ingredient party appetizer! Savory browned ground beef, melty Velveeta cheese, and zesty Rotel tomatoes come together for an incredibly creamy and addictive queso dip.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef or spicy pork breakfast sausage
  • 1 block 32 ounces Velveeta pasteurized prepared cheese product, cut into 1-inch cubes
  • 1 can 10 ounces RoTel Original Diced Tomatoes and Green Chilies, undrained
  • Tortilla chips for dipping
  • Fresh cilantro chopped (optional, for garnish)

Equipment

  • Large skillet for browning the meat
  • Slow cooker or a large heavy-bottomed pot
  • Wooden spoon or heat-safe silicone spatula
  • Cutting board and sharp chef knife

Method
 

  1. Brown the Meat: Place a large skillet over medium-high heat. Add the lean ground beef and cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon as it browns. Once the meat is completely cooked through and no pink remains, drain off any excess grease and discard it.
  2. Cube the Cheese: While the meat is cooking, use a sharp chef knife to cut the large block of Velveeta cheese into uniform 1-inch cubes. Cutting the cheese into smaller pieces ensures it melts quickly and evenly.
  3. Combine the Ingredients: Transfer the drained, cooked ground beef to a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the cubed Velveeta cheese and the entire can of undrained Rotel tomatoes and green chilies. The juices from the can are absolutely essential for thinning out the cheese into the perfect dip consistency.
  4. Melt the Dip: Stir the mixture constantly for 10 to 15 minutes until the cheese is completely melted, smooth, and bubbling gently. Do not rush this process with high heat, or the cheese will scorch to the bottom of the pot.
  5. Serve: Once perfectly smooth, transfer the warm Rotel dip to a serving bowl or a small fondue pot to keep it warm. Garnish with a sprinkle of fresh chopped cilantro if desired, and serve immediately with plenty of sturdy, restaurant-style tortilla chips for dipping.

Notes

Slow Cooker Instructions: To make this entirely hands-off for a party, brown and drain the meat on the stovetop first. Transfer the cooked meat, cubed cheese, and undrained Rotel to your slow cooker. Cover and cook on the LOW setting for 1 to 2 hours, stirring occasionally until smooth and melted. Keep the slow cooker on the WARM setting for serving.
Controlling the Spice Level: The original Rotel provides a very mild heat. If your family prefers a spicy kick, you can substitute it with the "Hot" variety of Rotel, add a diced jalapeno, or swap the ground beef for hot Italian sausage.
Thinning the Dip: As the dip sits and cools, it will naturally begin to thicken. If you need to thin it back out to a dipping consistency, simply stir in a splash of whole milk until it reaches your desired texture.