Description
This Rotel Dip is a creamy, flavorful cheese and ground beef dip perfect for parties or game day gatherings. Made with seasoned beef, spicy Rotel tomatoes, and melted Velveeta cheese, it’s quick to prepare and serves as a crowd-pleaser served warm with chips or toasted bread.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef (lean, medium, or extra lean)
- 1 tbsp taco seasoning (or 1/2 tsp each chili powder, garlic powder, onion powder, paprika, cumin)
Cheese and Tomatoes
- 1 can Rotel (10 ounces, or 1 can diced tomatoes with chilies)
- 1 brick Velveeta cheese (2 cups, 16 ounces, cubed)
Garnishes (Optional)
- Diced tomatoes (reserved from Rotel, about 1 tbsp)
- Fresh parsley or cilantro, chopped
- Green onions, chopped
Instructions
- Cook the Ground Beef: Heat a large skillet or frying pan to medium heat. Add the ground beef and break it apart with a wooden spoon. Cook until no pink remains and the meat is fully cooked, approximately 5 minutes. Drain any excess fat.
- Add Seasoning and Rotel: Reduce heat to medium. Add the taco seasoning and the entire can of Rotel with its juices. Stir to combine and cook for 2-3 minutes, allowing the mixture to simmer.
- Melt the Cheese: Add the cubed Velveeta cheese to the skillet. Stir continuously until the cheese is completely melted and the dip is smooth and creamy.
- Garnish and Serve: Optionally garnish with reserved diced tomatoes, chopped fresh parsley or cilantro, and sliced green onions. Serve immediately with tortilla chips, crostini, or toasted baguette slices.
Notes
- You can substitute Rotel with canned diced tomatoes mixed with diced green chilies if unavailable.
- Use lean ground beef to reduce excess fat and make the dip lighter.
- Warm the dip gently to prevent the cheese from separating or becoming grainy.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
- For extra spice, add a pinch of cayenne pepper or hot sauce when cooking the beef.
