Our Rotel Dip combines the bold flavors of ground beef, Rotel tomatoes, and creamy Velveeta. This dip is a surefire hit for any party. Just 3 ingredients and quick to prepare, it’s a versatile dip that’s as perfect for chips as it is for veggies.
Why we love Rotel Dip
Rotel Dip is all about easy cooking and big flavors. Just three ingredients – ground beef, Rotel, and Velveeta cheese – and you’ve got a no-fuss, tasty dip that’s perfect for any kitchen skill level. It’s the ideal go-to for a quick snack or greeting surprise guests.
What’s great about this dip is how versatile it is. It’s more than just a dip; it’s awesome in tacos, burritos, or even as a cheesy topping for potatoes. This dip fits in just about anywhere, making it a real crowd-pleaser.
And let’s talk taste – it’s amazing. The creamy Velveeta, spicy Rotel tomatoes, and hearty beef come together for a perfect mix of creamy, tangy, and savory. It’s this killer flavor combo that makes Rotel Dip a hit at any gathering.
Rotel Dip Ingredients
- Ground beef – Cooked and crumbled ground beef adds a savory depth to the dip, making it more substantial and satisfying.
- Rotel tomatoes – These are canned diced tomatoes with green chilies. They add a tangy and slightly spicy kick to the dip, balancing the creaminess of the cheese.
- Velveeta cheese – This provides a smooth, creamy base for the dip. Velveeta melts beautifully, creating a rich and velvety texture.
- Salt and pepper to taste (OPTIONAL)
Rotel Cheese Dip Substitutions
- Meat: Sometimes, I make this recipe with ground chicken or ground turkey instead of ground beef. I have also made this into a Rotel sausage dip using ground hot or spicy sausage.
- Canned Rotel Tomatoes: If you don’t have a can of Rotel, you can substitute a jar of salsa. You won’t get the same flavor, but it will be close!
- Spice: I suggest adding more green chiles if you like a little heat in your dip!
- Cheese: You can add an 8-ounce block of cream cheese to make it extra creamy. You can use a Mexican blend or cheddar cheese if you don’t want to use Velveeta cheese.
How to Make Rotel Dip
Rotel Dip couldn’t be easier to make!
- In a large pot, brown the meat on medium heat and drain.
- Add Rotel tomatoes and cheese to the pot. (Note, do not drain the canned Rotel)
- Stir until melted.
Rotel Dip Recipe with Cream Cheese
If you are not a fan of Velveeta cheese, feel free to swap it out for an 8-ounce bar of cream cheese (use the full-fat version). I would recommend also adding in 1/4 – 1/2 cup cheddar cheese as well.
How to store Velveeta and Rotel Dip
- In Fridge: Cover and store in your fridge for 3-4 days in an airtight container.
- In Freezer: Store in an airtight container for up to three months.
More Easy Dip Recipes
More Easy Dips
- Million Dollar Dip
- Chip Dip
- Million Dollar Dip
- Chili Cheese Dip {2 Ingredients!}
- Loaded Tater Tot Cups
Rotel Dip
Video
Ingredients
- 1 pound ground beef
- 1 10-ounce can Rotel tomatoes 10 oz
- 1 16-ounce box Velveeta cheese 16 oz
Instructions
- Place the ground beef in a large pot on the stove over medium heat. Brown the beef until no longer pink.1 pound ground beef
- Cut the Velveeta into chunks (this will help it melt faster)1 16-ounce box Velveeta cheese
- Add the whole can of Rotel tomatoes and stir in the Velveeta cheese. Stir frequently until the cheese is completely melted.1 10-ounce can Rotel tomatoes
- Transfer to a serving bowl and serve warm along with your favorite dipping foods!
Jenn’s Notes
Nutrition Info
Make your next party a success with this awesome Rotel dip recipe!
I use a lb of hot sausage instead of hamburger. so good
I use sausage instead of hb It’s great
We have made this for over 30 years but we also add a can of Hormel Chili (no beans version). Perfect for the crockpot.
When browning the meat is it safe to assume you drained the grease before putting in the other ingredients?
It’s awesome good with chili with beans
I use this recipe all the time. I would use taco meat instead. It’s even BETTER!!!
Has anyone made and served this in crockpot?
I am make this in my crockpot all the time. This is my โgo toโ for parties, and potlucks. Truth be told, I donโt think I have made this on my stove top more than once in all the years Iโve been making this. ๐
Any reason I couldnโt use a jar of salsa in place of the Rotel?
You can definitely use salsa instead of the Rotel, but I wouldnโt recommend it as it changes the taste of this dip. I am a huge lover of the flavor of Rotel, and I favor that over the flavor of salsa. Personal preference. ๐
This recipe is exactly how I learned to make it and made it this way for many yrs. Iโve taken it to many events over the yrs & always bring home an empty container. Overtime, I have played around with the recipe as my husband and I like some heat to it. I use 1 can of Rotel in โoriginal/mildโ and 1 can of โhotโ. We also like it with sausage better than hamburger. The 2 cans Rotel vs 1 can also fixes the problem of the dip being too thick from the cheese. My friend uses 1 can Rotel and 1 can cream of mushroom soup & we like that for a little change. The original recipe as youโve stated it is the best dip for something quick, easy & very tasty & provides a great base to get creative. Thanks for posting- think I will make a batch for the Auburn game today! WAR EAGLE, GO TIGERS!
I used to make this all the time. So, so good. Also a quick and easy go to! I started to chang it up and replaced the hamburger with maple flavored sausage, added half a block of cream cheese and one can of chili beans. So many ways to change it up a bit if you want!