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This Rotel dip recipe is my favorite appetizer to serve. It is a fast fix for a creamy, cheesy flavor when friends come over or game day rolls around. I love how easily the ground beef, Velveeta, and Rotel tomatoes melt together into a rich, savory dip that disappears almost as soon as I set it out.
This dip recipe has that irresistible, scoopable texture that keeps everyone hovering around the bowl. It’s rich, warm, and so velvety that everyone starts plotting their next scoop before they’ve even finished the first. It has a little kick that is just right. I always set it out with plenty of chips, because once it’s on the table, I know the dipping quickly turns competitive.
If you’re all about simple, scoopable snacks, my 7 Layer Dip or Millionaire Dip are two more crowd pleasers you’ll want on your menu.
I have been making this for a long time and we love it!! We make it as a dip but eat it as a main dish. Scoops tortilla chips work best! Oh so yummy.
Ingredients Notes
- Ground beef: Lean ground beef gives you the best texture, but you can swap in ground turkey, chicken, or even sausage if you want a different flavor profile.
- Rotel tomatoes: Do not drain. Any variety works, whether you like mild or hot. Diced tomatoes with green chiles are a good backup if Rotel isn’t available.
- Velveeta cheese: Velveeta melts into that signature smooth, creamy base. For a different take, you can make this Rotel dip with cream cheese and mix in shredded cheddar or a Mexican blend. Just keep in mind the dip will be thicker and not quite as silky as the classic version made with a box of Velveeta.
See the recipe card for full information on ingredients and quantities.
How to Make Rotel Dip
Step 1
Cook the beef: Place the ground beef in a large pot over medium heat and cook until browned. Drain any excess grease.
Step 2
Add the cheese and tomatoes: Stir in the Velveeta cheese and the entire can of Rotel tomatoes.
Step 3
Melt and combine: Cook over medium-low heat, stirring frequently, until the cheese is fully melted and the dip is smooth and creamy.
Step 4
Serve warm: Transfer to a serving bowl and enjoy immediately with chips, crackers, or your favorite dippers.
Make Ahead & Storage Instructions
- Make ahead: You can prepare this Rotel dip up to 2 days before serving. Just reheat it gently when ready to enjoy.
- Store: Let the dip cool completely, then keep it in an airtight container in the fridge for 3 to 4 days.
- Reheat: Warm on the stove over low heat, stirring often, or microwave in 30-second bursts, stirring in between to keep it smooth.
- Freeze: Place the dip in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating for best results.
More Easy Recipes to Try
- Cream Cheese Stuffed Celery
- Crab Pasta Salad
- Potsticker Noodle Bowls
- Baked Salami Appetizer
- Crack Chicken Chili
- Cheesy Taco Dip
- Mexican Street Corn Dip
- Million Dollar Dip
If you’ve tried this Rotel Dip Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Rotel Dip
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!
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 “go to” for parties, and potlucks. Truth be told, I don’t think I have made this on my stove top more than once in all the years I’ve been making this. 😃
Any reason I couldn’t use a jar of salsa in place of the Rotel?
You can definitely use salsa instead of the Rotel, but I wouldn’t 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. 🙂
This recipe is exactly how I learned to make it and made it this way for many yrs. I’ve 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 “original/mild” and 1 can of “hot”. 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 you’ve 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!