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This easy Rotel Dip recipe is the creamy, cheesy favorite that turns game day, holiday parties, or last minute get togethers into instant hits. Made with just ground beef, Velveeta, and a can of Rotel tomatoes, it comes together in minutes and is gone in seconds!
Why You’ll Love This Rotel Dip
- Only 3 ingredients – Ground beef, Rotel, and Velveeta keep it simple and budget-friendly.
- Quick prep – Ready to serve in about 20 minutes.
- Perfect for parties – Crowd-pleasing for potlucks, tailgates, or casual get-togethers.
- Versatile – Serve it as an appetizer, spoon it over nachos, pile it inside baked potatoes or tuck it into tacos.
- Family favorite – Creamy, tangy, spicy, and hearty all in one delicious cheesy dip.
Ingredients Notes
- Ground beef – Swap with ground chicken, turkey, or spicy sausage.
- Rotel tomatoes – Substitute with chunky salsa or canned diced tomatoes with green chiles.
- Velveeta cheese – Replace with cream cheese and shredded cheddar cheese or a Mexican blend.
- Optional add-ins – Stir in green chilies, jalapeños, or taco seasoning for extra flavor. For a fresh burst, add chopped cilantro or sliced green onions just before serving.
See the recipe card for full information on ingredients and quantities.
How to Make Rotel Dip
Stovetop instructions
- Cook the beef: Brown the beef in a large pot over medium heat. Drain excess grease.
- Add ingredients: Cut Velveeta into cubes and add to the pan along with the entire can of Rotel (do not drain).
- Melt and stir: Cook on medium-low, stirring frequently, until the mixture is smooth and creamy.
- Serve: Transfer the Velveeta Rotel dip to a bowl and serve warm with tortilla chips, pretzels, or fresh veggies.
Crockpot Rotel Dip Instructions
- Brown the beef: Cook ground beef in a large skillet over medium heat and drain the grease.
- Add to crock pot: Combine the cooked beef, Velveeta cubes, and undrained Rotel in a slow cooker.
- Cook: Cover and cook on low for 1 to 2 hours, stirring occasionally, until the mixture is smooth and creamy.
- Serve: Switch to “warm” to keep the rotel cheese dip hot and gooey while serving.
Tip: Spray the crockpot with nonstick spray for easy cleanup.
How to Store and Reheat Rotel Dip
- Store: Let cool, then store in the refrigerator in an airtight container for up to 3–4 days
- Reheat: Warm on the stove or microwave in 30-second intervals. Stir in a splash of milk if needed to restore creaminess
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating
More Party-Perfect Recipes
- State Fair Lemonade
- Crab Pasta Salad
- Giant Party Sub
- The Best Dessert Dips
- Crockpot Chicken Enchilada Casserole
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
Serves — 8
Rotel Dip is a creamy, cheesy party favorite made with just 3 ingredients: ground beef, Velveeta, and Rotel tomatoes. Quick to make and always a crowd-pleaser!
Cook Time 20 minutes
Total Time 20 minutes
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
To store Rotel Dip, first let it cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well for up to 3-4 days. When reheating, you may need to add a splash of milk to maintain its creamy consistency.
Nutrition Info
Calories: 78kcal | Carbohydrates: 1g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 39mg | Potassium: 196mg | Sugar: 1g | Calcium: 5mg | Iron: 1mg
I can’t wait to make this, it sounds so good 👍
I like it a little spicey!!!!
I have made this for years! I have always used two cans of rotel, because I love the taste of it and it make the dip a little thinner too. There are so many different ways to make this, I’ve used a can of chili no beans that’s the best way to eat it in the fall. My next door neighbor smashes up a can of tamales and adds it to hers along with the rotel and uses corn chips for dipping and it’s very good too
Would have given 0 if I could. Velveeta is gross! No taste and not enough heat.
I like this recipe. It was very easy to follow. It was my first time making Rotel dip & I was impressed with how easy it was to make! I used ground turkey instead of beef. I used shredded mild cheddar rather Velveeta. I think next time I will try Velveeta it sharp cheddar to see the difference in taste.
You don’t mention draining the ground beef after browning. Is that not necessary?
I have made this for years. and I always drain the meat.
combine Velveta with charp cheddar for a better flavor, and I upped the spice with Italian sausage.
Everything looks great!
Instead of hamburger meat we use a can of hotdogs chili..! It gives it a whole different taste without the heat…!
my parents made this dip every new years eve when I was growing up and I continue too! so, yes, I have tried this dip and I love it!!