Cheesy Rotel Dip
This cheesy Rotel dip is creamy and a little spicy, made with melted Velveeta and a can of Rotel tomatoes stirred into browned ground beef. It’s the hot dip people request for tailgates and Super Bowl parties, and it uses ingredients you probably already have in the fridge. It’s ready in 15 minutes and serves 8.
This is the hot dip everybody asks me to make. Not the buffalo chicken dip. (Sorry, buffalo chicken dip.) This one.
And I’m not mad about it, because this Rotel cheese dip is three ingredients and I usually have all three in my fridge anyway. No grocery run. No fuss. Brown the meat and stir in the cheese and Rotel. It’s done before anybody asks if it’s ready. (They’ll ask anyway.)
I use Velveeta because it melts smoother. Scoop it up with tortilla chips or my spicy firecracker crackers. Or just a spoon. I won’t judge.
My Favorite Skillet Dips
- The Best Skillet Dip Recipes – hot, bubbly dips baked right in the pan
- Frito Pie Dip – walking taco in dip form
- Cheeseburger Dip – ground beef with pickles and special sauce
- Bob Armstrong Dip – loaded queso with all the toppings
- Cheesy Pizza Dip – pepperoni with melted mozzarella
If you’ve got a block of cream cheese to use up, there are 50+ more ideas in my Cream Cheese Dips collection.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Velveeta – Don’t skip it. It’s what makes this dip so creamy. One 16 ounce block per can of Rotel (more on that below).
Ground Beef – Ground turkey or sausage works too. See Variations.
Rotel – If you don’t have a can of Rotel, use a can of diced tomatoes and a small can of chopped green chiles.
How Much Velveeta for a Can of Rotel
One 16 ounce block of Velveeta for every 10 ounce can of Rotel. That’s the whole ratio, plus 1 pound of ground beef. It gives you a dip that’s thick enough to stay on a chip but still pours off the spoon.
For a thicker dip, drain the Rotel first.
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How To Make This Rotel Dip Recipe
- Brown the ground beef in a large skillet over medium-high heat until it’s no longer pink. Drain.
- Turn the heat down to medium. Add the can of Rotel and the cubed Velveeta.
- Stir until the cheese is fully melted and everything’s combined. Serve warm with chips.
How to Make Rotel Dip in a Crock Pot
- Brown the ground beef or sausage as you would in a skillet.
- Drain the excess fat.
- Transfer the meat to a crock pot and add the Rotel and Velveeta cheese. Stir to combine.
- Turn on low heat and allow to cook for about 30 minutes stirring often until totally melted and combined.
- Keep on warm setting while serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Leftovers keep for 2 days in the fridge. To reheat, warm it in a saucepan over low heat until it’s melted again, then move it back into the crock pot to keep warm.
Variations
Sausage Rotel Dip – Swap the ground beef for ground pork sausage, or go half beef and half sausage. Hot sausage makes it nice and spicy.
Ground Turkey Rotel Dip – Use ground turkey in place of the beef. Same method.
Add Onions – Cook some chopped onion with the meat before you add the cheese and Rotel.
Spice It Up – Add taco or Southwest seasoning while the meat cooks, or stir in finely diced jalapeño and garlic.
Top It – Fresh pico de gallo.
Frequently Asked Questions
Ground beef, Velveeta and a can of Rotel. That’s it. I use 1 pound of ground beef, a 16 ounce block of Velveeta and one 10 ounce can of Rotel.
Brown the ground beef over medium-high heat and drain it. Then turn the heat down to medium, add the Rotel and cubed Velveeta, and stir until the cheese is completely melted. You can also do it in the crock pot (see above).
Velveeta. It melts smoother, and that’s what makes this dip so creamy. If processed cheese isn’t your thing, use a block of cream cheese and 1 cup of shredded cheddar instead.
Start with the same three ingredients, ground beef, Velveeta and Rotel. For more Mexican flavor, add taco or Southwest seasoning while the meat cooks and top it with fresh pico de gallo. Diced jalapeño works too.
Recipe Tips & Tricks
- Make it in an oven safe skillet. It holds the heat longer and keeps the dip from hardening.
- For a thicker dip, drain the Rotel before adding it.
- If you don’t have Rotel on hand, use salsa or pico de gallo.
- If processed cheese isn’t your thing, use a block of cream cheese and 1 cup of shredded cheddar instead.
- To help the cheese melt into the Rotel, add a tablespoon or two of butter.
- Serve it warm in the skillet, or move it to a crock pot and keep it on warm.
- Make it along with my 7 layer taco dip, nachos supreme and refried bean dip for a full game day spread.
More Ways to Use a Can of Rotel
- Shrimp Rotel Dip – the seafood version, with shrimp and Velveeta in the slow cooker
- Rotel Pasta – penne and spicy Italian sausage in a creamy Rotel sauce
- Rotel Chili – ground beef and beans simmered with Rotel in about 30 minutes
This Rotel cheese dip is melty cheese, green chiles, ground beef and tomatoes all in one skillet. Make it on the stove or in the slow cooker and serve it with your favorite tortilla chips or scoops while you watch the big game. (Sorry again, buffalo chicken dip.)
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Rotel Dip
Equipment
- Enamel Cast Iron Skillet (Set of 3)
Ingredients
- 1 pound ground beef
- 16 ounces Velveeta
- 10 ounces Rotel
Instructions
- Brown ground beef in a skillet over medium high heat until no longer pink. Drain if needed.
- Turn the heat down to medium. Add in Rotel and Velveeta cubes.
- Stir to combine. Roughly 5 minutes.
- Keep stirring until the cheese is fully melted.
- Serve warm. Enjoy!
Notes
- Try cooking some onions with the ground beef before adding the rest of the ingredients.
- Use ground sausage or ground turkey or a mixture of ground beef and sausage.
- Add some Taco or Southwest Seasoning while cooking the meat.
- Top with fresh Pico de Gallo.
- Add in finely diced jalapeño and/or garlic.
- If you don’t have Rotel at home, substitute a can of diced tomatoes and a small can of green chiles.
Nutrition
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This Creamy Rotel Dip looks absolutely delicious! I can’t wait to try it at my next gathering. The idea of serving it as part of a tapas spread is brilliant—perfect for sharing with friends! Thanks for the inspiration!
Im preparing as I speak the rotel dip and my son’s are hovering around the crock pot like little kids asking” Is it almost done? “Lol and there in their 30s a mother’s cooking always bring the kid in them !
Mine do the same thing LOL
Made this for a party last weekend and it was a huge hit. Definitely going to make it again!
Been wanting to know the recipe
Such a delicious recipe!
Such a classic! Every time I make this dip it’s DEVOURED in no time!
Loved it will make it again