Description
This classic Rotel Dip is a creamy, cheesy delight made with ground beef, Velveeta cheese, and Rotel tomatoes. Perfect for parties or game days, this dip combines spicy, savory flavors with a smooth texture that's best enjoyed warm with tortilla chips or fresh veggies.
Ingredients
Scale
Meat
- 1 pound ground beef
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- Salt and black pepper to taste
Cheese and Tomato
- 16 ounces Velveeta cheese, sliced into cubes
- 1 (10-ounce) can Rotel tomatoes (mild, medium, or hot)
Instructions
- Cook the Meat: Add the ground beef to a large skillet set over medium-high heat. Use a meat masher or potato masher to break apart the meat into smaller pieces, cooking it until browned and fully cooked through.
- Drain and Season: Drain excess grease from the cooked beef. Season with garlic powder, onion powder, salt, and black pepper if desired, stirring to combine.
- Add Cheese and Tomatoes: Chop the Velveeta cheese into small cubes, then add the cheese and the entire can of Rotel (including the liquid) directly to the skillet with the cooked beef.
- Melt and Combine: Stir everything thoroughly over medium heat until the Velveeta is completely melted and the ingredients are fully combined into a smooth, creamy dip.
- Serve and Enjoy: Serve the warm dip immediately with tortilla chips or fresh vegetables such as carrots and broccoli.
Notes
- Do not drain the Rotel tomatoes; the liquid helps achieve the perfect dipping consistency.
- Choose your preferred spice level — Rotel comes in mild, original, and hot varieties.
- This dip can be prepared up to 2 days in advance. Reheat gently on the stovetop or in a slow cooker.
- If the dip is too thick, add a splash of milk or cream to thin it out; if too thin, simmer a few extra minutes to thicken.
- Keep the dip warm by transferring it to a crockpot set on WARM to avoid hardening during serving.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- For slow cooker preparation: Brown the ground beef on the stovetop, then transfer beef, Velveeta, and Rotel to the crockpot. Cook on high for 1-2 hours or low for 3 hours; keep warm while serving.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg
