Cheesy Beef Rotel Dip

Cheesy Beef Rotel Dip is spicy, creamy, and the EASIEST dip you can make with only 5 ingredients in under 15 minutes!

If you’re searching for the perfect party dip, we have the right recipes for you with Seven Layer Bean DipBuffalo Chicken Dip and Black Bean Dip!

Cheesy Beef Rotel Dip
CHEESY BEEF ROTEL DIP

Cheesy Beef Rotel Dip is spicy, cheesy, creamy, and everything you could ever want in a party or game day dip. It’s also incredibly easy to make, all you need to do is brown the beef with seasoning, then melt everything together. It doesn’t get more simple then that!

Sometimes I’ll make this dip recipe with ground sausage or ground turkey instead of ground beef. I’ve also kicked up the spice with a dash of cayenne pepper, and topped with chopped cilantro for garnish. You can also serve this topped with some slices of jalapeno.

HOW TO KEEP ROTEL DIP FROM GETTING HARD?

Rotel Dip will start to get harder as it cools down. You can avoid this by serving it hot as soon as you can. I like to serve this in a small slow cooker on low or warm setting, to keep it warm the entire time.

HOW TO MAKE ROTEL DIP IN THE SLOW COOKER

  • In a skillet, brown ground beef and drain off the fat.
  • Add beef, seasoning, Velveeta, and Rotel to the slow cooker.
  • Turn on low for 2-3 hours, or until Velveeta is totally melted. Keep on warm setting while serving.

WHAT IS IN A CAN OF ROTEL?

Rotel is a brand of canned tomatoes with diced green chiles. You can get Rotel in spicy and mild, depending on how hot you like your dip, either would work in this recipe.

MORE DIP RECIPES

Cheesy Rotel Beef Dip

WHY IS MY ROTEL DIP SO THICK?

This dip can turn out too thick for a few reasons. First, make sure you used the right ratio of ingredients. Too much Velveeta or beef can change the consistency.

Also be sure to drain to tomatoes. If your dip is still too think, add a few tablespoons of cream to the recipe while it’s cooking.

WHAT TO SERVE WITH ROTEL DIP

  • Tortilla Chips
  • Pretzels
  • Cut up vegetables
  • Pieces of bread
  • Crackers

TIPS FOR MAKING ROTEL DIP

  • Substitute the Velveeta with equal parts cream cheese and shredded cheddar. I recommend buying a block of cheddar and shredding it yourself. This way there’s no added ingredients that might keep the cheddar from melting properly.
  • Add a packet of taco seasoning for a Tex-Mex flavor.
  • Make this spicier with a pinch of cayenne pepper or red pepper flakes.
  • If you want a golden brown top to your dip, transfer the pot to the oven and broil for 2-3 minuted right before serving. Only do this if you have an oven safe pot.
  • You can also just buy a can of diced tomatoes and a can of diced green chiles if you’d prefer. You can also substitute Slow Cooker Nacho Cheese Sauce for the Velveeta cheese in this recipe.

Easy Rotel Dip

Pin this recipe now to remember it later

Pin Recipe

Cheesy Beef Rotel Dip

Cheesy Beef Rotel Dip is spicy, creamy, and the EASIEST dip you can make with only 5 ingredients in under 15 minutes!
Yield 12 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dip
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef 85/15
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 16 ounces Velveeta cheese cubed
  • 10 ounces Ro-tel Tomatoes

Instructions

  • Add the ground beef, salt and pepper to a large pot and brown well before draining the fat.
  • Add the Ro-tel, stir and cook for 30 seconds before adding in the cheese and stirring until melted.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 184kcal | Carbohydrates: 5g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 820mg | Potassium: 276mg | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 2.2mg | Calcium: 231mg | Iron: 1mg
Keyword: rotel dip

cheesy rotel dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I was wondering what I could sub. out for the Rotel tomatoes? We have a few people in the family that has major heartburn and i’d like for everyone to be able to enjoy the dip

    1. You can substitute with canned diced tomatoes though you’ll lose a bit of the flavor. Hope this helps!

  2. My sister lives in Houston, when She.has made this for years. She uses sausage instead of ground beef.

  3. I make a dip similar to this. I add onion, chili powder, worcestershire, salt, pepper, hot sauce, and rice. I know the addition of rice sounds odd, but it adds a nice texture. Sometimes I’ll use half beef, half sausage. It’s hearty and great for dipping, folks love it!