I still remember the first time I made Rotel Dip. It wasn’t for a holiday or game day. It was 9:47 PM on a random Thursday, and my friends were starving after helping me move apartments. I had almost nothing in the fridge—except ground beef, a sad block of Velveeta, and a dusty can of Rotel. I threw it together in a pot without even measuring. What happened next? Silence. Just chip after chip diving into that cheesy, spicy, melty perfection.
Rotel Dip has been my go-to ever since. Whether you’re planning a full-blown party or just need a no-fuss comfort snack, this recipe delivers. It’s fast. It’s cheap. And it disappears in minutes. There’s no fancy garnish or complicated prep here. Just real, bold flavor that makes you the hero of the snack table.
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Why You’ll Love This Recipe
- Only 3 Ingredients: No shopping list nightmares. You probably already have everything in your kitchen: ground beef, Velveeta, and a can of Rotel.
- Ready in 20 Minutes: From stove to table in less time than it takes to find a parking spot on game day.
- Melty, Cheesy Goodness: Velveeta melts like a dream, giving you that ultra-smooth, craveable texture that clings perfectly to chips.
- Totally Flexible: Toss in spicy sausage, chopped jalapeños, or even black beans. It plays well with whatever you’ve got.
Ingredients You'll Need
- 1 Pound Ground Beef – Go with lean or regular. You can also swap it for spicy sausage, ground turkey, or even meatless crumbles if you're keeping it vegetarian.
- 1 can Rotel Tomatoes (10 ounces) – Do not drain it. The juice adds just the right amount of tang and heat. You can also use diced tomatoes with green chiles or a chunky salsa in a pinch.
- 1 Block Velveeta Cheese (16 ounces) – Cut into cubes for faster melting. If you don’t have Velveeta, a combo of cream cheese and shredded cheddar will still give you a rich, creamy finish.
Optional Add-Ins
- Chopped jalapeños for extra kick
- Taco seasoning for Tex-Mex flair
- Green onions or cilantro for a fresh pop
- Black beans or corn to bulk it up
How to Make Rotel Dip
This dip comes together fast. Whether you’re using the stovetop or a slow cooker, it’s mostly about melting and stirring. No special skills required.
Stovetop Method
Step 1: Brown the beef
Place the ground beef in a large skillet or saucepan over medium heat. Cook until fully browned, breaking it up with a spoon as it cooks. Drain any extra grease.
Step 2: Add the cheese and tomatoes
Cut the Velveeta into cubes and toss it into the pan with the undrained can of Rotel. Stir to combine.
Step 3: Melt and stir
Keep the heat on low and stir frequently until the cheese is completely melted and everything is smooth and creamy. Don’t rush this part—low and slow gives you the best texture.
Step 4: Serve it hot
Pour it into a serving bowl and grab the chips while it’s still warm and gooey. Or keep it warm in a small crockpot on the “low” or “warm” setting.
Slow Cooker Method
- Brown the beef in a skillet first and drain the grease.
- Add the cooked beef, cubed Velveeta, and Rotel (undrained) into a crockpot.
- Cook on low for 1 to 2 hours, stirring every so often until smooth.
- This method is great for parties because you can keep it hot without babysitting it
Pro Tips from My Kitchen
✓ Cube the cheese first – Cutting Velveeta into smaller chunks makes it melt faster and more evenly. If you toss the whole block in, you'll end up with frustrating cold spots.
✓ Don’t drain the Rotel – The liquid is key. It brings all the flavor and keeps the dip smooth. If you drain it, your dip will be too thick and miss that signature tang.
✓ Keep the heat low – Whether you’re using a pan or slow cooker, don’t crank the heat. High heat can scorch the cheese or make it gritty.
✓ Make it your own – Sometimes I add a pinch of cumin or smoked paprika for extra depth. Or a handful of shredded cheddar for that pull-apart texture.
✓ Leftovers = gold – Use extra dip inside quesadillas, spooned over fries, or mixed into scrambled eggs the next morning. Trust me, it works.
✓ Serve with more than chips – Try pretzels, mini bell peppers, or even waffle fries. One time, I served it in a hollowed-out bread bowl and it vanished in 15 minutes.
Frequently Asked Questions about Rotel Dip
Rotel is a brand of canned diced tomatoes mixed with green chilies. It adds just the right amount of heat and acidity to balance all that creamy cheese. It’s the key flavor booster in this dip.
Yes, you can. Cream cheese mixed with shredded cheddar or a Mexican blend works well. It won’t be quite as smooth, but it’s still rich and delicious.
A small slow cooker or mini crockpot set on “warm” works perfectly. Just give it a stir every now and then to keep everything smooth.
Absolutely. Make it the day before and store it in the fridge. Reheat slowly on the stove or in the microwave, stirring in a splash of milk to loosen it up if needed.
You can, but texture might change slightly after thawing. If you freeze it, let it cool completely, store it in an airtight container, and thaw in the fridge overnight before reheating.
Rotel Dip Recipe
Ingredients
- 1 pound ground beef Can substitute with spicy sausage, ground turkey, or meatless crumbles
- 10 oz Rotel tomatoes Do not drain. Can substitute with diced tomatoes and green chiles or chunky salsa
- 16 oz Velveeta cheese Cut into cubes for faster melting. Can substitute with cream cheese and shredded cheddar
Optional Add-Ins
- Chopped jalapeños For extra kick
- Taco seasoning For Tex-Mex flair
- Green onions or cilantro For a fresh pop
- Black beans or corn To bulk it up
Instructions
- Stovetop Method:Step 1: Brown the beefPlace the ground beef in a large skillet or saucepan over medium heat. Cook until fully browned, breaking it up with a spoon as it cooks. Drain any extra grease.Step 2: Add the cheese and tomatoesCut the Velveeta into cubes and toss it into the pan with the undrained can of Rotel. Stir to combine.Step 3: Melt and stirKeep the heat on low and stir frequently until the cheese is completely melted and everything is smooth and creamy. Don’t rush this part—low and slow gives you the best texture.Step 4: Serve it hotPour it into a serving bowl and grab the chips while it’s still warm and gooey. Or keep it warm in a small crockpot on the “low” or “warm” setting.
- Slow Cooker Method:Step 1: Brown the beefBrown the ground beef in a skillet first and drain the grease.Step 2: Add to slow cookerAdd the cooked beef, cubed Velveeta, and Rotel (undrained) into a crockpot.Step 3: CookCook on low for 1 to 2 hours, stirring every so often until smooth.
Notes
- Cube the cheese first for faster melting.
- Don’t drain the Rotel—the juice is essential for flavor and texture.
- Keep heat low to avoid scorching.
- Customize with spices like cumin or paprika, or mix in extras like black beans or cheddar.
- Leftovers are perfect in quesadillas, over fries, or even in eggs.
- Serve with chips, pretzels, bell peppers, or waffle fries.
AJ Harper says
I need a Rotel dip refresher and yours was perfect! Ooey, gooey, melty delicious: just in time for the play off games!
Olivia Ross says
So happy to hear that! 🤍, Thank you so much!