Rotel Dip
This post may contain affiliate links.
You only need 4 ingredients and 15 minutes to make this delicious, easy Rotel Dip recipe! Just grab a can of Rotel, a box of Velveeta, ground beef, and taco seasoning, and you’re good to go. You can make the dip and serve it immediately, or transfer it to a Crock Pot to stay warm for the perfect party cheese dip!
I’ll never forget the first time I had to explain to a friend what Rotel was after moving to California. Growing up in Oklahoma, we always had Rotel in our pantry at home. We made classic Tex-Mex queso dip, a combination of Velveeta and Rotel, at least twice a week when I was a kid.
For special occasions, like holiday parties we made this Rotel dip with ground beef and taco seasoning. It’s a simple, classic Midwest party appetizer, and there’s no reason to mess with the 4 ingredient perfection of this recipe!
I’ve lived in California for over 20 years now and continue to make this recipe over and over again. Some friends are familiar with Rotel Dip, and others I’ve introduced them to it for the first time. But the common consensus is, everyone loves it!
Ingredients
- Ground beef – I’ve also made this recipe with Jimmy Dean sausage and chorizo. But if you want to make the classic recipe, simply use a pound of ground beef.
- Taco seasoning – I always use my homemade seasoning mix (linked to the left) for any recipe that calls for taco seasoning. You can make this spice mix at home in just 5 minutes and store it in the pantry for up to 6 months, or you can purchase a package of pre-made seasoning at the grocery store.
- Velveeta cheese – nicknamed “liquid gold” this cheese product melts perfectly into the dip. You can find it at almost all major grocery stores and big box retailers. It’s sold at room temperature, so you’ll usually find it on an aisle in the middle of the grocery store. I tend to find it on an end cap.
- Rotel – the namesake of this recipe, a combination of diced tomatoes and green chiles in a can. You do not want to drain the can, as the liquid will add to the flavor and consistency of the dip.
Instructions
- Cook the ground beef. Place a large skillet, or dutch oven, on the stovetop over medium-high heat. Add ground beef, crumble and cook until no longer pink, about 5-7 minutes. Drain any grease from the skillet, then place the cooked ground beef in the skillet back on the stove over medium heat.
- Make the rotel cheese dip. Add taco seasoning, the entire can of Rotel tomatoes, and cubes of Velveeta to the skillet and stir consistently until the Velveeta melts and the dip is smooth and creamy.
You can transfer the dip to a bowl and serve it immediately with fresh cilantro to garnish, if you’d like. You can also transfer it to a Crock Pot slow cooker set to warm for up to 6 hours. This is perfect if you’re serving the dip at a party!
Either way, serve tortilla chips or corn chips on the side for dipping up this delicious cheese dip.
Recipe notes
- This recipe makes approximately 5 cups of dip. To double this recipe, hit the 2X button next to the word “scale” in the recipe card below. This will automatically update all of the ingredients in the recipe card to the new serving amount.
- This recipe is naturally gluten free when made with my homemade taco seasoning (or a packet of gluten-free taco seasoning) and served with gluten free crackers, tortilla chips, carrots, celery, or bell peppers for dipping.
- You can make this recipe without meat. It can be made with just the Velveeta and Rotel, or you can add the taco seasoning for even more flavor. If you’d like to replace the ground beef with a vegetarian substitute, I recommend using soy chorizo.
- To make this Rotel dip spicy, use hot Rotel that’s made with habaneros instead of green chilies.
- If you’d like to make this recipe without Velveeta, you can use 8 ounces of cubed cream cheese and 8 ounces of shredded cheddar cheese instead of Velveeta.
Storage and reheating
Store leftover rotel dip in an airtight container in the refrigerator for up to 6 days. Reheat the dip on the stove, in a Crock Pot, or in the microwave.
If you’re only reheating a small amount, I recommend reheating it in a small bowl in the microwave for 90 seconds. If you’re reheating more, you can add it to a small pot on the stove top over medium heat. Stir consistently until the dip is hot.
If you’re reheating a lot of the dip for a party, transfer it from the fridge to a Crock Pot set to low for 30 minutes. After 30 minutes, switch the Crock Pot temperature to warm. This is a great make-ahead method for a party!
I do not recommend storing this recipe in the freezer, as Velvetta is not meant to be frozen. The quality and consistency of the dip will not be the same after it’s frozen.
More dip recipes
Serve a combination of dips, chips and veggies at your next party with these delicious, easy dip recipes!
Rotel Dip
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning, click link for my homemade recipe
- 16 ounces Velveeta, cubed
- 10 ounces rotel
Instructions
- Place a large skillet on the stove over medium-high heat.
- Add the ground beef, crumble and cook until no longer pink. Drain any grease from the skillet.
- Place the skillet with the cooked ground beef back on the stove over medium heat.
- Add the taco seasoning, cubed Velveeta and entire can of rotel.
- Stir constantly until the cheese is melted and the dip is smooth and creamy.
- You can transfer the dip to a bowl and serve it immediately, or transfer it to a Crock Pot slow cooker set to warm for up to 6 hours.
- Serve with tortilla chips or corn chips on the side for dipping
Notes
- This recipe is naturally gluten free when made with my homemade taco seasoning (or a packet of gluten-free taco seasoning) and served with gluten free crackers, tortilla chips, carrots, celery, or bell peppers for dipping.
- You can make this recipe without meat. It can be made with just the Velveeta and Rotel, or you can add the taco seasoning for even more flavor. If you’d like to replace the ground beef with a vegetarian substitute, I recommend using soy chorizo.
- To make this Rotel dip spicy, use hot Rotel that’s made with habaneros instead of green chilies.
- Store leftover rotel dip in an airtight container in the refrigerator for up to 6 days. Reheat the dip on the stove, in a Crock Pot, or in the microwave.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
