Name: Rotel Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 16 ounces Velveeta, cubed; 10-ounce can Rotel (diced tomatoes with green chiles); 1 pound ground beef

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A creamy, cheesy, and mildly spicy crowd-pleaser, this Rotel Dip comes together easily in about 20 minutes with just three main ingredients—Velveeta, Rotel tomatoes, and ground beef. It’s perfect for parties, game days, or a simple snack at home.

Why You’ll Love This Recipe

I love how straightforward it is—I just brown ground beef, stir in cubed Velveeta cheese and a can of Rotel, and warm until everything melds into a smooth, cheesy dip. The blend of savory meat, creamy cheese, and a gentle kick from the tomatoes always hits the spot. It’s become a go-to for gatherings and family nights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces Velveeta, cubed
10-ounce can Rotel (diced tomatoes with green chiles)
1 pound ground beef

directions

I start by browning the ground beef in a skillet over medium heat until it's fully cooked.
While it cooks, I cube the Velveeta into roughly 1-inch pieces for even melting.
Once the beef is done, I add the Velveeta cubes and the entire can of Rotel (undrained) to the skillet.
I stir continuously for about 3–5 minutes, until the cheese is completely melted and the dip is smooth and creamy.
I remove it from heat and serve it warm with tortilla chips, crackers, or veggies.

Servings and timing

Servings: Makes about 12 appetizer-size servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Slow cooker version: I sometimes transfer the browned beef, Velveeta, and Rotel to a slow cooker and cook on low for 2–3 hours—your dip stays warm and ready for snacking.
Meat swap: I’ve swapped ground beef for spicy sausage to add more flavor and heat.
Extra creaminess: Mixing in cream cheese or adding a splash of milk makes the dip even more indulgently creamy.
Add-ins: I’ve stirred in a can of beans, extra green chiles, or even a bit of cream of mushroom soup for additional texture and depth.

storage/reheating

I let the dip cool slightly before transferring it to an airtight container. It keeps well in the fridge for 3–4 days. To reheat, I do one of the following:

Microwave: Heat in 30-second intervals, stirring in between each round.
Stovetop: Warm gently over low heat, stirring occasionally. If it thickens too much, I add a splash of milk to loosen it.

I avoid freezing this dip since it tends to separate and lose its smooth texture when thawed.

FAQs

What is Rotel?

Rotel is a canned mixture of diced tomatoes and green chiles in a mild seasoned juice. It adds flavor and just the right amount of spice to this dip.

Can I use fresh tomatoes instead of canned Rotel?

Yes—you can use fresh diced tomatoes and green chiles if desired, although the texture and consistency may vary slightly.

Do I need to drain the Rotel?

No. I keep the juices from the can in the skillet because they help create the creamy, smooth dip texture.

Can I prepare this ahead of time?

Definitely. I’ll sometimes brown the meat earlier in the day, refrigerate it, and then just reheat with the cheese and Rotel when I’m ready to serve.

How do I keep the dip from becoming too thick?

If it gets too thick while reheating, I simply stir in a little milk or cream to bring it back to a creamy consistency.

Conclusion

This Rotel Dip is a staple in my kitchen because it delivers big, comforting flavor with minimal effort. It’s incredibly versatile—whether adapted for the slow cooker, using different meats, or adding creamy elements, it always turns out delicious. It's perfect as a dip or even as a nacho topping, and it never lasts long once I bring it out!

Rotel Dip

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Author: Sue
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 appetizer-size servings
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

A creamy, cheesy, and spicy Rotel Dip made with Velveeta, Rotel tomatoes, and ground beef. Ready in just 20 minutes, this crowd-pleaser is perfect for parties, game days, or casual snacking.

Ingredients

16 ounces Velveeta, cubed
10-ounce can Rotel (diced tomatoes with green chiles)
1 pound ground beef

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Instructions

Brown the ground beef in a skillet until fully cooked.
Cube the Velveeta into 1-inch pieces for even melting.
Add the Velveeta cubes and the can of Rotel (undrained) to the skillet with the beef.
Stir continuously until the cheese is fully melted and the mixture is smooth and creamy, about 3–5 minutes.
Serve hot with tortilla chips, crackers, bagel chips, or raw veggies.

Notes

Use spicy sausage instead of beef for extra flavor and heat.
Add cream cheese or a splash of milk for more creaminess.
Mix in beans, green chiles, or cream of mushroom soup for added texture and depth.
Can be made in a slow cooker and kept warm for serving.
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat gently in the microwave or stovetop with a splash of milk if needed.
Do not freeze as the texture may change.