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

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This Rotel Dip is a creamy, cheesy, and flavorful crowd-pleaser made with just three ingredients: Velveeta, Rotel tomatoes with green chiles, and ground beef. It’s ready in about 20 minutes and always disappears fast at any gathering.

Why I’ll Love This Recipe

I love how incredibly easy this dip is to make with just a few ingredients. It’s rich, creamy, and packs the perfect amount of heat. Whether I’m hosting game day or just snacking on the weekend, this dip is a reliable favorite. I also enjoy how versatile it is—I can switch up the meat, spice level, or even toss it in the slow cooker to keep it warm during a party.

Ingredients

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

16 ounces Velveeta
1 (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 the meat cooks, I cut the Velveeta into cubes.
Once the beef is done, I add the cubed Velveeta and the entire can of Rotel (including the liquid) to the skillet.
I stir everything together over medium-low heat until the cheese is fully melted and the dip is smooth and creamy.
Once it’s hot and bubbling, I transfer it to a serving bowl or a slow cooker to keep it warm.

Servings and timing

Servings: About 12
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I like swapping the ground beef for spicy sausage to give the dip a little extra kick.
Sometimes I mix in a few spoonfuls of cream cheese for added creaminess.
If I want it spicier, I choose the hot version of Rotel or add diced jalapeños.
For a milder version, I go with mild Rotel and ground turkey.
I’ve also made it in the slow cooker by adding all ingredients and heating on low until melted, stirring occasionally.

Storage/Reheating

I store leftover dip in an airtight container in the fridge for up to 3–4 days.
To reheat, I microwave it in 30-second intervals, stirring in between, until hot and smooth.
If it thickens too much, I add a splash of milk to loosen it up.
I can also freeze the dip for up to 1–2 months. I thaw it in the fridge overnight before reheating.

FAQs

1. Can I make this dip without meat?

Yes, I sometimes skip the meat entirely and just use Velveeta and Rotel for a quick vegetarian version.

2. Can I use shredded cheese instead of Velveeta?

I’ve tried it, but shredded cheese doesn’t melt as smoothly. Velveeta gives the creamiest texture.

3. How do I keep it warm for a party?

I pour the dip into a small slow cooker and keep it on the “warm” setting. Stirring occasionally helps keep the texture smooth.

4. What should I serve with Rotel Dip?

I like serving it with tortilla chips, but pretzels, crackers, and veggie sticks like celery and carrots work great too.

5. Can I double the recipe for a bigger group?

Absolutely. I just double all the ingredients and cook in a larger skillet or use a slow cooker for easy serving.

Conclusion

Rotel Dip is one of those go-to recipes I keep in my back pocket. It’s quick, comforting, and always gets rave reviews. Whether I serve it at a party or whip it up for a movie night, I know this dip will hit the spot every time.

Rotel Dip

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

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Description

A classic, three-ingredient Rotel Dip made with Velveeta, Rotel tomatoes with green chiles, and ground beef. This quick and creamy dip is perfect for parties, game days, or any casual gathering.

Ingredients

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

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Instructions

Brown the ground beef in a skillet until cooked through.
Cube the Velveeta while the beef cooks.
Stir in the cubed Velveeta and the entire can of Rotel (including juices) with the cooked beef.
Cook and stir regularly until the cheese melts and the dip becomes smooth and creamy.
Serve immediately or transfer to a slow cooker to keep warm.