Rotel Dip

Name: Rotel Dip
Prep time: 20 min
Total time: 20 min
Yield: 16 serving(s)
Ingredients: 1 tbsp. olive oil; 1 lb. ground beef; 1 yellow onion, diced; 1 (2-pound) block processed cheese (such as Velveeta), cubed; 2 (10-ounce) cans diced tomatoes and green chiles (such as Rotel); 1/2 tsp. chipotle chile powder; Chopped fresh cilantro, for serving (optional)

Meet your new 20-minute party snack.

By Ree DrummondPublished: Jan 23, 2025

3 Ratings

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C.W. Newell

Yields:

16 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Are you ready for one of the quickest party dips of all time—as in 20-minutes-start-to-finish quick? This is Rotel dip. If you're not familiar with this game day food, it's essentially processed cheese melted down with canned diced tomatoes and green chiles (aka Rotel). It's similar to queso dip and cheese dips, but this version has cooked ground beef mixed in so it's even more irresistible. There's also diced onion along with chipotle chile powder, which gives it a slight smoky flavor and a little more kick.

I am 100% making this for the Super Bowl, and you should too! The best part is, you can keep it warm in your slow cooker for up to two hours after making it. Just give it stir every now and then, and be sure you have plenty of tortilla chips on hand!

Do you have to drain the diced tomatoes and green chiles?

Nope! Just dump everything in, juice and all. The extra liquid helps thin out the dip a little so it's smooth, melty, and extremely dip-able.

What can you use instead of ground beef in Rotel dip?

You can use a pound of ground sausage (spicy, if you like heat). Brown it as directed just like the beef, and drain off any extra fat before adding it to the cheese. You can also leave the meat out altogether.

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Ingredients

1 Tbsp.
olive oil
1 lb.
ground beef
1
yellow onion, diced
1
(2-pound) block processed cheese (such as Velveeta), cubed
2
(10-ounce) cans diced tomatoes and green chiles (such as Rotel)
1/2 tsp.
chipotle chile powder
Chopped fresh cilantro, for serving (optional)

Directions

1. Step 1In a large nonstick skillet, heat the oil over medium heat. Add the beef and onion and cook, breaking up the beef with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Once browned, drain off any excess fat.
2. Step 2Reduce the heat to low and add the processed cheese, tomatoes and green chiles, and chile powder. Cook, stirring constantly, until the cheese melts and the dip is smooth and combined, 2 to 3 minutes. Sprinkle with cilantro, if you like. Serve with tortilla chips.

Tip: Rotel dip can be made ahead of time and held in the slow cooker on warm for up to two hours.