This quick and easy homemade Rotel dip is loaded with cheesy goodness, ground beef and spices. Best of all, with only three ingredients, it’s ready to eat in minutes.
Feeding a crowd? My family also loves this bacon cheddar cream cheese dip, cold crab dip and buffalo chicken dip.
Rotel Dip:
Rotel dip is an easy dip recipe made with meat, cheese, and Rotel Tomatoes, which are petite, diced tomatoes with green chilis and spices. (It’s almost like salsa.)
This Rotel dip recipe never lets us down. It’s always a crowd pleaser– it has the perfect amount of spicy heat in each bite. You can dip just about anything into it. I usually serve it alongside tortilla chips, bagel chips, crackers, or veggies.
Rotel Dip Ingredients:
You Will Need:
- 16 ounces of Velveeta
- 10 ounce can of Rotel
- 1 pound of hamburger
Substitutions:
MEAT: If you substitute spicy sausage for the ground beef, it takes the heat up another level.
CHEESE: Switch the Velveeta for two 8-oz bricks of cream cheese — the result will be extra creamy.
How to Make Rotel Dip:
The ultimate appetizer, Rotel Dip couldn’t get any easier to make:
- Start by browning your hamburger in a skillet until cooked through.
- As it’s cooking, cube the Velveeta cheese.
- Once the meat is thoroughly cooked, stir in the cubes of Velveeta cheese and the Rotel.
- Stir regularly as it melts and then it’s ready to serve.
How to Store Rotel Dip:
IN THE FREEZER: You can freeze rotel dip for up to 3 months, just make it’s stored inside a freezer safe container. When you’re ready to eat, just pop it into the fridge to thaw, then heat through before serving.
More Recipes to You’ll Love:
- COLD DIPS: Shrimp Dip | Seven Layer Dip
- HOT DIPS: Spinach Dip | Beer Cheese Dip
- APPETIZERS: Little Smokies | IP Wings | Hanky Panky
- TEX-MEX: Salsa
Rotel Dip
Ingredients
- 16 ounces Velveeta
- 10 ounce can Rotel
- 1 pound hamburger
Instructions
- Brown hamburger in a skillet until cooked
- Add cubes of Velveeta cheese and the can of Rotel
- Stir thoroughly until melted
- Serve with chips, crackers, or veggies
I’ve made this for decades, but it seems like they’ve changed the Velveeta and it’s not the same texture. I’ll try adding cream cheese – thanks for the suggestion!
Can I make this in the crockpot?
Yes, I’m sure you could! I’ve kept it warm in mine 🙂
You can totally make this in the crock pot, we do it all the time! Brown your meat, throw in the cubed velveeta and rotel, set to high for a hour, then turn to low or warm(keep an eye on it). I usually add a quarter cup of half and half to thin it out just a little, it’ll reduce some if you’re holding it the crock pot for a while. Hope this helps.
I make this a lot! Especially when I have a short amount of time! It’s quick and easy and ALWAYS a hit! Only problem is there’s never any left over🥰
A little bit of garlic powder really bring out the flavor!
I really wanted to see your cold crab dip besides the Velvetta/Rotel.
Thanks. I love to email these recipes to myself and then print them. Nice and neat instead of the scribble copying. 😊
Hi, Nedra – you can actually scroll to the bottom of the post, there is a printable recipe card on each one 🙂 Enjoy!
We usually add 2 cups of cooked rice to this, it makes a very filling meal!
I add taco seasoning for a more flavor and I always come home with an empty crockpot.
Just curious, do you drain the Rotel juice before adding it to meat & cheese?
Nope, I pour the whole thing in! Enjoy 🙂