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Rotel Dip

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Made with just three ingredients -- Velveeta, Rotel and Hamburger -- this Rotel dip has the perfect amount of spicy heat in each bite. 
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Table of Contents
  1. ROTEL DIP INGREDIENTS
  2. HOW TO MAKE THIS ROTEL DIP RECIPE
  3. How to Store Velveeta Rotel Dip
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE
  6. Even More Recipes You'll Love

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.

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Feeding a crowd? My family also loves this  bacon cheddar cream cheese dip, cold crab dip and buffalo chicken dip.

A close up of a plate of food, with Cheese and Velveeta

Rotel Dip

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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

A slice of cake on a plate, with Cheese and Ground beef

You Will Need:

  • 16 ounces of Velveeta
  • 10 ounce can of Rotel
  • 1 pound of hamburger

VELVEETA QUESO RECIPE SUBSTITUTIONS AND ADDITIONS

MEAT: If you substitute spicy sausage for the ground beef, it takes the heat up another level.

CHEESE: You can add an 8-ounce brick of cream cheese — the result will be extra creamy.

HOW TO MAKE THIS ROTEL DIP RECIPE

The ultimate appetizer, Rotel Dip couldn’t get any easier to make:

  1. Start by browning your hamburger in a skillet until cooked through.
  2. As it’s cooking, cube the Velveeta cheese.
  3. Once the meat is thoroughly cooked, stir in the cubes of Velveeta cheese and the Rotel.
  4. Stir regularly as it melts and then it’s ready to serve.

How to Store Velveeta 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.

A plate of food on a table, with Cheese and Beef

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Rotel Dip

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A pizza sitting on top of a plate of food

Rotel Cheese Dip

5 from 76 votes
Made with just three ingredients — Velveeta, Rotel and Hamburger — this Rotel dip has the perfect amount of spicy heat in each bite. 
Cook Time 20 minutes
Total Time 20 minutes
Servings 12

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

Video

Nutrition

Calories: 130kcal
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. E Miller says

    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!

    • Shawn says

      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.

  2. Rhonda says

    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🥰

  3. Nedra Williams says

    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. 😊

    • Layne Kangas says

      If you use a high fat meat, I would suggest draining it and then seasoning it if you wish, then adding the cheese and Rotel. When I use a low fat ground beef, I often don’t need to drain it! Enjoy 🙂

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