Rotel Dip Recipe
Made with just three ingredients -- Velveeta, Rotel and Hamburger -- this Rotel dip has the perfect amount of spicy heat in each bite.
Servings: 12
Calories: 130kcal
Ingredients
- 1 pound lean ground beef 90/10 recommended
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces Velveeta cut into 1-inch cubes
- 10 ounce can Rotel diced tomatoes and green chilies undrained
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon as it cooks, about 6 to 8 minutes, until no pink remains.
- Drain the beef in a fine mesh strainer set over a heatproof bowl. Return the drained beef to the skillet and season with the salt and pepper.
- Reduce the heat to medium-low. Add the cubed Velveeta and the full can of Rotel with its juices.
- Stir slowly and continuously until the cheese is fully melted and the surface looks smooth with no pale streaks, about 5 to 7 minutes. If the dip bubbles at the edges, pull the skillet off the heat for a few seconds before returning it to a lower flame.
- Serve warm with tortilla chips, crackers, or sliced vegetables.
Video
Notes
- Use 90/10 ground beef when possible. With higher fat content, drain longer and consider blotting the cooked beef with a paper towel before adding the cheese.
- For more heat, use hot Rotel rather than adding hot sauce. Extra liquid from sauces will thin the dip past the point where it clings to a chip.
- For a seasoned variation, stir 1 tablespoon of taco seasoning into the beef before draining.
Nutrition
Calories: 130kcal
