This is a creamy, cheesy dip made with just three ingredients—ground beef, Velveeta cheese, and a can of Rotel tomatoes. It comes together quickly and is perfect for parties, game days, or casual snacking.
Why You’ll Love This Recipe
I love that this recipe keeps things extremely simple—just three main ingredients—yet delivers big flavor. It’s ready in about 20 minutes, so there’s no long prep or fuss. It’s versatile: serve it as a dip with chips or vegetables, spoon it over nachos or baked potatoes, or even tuck it into tacos. The creamy, slightly spicy combination of melted cheese and tomatoes with a meaty base always disappears fast with guests and family alike.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 10‑ounce can Rotel tomatoes (undrained)
16 ounces Velveeta cheese, cut into cubes
directions
Stovetop method
In a large pot over medium heat, cook the ground beef until browned and no longer pink. Drain any excess grease.
Add the undrained can of Rotel and the cubed Velveeta cheese to the pot.
Reduce heat to medium‑low and stir frequently until everything is melted together and smooth.
Transfer to a serving bowl and serve warm with chips, veggies, or your favorite dippers.
Crockpot method
Brown the ground beef in a skillet, then drain excess fat.
Place the cooked beef, undrained Rotel, and cubed Velveeta into a slow cooker.
Cover and cook on low for 1 to 2 hours, stirring occasionally, until the mixture is smooth and creamy.
For serving, you can switch the crockpot to “warm” to keep the dip hot and gooey.
Servings and timing
Serves: 8
Total Time: 20 minutes (for the stovetop version)
If using the crockpot method, allow 1–2 hours of cooking time, plus prep.
Variations
Swap the ground beef with ground chicken, turkey, or spicy sausage
Use a different tomato base: replace Rotel with chunky salsa or canned diced tomatoes with green chiles
Replace Velveeta with a mixture of cream cheese plus shredded cheddar or a Mexican cheese blend for a different texture
Stir in extras like jalapeños, green chiles, taco seasoning, or chopped cilantro or green onions for added flavor
Stretch the dip by mixing in black beans or cooked rice to make it more hearty
storage/reheating
Store: Let the dip cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days
Reheat: Warm on the stovetop or in the microwave in 30‑second increments, stirring in a splash of milk if needed to restore creaminess
Freeze: You can freeze the dip in a freezer‑safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What is Rotel?
Rotel is a brand of canned tomatoes combined with diced green chiles. It adds a tangy, slightly spicy flavor that pairs well with creamy cheese.
What’s the difference between Rotel Dip and queso?
Rotel Dip is a simplified, shortcut version of queso made by melting Velveeta with Rotel tomatoes. It skips sautéing, blending, and other steps involved in more traditional queso recipes.
How do I make the dip thicker?
Mix about 1 teaspoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the warm dip and simmer for a few minutes until it thickens to your liking.
How do I thin out the dip if it’s too thick?
Add a splash of milk while it’s warm and stir until you reach the desired consistency.
Can I make this vegetarian?
Yes. Instead of ground beef, you can use cooked plant‑based crumbles, or omit meat entirely and add extra beans, vegetables, or lentils to maintain texture and flavor.
Conclusion
I find this Rotel Dip recipe to be a lifesaver when I need something flavorful in a hurry. The three‑ingredient simplicity is its charm, yet it still tastes rich, comforting, and satisfying. Whether I’m hosting friends or just craving a cozy snack, this dip never disappoints.
