A warm, cheesy, and slightly spicy dip that always hits the spot—this Rotel Cheese Dip is made with creamy processed cheese, zesty Rotel tomatoes and green chilies, and savory ground meat (or not, if I’m going vegetarian). Whether I’m throwing a party, watching the game, or just need a quick snack, this dip is my go-to crowd-pleaser. It comes together in about 20 minutes and is perfect with chips, crackers, or fresh veggies.
Why You’ll Love This Recipe
I love this dip because it’s fast, flavorful, and incredibly versatile. I can toss in ground beef, sausage, or even go meatless depending on my mood or who I’m serving. It’s rich, creamy, and has that perfect kick of spice thanks to the Rotel. Plus, it’s a true one-pan wonder—I only need one skillet and a handful of ingredients to make it happen. Whether I’m entertaining guests or prepping a snack, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef or sausage
16 oz Velveeta (or other processed cheese), cubed
1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
½ tsp chili powder (optional)
Directions
I start by cooking the ground beef or sausage in a skillet over medium-high heat until browned, making sure there’s no pink left. Then I drain off any excess fat.
I reduce the heat to medium and toss in the cubed Velveeta, the full can of Rotel (liquid included), and chili powder if I want a little more kick.
I stir everything frequently until the cheese is fully melted and the dip becomes smooth and well blended.
I serve it hot, right away, with tortilla chips, crackers, or crunchy veggies.
Servings and timing
This recipe makes about 12 servings, perfect for a party or casual get-together. Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
When I want to mix things up, I switch the meat for ground turkey or leave it out entirely for a vegetarian version. If I want it extra creamy, I stir in a splash of milk or half-and-half while the cheese melts. And when I’m craving more heat, I’ll add chopped jalapeños or a few dashes of hot sauce. It’s really easy to tailor this dip to match my cravings.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for 2 to 3 days. When I’m ready to reheat, I warm it gently on the stovetop or in the microwave, stirring often to keep that smooth, melty texture. If it’s a bit too thick after reheating, I just stir in a splash of milk to bring it back to life.
FAQs
What can I use instead of Velveeta?
I usually stick with Velveeta for that classic creamy texture, but I’ve also used other processed cheese blocks or even blended cheddar and cream cheese for a more homemade touch.
Is this dip too spicy?
It has a mild kick from the Rotel, but it’s not overwhelming. If I’m sensitive to spice, I use the mild version of Rotel or add a bit of sour cream to mellow it out.
Can I make this dip in a slow cooker?
Absolutely. After browning the meat, I transfer everything to a slow cooker and heat it on low until the cheese melts. It’s perfect for keeping the dip warm during a party.
Can I freeze this dip?
I usually don’t recommend freezing it, as the texture can become grainy after thawing. It’s best enjoyed fresh or within a few days from the fridge.
What can I serve with Rotel Cheese Dip?
I love it with tortilla chips, but it’s also great with celery sticks, bell pepper strips, crackers, or even over baked potatoes or nachos for a more filling snack.
Conclusion
This Rotel Cheese Dip is everything I want in a quick and easy appetizer—cheesy, savory, spicy, and endlessly customizable. It’s the kind of dip that disappears fast, whether I’m setting it out for guests or digging in solo. With just a few ingredients and one skillet, I know I can whip this up any time and have something delicious ready in minutes.
