Description
A warm, cheesy, spicy dip made with tomatoes & green chiles (Rotel), cheese, and optional meat — perfect for chips or veggies.
Ingredients
- 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)
Instructions
- In a skillet over medium‑high heat, cook the ground beef or sausage until browned and no pink remains. Drain excess fat.
- Reduce the heat to medium. Add the cubed Velveeta, undrained Rotel tomatoes, and chili powder (if using).
- Stir frequently until the cheese melts completely and the mixture is smooth and well combined.
- Serve warm with tortilla chips, crackers, or fresh vegetables.
Notes
- You can substitute the meat with ground turkey or omit meat altogether for a vegetarian version.
- For a creamier texture, add a splash of milk or half‑and‑half during the melt step.
- If the dip cools and thickens, reheat gently (microwave or stovetop) and stir to maintain consistency.
- Leftovers can be stored in an airtight container in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 serving (≈ 1/12 of total)
- Calories: ≈ 126 kcal
- Sugar: ≈ 1 g
- Sodium: ≈ 344 mg
- Fat: ≈ 7 g
- Saturated Fat: ≈ 4 g
- Carbohydrates: ≈ 1 g
- Fiber: ≈ 0.1 g
- Protein: ≈ 11 g
- Cholesterol: ≈ 42 mg
