Rotel Dip is a classic quick queso style dip that is packed with cheesy goodness and the right amount of spice. Whether you make it on the stove or in the crockpot, this dip will always disappears first at a party!
Rotel Dip
Rotel Dip is an absolute staple in our family! I love it during football season, but honestly we eat it year-round too. It’s so simple to toss together and you can make it on the stove or in the crock pot depending on how much effort you feel like putting in. Something I love about this dip is that you only need a handful of ingredients, and you probably already have them on hand. You can also change things up to fit your own personal taste. You can cut out the meat and add black or chili beans. Swap the ground beef for something lighter like ground chicken or turkey. Or use a spicy sausage like chorizo to amp up the heat. If you want to lean into the spice add in extra hot sauce and some cayenne pepper. If you want to tone it down, stick with mild Rotel and a mild style salsa. This dip can easily be doubled to feed a crowd (you may just need to use a larger slow cooker) and is a hit with everyone who tries it. Serve it with your favorite tortilla chips and dig in!
Need a last minute appetizer the whole party will go wild for? Try my baked Mississippi Sin Dip or quick Loaded Avocado Dip!
Can I use this dip for other recipes?
Absolutely! This dip is so good it could practically be a meal itself. However, if you want to make it seem like you aren’t just eating dip for dinner this dip can be used in quesadillas, over nachos, in or on top of enchiladas, or in a taco style casserole. There’s tons of unique ways to utilize leftovers, that is, if you have any.
How To Make Rotel Dip
On the Stove:
- Brown. Cook the ground beef (or meat of your choice) in a large pot over medium heat. Crumble as it browns and drain any residual grease.
- Combine. Add the cubed velveeta, Rotel, salsa, taco seasoning, shredded cheddar, garlic powder, and hot sauce. Give everything a big stir.
- Cook. Cook the dip on medium-low heat, stirring occasionally, until everything has melted.
- Serve. Serve with tortilla chips and enjoy!
In the Crockpot:
- Brown. Brown and crumble the meat as above in a large skillet.
- Add. Add the meat, velveeta, Rotel, salsa, taco seasoning, shredded cheddar, garlic powder, and hot sauce to your slow cooker. Stir.
- Cook. Cook on low for 1-2 hours, stirring occasionally, until everything has melted together.
- Serve. Serve at home or take it on the go for a party. Keep the crockpot on warm to keep the dip nice and melty.
Storing Rotel Dip
Leftover dip can be stored in an airtight container for up to 5 days. Wheat on low on the stove or pop it into the microwave for a couple minutes until warmed through. Because of the cheesy nature of this dip, I don’t recommend freezing it.
Ingredients Notes for Rotel Dip
- Ground Beef – You can also substitute ground chicken, turkey, or sausage. If you use sausage, I recommend using breakfast sausage as opposed to Italian. The flavors blend much better. Of course you can leave the meat out entirely if you prefer. If you want to include some protein, swap the meat for a can or two of black beans!
- Velveeta – The classic loaf of American cheese! You can use any kind or brand you want. Don’t skip it though, nothing melts the same!
- Rotel – We can’t have Rotel dip without the Rotel! Mild or spicy works depending on what you like.
- Salsa – The salsa might seem like overkill with the Rotel mix but trust me, you’ll need it to balance out all the cheese. Use whatever kind you like. Picante style for a smoother texture, chunky, salsa verde, etc.
- Shredded Cheddar – Freshly shredded will melt the best, otherwise the cheese can wind up clumpy.
- Taco Seasoning – Whether you make your own or use a packet, don’t skimp on the seasoning for this dip!
- Garlic Powder – Feel free to add more or throw in some variations of seasonings.
- Hot Sauce – You can omit this or add as much as you can handle for a dip with some kick to it!
Enjoy!
~Nichole
Rotel Dip
Ingredients
- 1 Pound Ground Pork Sausage or Ground Beef** SEE NOTE
- 16 Ounces Velveeta Cubed
- 10 Ounce Can Rotel
- 1 Cup Salsa/Picante Sauce
- 1 Cup Shredded Cheddar
- 1 Tablespoon Taco Seasoning
- 1 teaspoon Garlic Powder
- 1-2 teaspoons Hot Sauce
Instructions
STOVE TOP METHOD:
- Cook the sausage or beef in a large pot over medium heat, crumbling as you go. Drain grease if necessary.
- Add the remaining ingredients to the pot, reduce the heat to medium-low.
- Cook the dip, stirring occasionally until melted.
SLOW COOKER METHOD:
- Cook the sausage or beef in a large skillet, crumbling as you go until no longer pink.
- Add the meat along with all remaining ingredients to a 6 quart slow cooker and stir.
- Cook for 1-2 hours on low, stirring occasionally until melted.
Video
Notes
Yummm!
Im making this recipeChristmas Eve
We always look forward to any of your suggestions. For us, you and Chef John are the ‘go to’ experts. For this recipe, we will double the ground beef and make messy slider sammies on King Hawaii rolls.