This Rotel Dip recipe is a creamy, cheesy party dip made with ground beef, Rotel tomatoes with green chilies, and melty cheese. My version uses a quick roux for extra smooth texture, but I also include the classic Velveeta shortcut that many people grew up with.
If you need an easy party dip that everyone dives into, Rotel dip is always a winner. It’s creamy, cheesy, packed with flavor, and perfect for scooping up with tortilla chips.
While many versions use Velveeta for convenience, I prefer a quick roux with real cheese for a smoother, richer dip.
What is Rotel Dip?
Rotel dip is a classic party cheese dip made with melted processed cheese (usually Velveeta) and canned Rotel tomatoes with green chilies. The combo of creamy, melty cheese and tangy, mildly spicy tomatoes makes it perfect for scooping with tortilla chips, crackers, or veggies, and many variations add ground beef, sausage, or extra chilies.
The “Rotel” in Rotel dip comes from Ro-Tel, a Texas-born brand created in the 1940s by Carl Roettele, who canned tomatoes and green chilies together as a convenient flavor base for home cooks.
Over time, people started mixing those cans with melty cheese for an easy take on chile con queso, and Rotel dip became a staple at potlucks, tailgates, and game-day parties across the South and beyond.
I've had a number of people ask me how I would make my own Rotel Cheese Dip recipe, and I'm happy to say it's finally here! Most recipes call for processed American cheese, but after lots of testing, I found a simple roux makes the dip extra creamy and works with any cheese.
It’s a small technique that makes a big difference in a simple dip like this.
Let's talk about how to make Rotel dip, shall we?
Why You'll Love This Recipe
- Spicy Kick! You get plenty of zing from the Rotel itself, and a little extra from added taco seasonings.
- Extra Creamy. The best Rotel Dip is made with a simple roux, and after lots of testing, I've found that it makes the cheesy dip extra creamy and delicious.
- Party Favorite! This dip is always a hit, and it's so easy to make! Bring this and people will adore you for it.
Key Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Rotel Tomatoes. Use your favorite. There are many versions. I’m using the fire roasted tomatoes with green chilies variety, but it's also great with the fiery habanero variety. I love a lot of diced tomatoes.
- Cheese. I prefer a mix of cream cheese and cheddar cheese, but you can also use Velveeta cheese or deli processed American cheese.
- Ground Beef. I like 80/20, though it's also great with Italian sausage for Rotel Sausage Dip.
- Taco Seasonings. Try my homemade taco seasoning.
How to Make Rotel Dip
- Cook the ground beef or sausage in a large pan with taco seasonings - basically making taco meat - then set aside.
- In the same pan, make a light roux with flour and oil.
- Stir in milk to thicken, then add a can of Rotel and cheeses gradually, stirring until smooth.
- Return the cooked meat to the pan and mix well.
Boom! Done! Your creamy Rotel dip is ready to serve. This is how you make it, nice and creamy, cheesy, and served hot. Bust out the chips! Just be careful, this dish is addictive.
Recipe Tips & Notes
- This recipe is great with other meats. Try it with hot Italian sausage or Mexican chorizo. Consider ground turkey or ground chicken for a lighter version. You can also skip the meats for a vegetarian version.
- This recipe works perfectly with Velveeta cheese, which is a processed cheese that melts very evenly. I use Velveeta in my Movie Theater Style Nacho Cheese Sauce recipe. This recipe also works with Velveeta cheese, which melts very smoothly. See the recipe card notes for the classic shortcut Rotel dip version using Velveeta.
How to Spice It Up
This dip already has a mild kick from the tomatoes with green chilies, but it’s easy to turn up the heat.
Try adding:
- Fresh diced jalapeños or serranos
- Extra crushed red pepper flakes
- A spoonful of chipotle in adobo
- A splash of your favorite hot sauce
- Hot Rotel varieties like habanero Rotel
You can also garnish the finished dip with sliced fresh chilies for extra bite.
That's it, my friends. I hope you enjoy this Rotel dip recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Rotel Dip Recipe
Ingredients
- 1 pound ground beef use 80/20 - or you can use Italian sausage
- 1 tablespoon taco seasonings or more to taste - I usually use 2 tablespoons
- Salt and pepper to taste
- 3 tablespoons vegetable oil if needed
- 3 tablespoons all purpose flour
- 1 cup milk 2 percent, whole milk, or half and half for fuller flavor
- 1 can Rotel Use your favorite - I’m using the fire roasted tomatoes with green chilies variety
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- For Serving. Crispy tortilla chips fresh chopped green onion or cilantro, red chili flakes
Instructions
- Heat a large skillet or pan to medium heat. Add the ground beef and break it apart with a wooden spoon. Cook for 5 minutes, then stir in the taco seasonings and salt and pepper to taste. Cook another 4-5 minutes, or until cooked through. Remove the meat to a bowl and set aside, but keep 3 tablespoons of the beef drippings (or add oil, as needed).
- Add the flour and stir into a thin paste/roux. Cook, stirring constantly, for 5 minutes, to cook out the raw flour. The flour will darken a bit.
- Add the milk and stir until thickened, 1-2 minutes.
- Add the can of Rotel with liquid and cream cheese. Stir until incorporated.
- Add the shredded cheddar cheese a bit at a time and continuously stir until melted through.
- Stir in the cooked ground meat until well incorporated.
- Garnish and serve with tortilla chips.
Video
Notes
- Brown 1 pound ground beef in a skillet.
- Stir in 1 can Rotel tomatoes (with juices).
- Add 16 ounces Velveeta or processed American cheese, cubed.
- Heat on medium, stirring until the cheese is fully melted and smooth.
- Sausage Rotel Dip: Swap the ground beef for hot Italian sausage or Mexican chorizo.
- Lighter Version: Use ground turkey or ground chicken.
- Vegetarian: Skip the meat and add sautéed peppers or mushrooms.
Nutrition Information
How to Serve Rotel Dip
Serve Rotel dip right away while it is hot with crispy tortilla chips for dipping. It is best enjoyed right away.
How to keep Rotel dip warm. If serving for a party, you can keep it warm in a crock pot or slow cooker so it doesn't cool off and harden up. If it does begin to harden, swirl in a bit of milk or cream over low heat to make it creamy again.
If you love cheesy party dips like this, check out my full collection of cheese dip recipes, including Queso Dip, Chili Cheese Dip, or Jalapeno Popper Dip.
Storage & Leftovers
Rotel dip recipe will last up to 5 days in the refrigerator in a sealed container. To reheat it, add it to a pot, then heat it gently on the stovetop. Slowly swirl in a bit of milk or cream to make it soft and gooey again.
FAQs
What is Rotel made of?
Rotel is a canned mixture of diced tomatoes and green chilies that adds tangy flavor and mild heat to dips and sauces.
Can I make Rotel dip in a slow cooker?
Yes. After cooking the meat and sauce, transfer everything to a slow cooker and keep it on the warm setting for serving.
Can I make this dip without meat?
Absolutely. Simply skip the beef and enjoy it as a cheesy Rotel queso dip.
Can I freeze Rotel dip?
Freezing is not recommended because dairy-based dips can separate when thawed. It’s best enjoyed fresh or refrigerated for a few days.
More Cheese Dip Recipes to Try
NOTE: This recipe was updated on 3/12/26 to include new information, including the classic version and variations.
Woo says
Another big hit wow, this dip was awesome even when your full you can't stop eating it. I couldn't find Rotel cans over here so just used a tin of tomatoes and added a can of Stagg chilli beans everyone loved it will definitely make again as it was easy to make and tasted great. Thanks Mike, love your recipes.
Mike H. says
Happy to hear it, Woo. Thank you for the review!
S M says
Love it!! Very quick and easy.
Mike Hultquist says
Awesome!! I appreciate it. Thanks!
Mary S. says
I made this recipe exactly as written and it was the first thing to go at our party. Not a scoop left. I had to shoo my husband away from it. Thank you.
Mike Hultquist says
Boom! Another winner! Thanks, Mary!
Bill Boyd says
For a quick small version I use one can of Rotel and one can of Campbell Spicy Nacho Cheese soup. Mostly cook 1/3 lb hamburgers meat and then add.
Mike Hultquist says
I like it!
Ramya says
Cant wait to make this soon for me can i use tofu and vegan cream cheese i never had rotel dip before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya!
Brett Asher says
Could this also be done with sausage instead of beef?
Mike H. says
Thanks - absolutely. Let me know how it goes please.
Maggie Lawrence says
This looks amazing and perfect for the 4th! What is the brand of that stunning pan you used?
Mike H. says
Hi Maggie, thank you. I use quite a few actually, check out some of my favorite ones here.