Rotel Dip Recipe

5 from 5 ratings

A creamy Rotel dip recipe made with seasoned ground beef, Rotel tomatoes with green chilies, and melty cheese. My version uses a quick roux and real cheese for extra smooth, creamy texture, but I also include the classic Velveeta version if you prefer the traditional shortcut.

Prep Time10

Cook Time20

Course: Appetizer

Cuisine: American

Keyword: cheddar cheese, cream cheese, Velveeta

Servings:

Calories: 434kcal

Author: Mike Hultquist

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

US Customary - Metric

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

Classic Velveeta Rotel Dip (Shortcut Version)

If you prefer the classic Rotel dip made with processed cheese, skip the roux and use this simple method.

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.

Serve immediately with tortilla chips.

Other Variations

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.

Keeping Rotel Dip Warm

Rotel dip is best served hot. For parties, transfer it to a slow cooker and keep it on the warm setting. If it thickens too much, stir in a splash of milk to loosen it.

Nutritional information estimated without tortilla chips.

Nutrition