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This Rotel Dip recipe is the iconic 3-ingredient party dip that never goes out of style. Made with creamy Velveeta cheese, spicy Rotel tomatoes, and savory ground beef, it’s a quick and crowd-pleasing appetizer that s perfect for game days, holidays, or last-minute get-togethers. Ready in just 20 minutes, this simple queso is cheesy, flavorful, and guaranteed to disappear fast.
Rotel Dip is a classic American cheese dip recipe that’s been a favorite at game days and parties for decades. And it’s easy to see why: With just three budget-friendly ingredients, this ultra-cheesy, no-fuss recipe comes together in under 20 minutes and cooks in a single skillet for easy cleanup. You can serve it hot right off the stove or keep it warm in a slow cooker for hours of effortless dipping. Whether it’s the Super Bowl, a tailgate, a family potluck, or a holiday gathering, this creamy dip is always the first thing to disappear.
If you love this simple recipe, but want a creamier, sausage-filled version, try my Velveeta Cheese Dip with Sausage.
Table of Contents
Rotel Dip Ingredients
The beauty of Rotel Dip is that it only takes a few ingredients to make. Here’s what you’ll need:
- Ground Beef: Classic Rotel Dip uses ground beef for hearty flavor and a little texture. You can swap it with ground turkey or even sausage, but beef is what gives this recipe its nostalgic taste.
- Velveeta Cheese: The secret to a flawlessly smooth and creamy cheese dip since it melts without clumping.
- Rotel Tomatoes with Green Chilies: The ingredient that gives Rotel Dip its name! These tomatoes add just the right balance of acidity, spice, and freshness to cut through the richness of the cheese. Rotel can be substituted with canned diced tomatoes or your favorite salsa.
- Optional Seasonings: Garlic powder, onion powder, salt, and pepper can be added to enhance the flavor, but the original version keeps it super simple.
How to Make Rotel Dip Step-By-Step
Here’s a visual overview of how to make this recipe. For the full printable recipe, scroll down to the recipe card at the end of this page.
First, ground beef to a large skillet over medium-high heat. Cook until fully browned, breaking it apart into small crumbles as it cooks. After the meat has finished cooking, drain excess grease from the pan and season with garlic powder (optional), onion powder (optional), salt, and black pepper. Add the cubes of Velveeta cheese and the Rotel tomatoes.
Tip: Don’t drain the liquid from the tomatoes as it helps thin the dip.
Reduce the heat to medium and stir frequently until the cheese has completely melted and everything is creamy and combined.
Transfer to a serving bowl or keep warm in a crockpot on low. Serve with tortilla chips, pretzels, or crunchy veggies.
Crockpot Instructions
Although this Rotel Dip comes together quickly on the stovetop, you can also make it in the slow cooker. This is especially handy if you’re serving a crowd.
- Brown the ground beef in a skillet on the stovetop. Drain the grease.
- Transfer the beef, Velveeta cubes, and Rotel tomatoes (with liquid) to your slow cooker.
- Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 2 hours, stirring occasionally until smooth and creamy.
- Switch the setting to WARM to keep the dip hot during parties.
Frequently Asked Questions
Not exactly. Queso often uses real cheeses and fresh ingredients, while Rotel Dip is the classic shortcut version made with Velveeta and canned tomatoes.
If your dip is too thick, add a little milk, about a tablespoon at a time, until the desired consistency is reached. If your dip is too thin, let it simmer for a few minutes before serving.
Yes! You can make Rotel Dip a day or two ahead of time. After cooking, let it cool completely, then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it gently on the stovetop or in the microwave, stirring often. If the dip feels too thick after reheating, just add a splash of milk to bring it back to a smooth, creamy consistency. For parties, I like to reheat it in the slow cooker so it stays warm for hours.
Yes! Just leave out the ground beef and use extra Rotel or add beans for more texture.
Rotel is a brand of canned diced tomatoes mixed with green chilies. The most common are Original, Mild, and Hot, but you’ll also find options like Fire-Roasted, Chipotle, and Mexican-Style with lime and cilantro. You can use any of these to make this Rotel Dip.
Not exactly. Salsa is usually a fresh or jarred mixture of tomatoes, peppers, onions, and spices, while Rotel is simply canned tomatoes with green chilies.
Variations
This simple Rotel Dip recipe is made using just 3 ingredients. This makes it the perfect base for countless additions.
- Switch the protein: In place of ground beef, try adding ground pork sausage, breakfast sausage, chorizo, taco meat, or ground turkey.
- Adjust the spice: Use mild, medium, or hot Rotel depending on who you’re serving. No Rotel? Use your favorite salsa instead!
- Make it vegetarian: Skip the meat and add a can of black beans instead.
How to Serve Rotel Dip
Rotel dip is best served immediately, while it’s still hot. Enjoy it with salty tortilla chips, soft pretzel bites, sheet pan quesadillas, and air fryer French fries for dipping. It’s also fantastic spooned over fluffy baked potatoes and nachos, or these fully-loaded carne asada fries.
- When serving Rotel Dip at a party, the best way to keep it smooth and dippable is to transfer it to a small slow cooker set to WARM. If you notice the dip starting to thicken or harden around the edges, stir it well and add a small splash of milk or cream. Keep the heat on low and continue stirring occasionally until it’s creamy again.
Storage and Reheating
Store leftover Rotel Dip in an airtight container in the refrigerator for up to 3 to 4 days. The cheese will firm up as it cools, but it reheats really well. Freezing is not recommended.
To reheat on the stovetop, transfer the dip to a skillet or saucepan and warm over low heat, stirring often. Add a splash of milk or cream if it s too thick. You can also reheat it in the microwave in 30-second bursts, stirring after each, until smooth.
More Favorite Dip Recipes
Rotel Dip
Ingredients
- 1 pound ground beef
- ½ teaspoon garlic powder, optional
- ½ teaspoon onion powder, optional
- salt and black pepper , to taste
- 16 ounces Velveeta cheese, sliced into cubes
- 1 (10-ounce) can Rotel, mild, medium, or hot
Instructions
- Add the ground beef to a large skillet set over medium-high heat. Using a meat masher or potato masher to break apart the meat into smaller pieces.
- Brown the ground beef until cooked through. Drain any excess grease. Season with garlic powder, onion powder, salt, and black pepper, if desired.
- Chop the Velveeta cheese into small cubes. Add the Velveeta and the can of Rotel (no need to drain the liquid) to the skillet with the cooked ground beef.
- Stir thoroughly until the Velveeta has melted and all of the ingredients have completely combined. Serve it with tortilla chips or fresh veggies like carrots and broccoli.
Notes
- Don’t drain the Rotel. The liquid helps thin the cheese to the perfect dipping consistency.
- Pick your spice level. Rotel comes in mild, original, and hot, so choose based on your crowd.
- Make it ahead. Prepare up to 2 days in advance, then reheat gently on the stovetop or in a slow cooker.
- Too thick? Stir in a splash of milk or cream until smooth. Too thin? Let it simmer a few more minutes.
- Keep it warm. Transfer to a crockpot on the WARM setting to serve at parties without it hardening.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.
- Slow cooker: Brown the ground beef on the stovetop as instructed, then transfer the cooked beef, Velveeta cheese, and Rotel to your Crockpot. Cook on high for 1 to 2 hours or on low for 3 hours. Set it to warm while serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
