Description
This is the classic, crowd-pleasing Rotel dip recipe that delivers irresistible creamy, cheesy, and perfectly spiced goodness every time. It’s a guaranteed hit for any party or casual get-together.
Ingredients
Scale
- 1 lb ground beef or pork sausage (or a blend)
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 2 cans (10 oz each) Rotel Diced Tomatoes with Green Chilies, undrained
- 16 oz Velveeta cheese, cubed (or 8 oz cream cheese + 8 oz shredded cheddar/Monterey Jack)
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- Tortilla chips or other dippers, for serving
Instructions
- In a large skillet or Dutch oven, brown the ground meat over medium-high heat, breaking it up with a spoon. Drain off any excess grease thoroughly.
- Add the diced onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the undrained Rotel tomatoes, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
- Reduce the heat to low. Add the cubed Velveeta (or cream cheese and shredded cheese). Stir continuously until the cheese is completely melted and the dip is smooth and creamy.
- Let the dip gently simmer on low heat for another 5-10 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with tortilla chips or your favorite dippers.
- Prep Time: 10 mins
- Cook Time: 20 mins