Cheese Rotel dip is the best game day recipe if you ask me. It is savory, cheesy, and takes only 20 minutes to come together. This specific Rotel dip recipe takes the traditional 3 ingredient dip and turns it into something even more tasty, keep reading to see what we changed to make this dip out of this world.
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Rotel dip is an awesome creation from the past, it is still pretty popular nowadays because of how convenient it is. All you gotta do is throw a couple of ingredients together, cook for a few minutes to melt, and bam you got yourself an easy game day appetizer.
Since it’s so easy, I wanted to take the traditional recipe and give it. alittle twist to liven it up and make it even better than the OG Rotel!
This cheese Rotel dip but better recipe will change your mind on this old school appetizer!
Ok, I know what you’re gonna say… “But it’s made with processed cheese…” Yes, it is. But you can play around with it and make with cream cheese if you prefer. Trust me, you’ll still get the same great cheese dip and everyone will love it too!
So next time you’re in charge of game day snacks, make them this revamp Rotel dip and watch everyone fight over who’s getting the last bit of it.
What is Rotel dip?
Rotel what…? Rotel dip!
Thi rotel dip is often called Rotel queso dip, or even Rotel ugly dip. It is a cheesy dip made with processed cheese, a can of Rotel, and some sort of ground meet, ground beef in this case.
What is in a can of Rotel?
A rotel can is filled with diced tomatoes, green chili, water, and spices. It is the perfect addition to our cheesy meaty mixture. The mixture reminds me of salsa, so if you don’t have Rotel in your area you can always use 10oz of salsa!
Ingredients for this not so average cheese Rotel dip
Here are the ingredients you will ben needing for this dip:
- Rotel tomatoes– The rotel tomatoes are very similar to salsa in their own way and work perfectly in this dip.
- Velveeta cheese– The processed cheese is what will be giving this cheese dip it’s traditional flavor.
- Ground beef– Use a low fat ground beef. Preferably 85%-15% or less.
- Cream cheese (optional)– You can use cream cheese to make the cheese dip less salty.
- Paprika (optional)– This will add some spice to the mix.
- Cumin (optional)-More spice.
- Black pepper (optional)- This will also add some more depth.
- Onion (optional)– The onion flavors the meat perfectly.
- Green onion (optional)– The green onion topping adds some freshness to the final product.
Cheesy rotel dip variations
This is such an easy recipe that you can literally grab and wild free with. There are so many variations that you can do to this Rotel to make it your own, here are a few of my favorite variations for it:
- Chicken- You can use grilled chicken breast instead of the ground beef for a lighter finish. Plus who doesn’t love a good chicken and cheese combo.
- Jalapeños- are you a lover of spice like me? You can add either pickled jalapeños or fresh jalapeños for an extra kick.
- Sour cream- Top your cheese dip with some sour cream to add freshness to your appetizer recipe.
- Herbs- Cheese, ground beef, and herbs are a match made in heaven.
- Extra cheese– Try sprinkling your ground beef Rotel dip with some sharp cheddar and broil it for a few minutes for a delicious bubbly, cheesy, hot dip!
- Drain your Rotel canned tomatoes for a thicker cheese dip.
How to make Rotel dip
Start by sautéing the onion on a skillet with 1 tablespoon water until they become translucent. Add in the ground beef, the paprika and cumin and brown over medium high heat until completely cooked and you there is no more pink left. Drain the fat to the meet is dry.
Turn down the heat to medium and add in the can of Rotel , processed cheese, and the cream cheese. Stir until completely melted. Sprinkle with green onions and serve with tortilla chips or flat bread immediately.
Can you make Rotel dip in advance?
To make Rotel ahead of time, follow the instructions on the recipe, let the mixture cool down, cover it with plastic wrap and refrigirate it until you are ready to serve.
Once you are ready to serve this delicious cheesy dip, reheat it on the stove and serve.
The only tip I have about making this Rotel dip ahead of time would be to make it no longer than 24 hours before you are planning on serving it or having it.
Can you make Rotel dip in the crockpot?
Absolutely! It might be even better since you can let it cook slowly until you are ready to serve it. Here is how you can make Rotel dip in a crock pot:
- Start by browning the meat and the onions together with the spices.
- Add the meat to a crock pot, top it with the rotel tomatoes, velveeta cheese, and cream cheese if using and cook on low for 2-3 hours. Make sure to stir from time to time to get everything fully melted.
- Once melted, turn the slow cooker to warm and serve.
What to do with leftover Rotel dip?
Got some leftover Rotel dip? No problem. I love using my leftover Rotel dip in chilis, You can also use crescent roll dough to make Rotel dip mini pies, or even little Rotel dip croissant. How about a Rotel dip omelette?
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Why did I add cream cheese to our Rotel dip?
When I made this cheese dip, I found it to be too salty with only the velveeta cheese. So I decided to add a little bit of cream cheese to help balance out the salt. The tanginess of the cream cheese does wonders in this case. Of course, you don’t have to use it, but if you find your Rotel cheese dip too salty, you can either add some cream cheese or even Greek yogurt or sour cream!
Want to skip the processed cheese? Make rotel dip with cream cheese only!
Sometimes, if I am going for something a little less traditional or just want to skip the processed block of cheese, I use cream cheese instead.
To replace the velveeta cheese in this recipe, simply replace it by using an 8 ounce cream cheese package. If you feel like the consistency is too thick for your liking, thin it out using 1 tablespoon of milk at a time until you reach the perfect consistency.
Tips for the best Rotel dip!
Here are a few tips that will help you make the best cheese Rotel dip:
- Serve your dip as soon as it’s ready. Since it is a cheese dip, it will harden as it cools and we don’t want that. Of course, if you want seconds, just reheat it and you will have yourself a great melty dip again.
- Don’t forget to drain the fat off your ground beef for the best flavor before adding in the cheese and the Rotel.
- Serve your dip with corn chips or flat bread.
How to store Rotel cheese dip?
If you want to make the Rotel dip and store it, or maybe you just have some leftovers, you can place the dip in an airtight container and freeze it for up to 3 months.
Whenever you are ready to enjoy it again, transfer to the fridge overnight to thaw, then heat on the stove or in the oven and serve.
Cheesy Rotel and ground beef dip
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Cheese rotel dip
- 16 oz Velveeta diced in cubes
- 10 oz Rotel can
- 1 lbs ground beef
- 3 oz cream cheese (optional)
- ½ medium onions diced (optional)
- ½ teaspoon paprika (optional)
- ¼ teaspoon cumin (optional)
- ¼ cup green onions (optional)
- Start by sautéing the onion on a skillet with 1 tablespoon water until they become translucent. Add in the ground beef, the paprika and cumin and brown over medium high heat until completely cooked and you there is no more pink left. Drain the fat to the meet is dry.
- Turn down the heat to medium and add in the Rotel tomatoes , processed cheese, and the cream cheese. Stir until completely melted. Sprinkle with green onions and serve with tortilla chips or flat bread immediately.
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