A rich, creamy, and cheesy Rotel dip made with melted cheese, seasoned ground beef, and diced tomatoes with green chilies. This classic party dip is smooth, slightly spicy, and perfect for chips, nachos, or game-day gatherings.
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Step 1
Brown the beef
Cook ground beef in a skillet over medium heat until fully browned. Drain excess fat.
Step 2
Add aromatics
Add onion and garlic (if using) and cook until softened and fragrant.
Step 3
Melt the base
Stir in cream cheese until fully melted and combined with the beef.
Step 4
Add Rotel and cheese
Mix in Rotel tomatoes and shredded cheddar cheese, stirring until smooth and creamy.
Step 5
Adjust consistency
Add milk a little at a time if needed to reach desired dip texture.
Step 6
Serve
Serve hot with tortilla chips, crackers, or bread for dipping.
Use room-temperature cream cheese
It melts faster and blends more smoothly into the dip.
Don’t overcook after adding cheese
Overheating can make the dip grainy instead of creamy.
Keep it warm
Serve in a slow cooker on low to keep it smooth for parties.
Sausage version
Replace ground beef with spicy sausage for extra flavor.
Chicken Rotel dip
Use shredded chicken instead of beef for a lighter option.
Extra spicy version
Add jalapeños, cayenne pepper, or hot Rotel.
refrigerator
3–4 days
Reheat gently on stovetop or microwave, adding a splash of milk if needed.
Q: What is Rotel dip made of?
A: It is typically made with melted cheese, Rotel tomatoes with green chilies, and ground beef or sausage.
Q: Can I make it without meat?
A: Yes, simply skip the beef for a classic cheesy queso-style dip.
Q: How do I keep it from getting thick?
A: Add a little milk while reheating to maintain a smooth consistency.
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