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RoTel dip is a queso-style snack of Ro-Tel tomatoes, seasoned ground beef and Velveeta cheese. Make this recipe for the ultimate party dip!
If you’re a fan of Tex Mex food, you may already be familiar with RO*TEL®, the canned petite diced tomatoes with green chiles. The company’s founder, Carl Roettele, is the inspiration behind this crazy addictive hot cheese appetizer.
It’s similar to beef queso dip, but even quicker and easier to make!
This recipe comes together quickly in a skillet on the stove top, and with only 4 ingredients, it’s easy to make a batch anytime. It’s handy when you’ve got a craving for something a little bit heartier than a traditional warm cheese dip like my Better Than Chipotle Queso.
Because RoTel dip includes ground beef, you can use it for things other than dipping, like on baked potato or over a taco salad.
Ingredient notes and substitutions
- Lean ground beef – I recommend using an 80/20 or 85/15 blend of ground beef. This helps to prevent the dip from being too greasy.
- RO*TEL® Original- In most stores, these cans of diced petite tomatoes with green chiles are kept near the Mexican products. If you can’t find them there, look in the canned vegetables aisle.
Substitutions for Ro*Tel tomatoes
If you can’t find this product, you can add a can of diced chiles to any brand of canned petite diced tomatoes.
- Taco seasoning – Feel free to use my recipe for homemade taco seasoning if you’d like.
- Velveeta®– This is a processed cheese product with a flavor similar to American cheese. The original product is sold in 8 oz blocks, and that’s the type you’ll need to use for this dip recipe. These days, Velveeta comes in slices and even other flavors,
In more stores, you’ll find Velveeta in the dairy and eggs department. It doesn’t need refrigeration until after the package has been opened.
Variations of RoTel dip
If you want to switch things up, substitute the ground beef for any ground or meat of your choice. You can make rotel dip with sausage, chicken, pork or with no meat at all; it’s up to you!
You can include other ingredients if you’d like. Many people like to add cream cheese.
For a spicier cheese dip, add diced jalapenos or a dash of hot sauce. You could also make a batch of fundido chorizo dip to serve to the spicy food lovers.
How to make rotel dip
- Brown the ground beef.
Get yourself an 8 to 10-inch skillet and brown the ground beef in it. As the meat is cooking, stir in the taco seasoning. When the meat is finished cooking, drain off any grease from the pan.
💡 PRO TIP for draining hot grease:
To prevent a clogged drain, never pour hot grease down the kitchen sink. When it cools, the fat will solidify and clog in the pipes.
Instead, pour the hot grease into a glass jar, or carefully use a large handful of paper toweling to soak the hot grease up right from the pan.
- Stir in the tomatoes and Velveeta.
Be sure to cut the Velveeta into cubes to help it melt more quickly. Nobody has time for that when Rotel dip is in the making!
- Cook until cheese is melted.
Stir the dip as the cheese melts; this helps to prevent clumps from forming.
Absolutely! Allow it cool to room temperature, then transfer it to a freezer-safe container. It will keep for 2-3 months in the freezer.
The easiest way to reheat the dip is to thaw it in the refrigerator first. Then, warm it through in a skillet over medium heat, stirring occasionally.
Alternatively, you can reheat the dip in a slow cooker on low heat, or reheat the Rotel dip in the oven at 350°F for 20 minutes.
Other Tex Mex party recipes
Rotel Dip – The Ultimate Party Dip!
- Brown the ground beef in a large skillet with the Taco Seasoning over medium-high heat, then drain off excess grease. Return skillet of beef to the burner and reduce heat to medium-low.
- Add cubed Velveeta cheese and Rotel tomatoes to the beef in skillet. Cook on on medium-low, stirring gently until Velveeta is melted.
- Serve with chips, crackers, sliced veggies, over baked potatoes, french fries, or biscuits.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.