Rotel Dip
If someone asks you to bring a dip, make this one. It feeds a crowd, it takes 25 minutes, and it works for game day, a neighborhood cookout, or a Tuesday night when you just want something good. I’ve been making it since I was about 10 years old and I still make it the same way.
Back then it was just Rotel and Velveeta, and even then I managed to burn it. The number one rule with this dip is low and slow.
Velveeta burns fast and burned Velveeta is not something you can come back from. Keep the heat low, stir it often, and don’t walk away. Do that and this dip pretty much makes itself.
If you love this dip, you should also check out my Instant Pot Cheesy Hamburger Dip, Hoagie Dip, and Instant Pot Cheese Dip.
What You Need
Four ingredients is really all this takes: ground beef, Italian or pork sausage, a 32-ounce block of Velveeta cubed, and two 10-ounce cans of Rotel. Don’t drain the Rotel. You need that liquid.
Making It on the Stovetop (25 Minutes)
The biggest mistake people make with this dip is turning up the heat to speed things along. Don’t do it. Velveeta scorches quickly, and once it burns, the whole batch tastes off. I keep the heat on low the entire time, stir every few minutes, and I’ve never had a problem. Patience is the whole secret here.
Making It in the Slow Cooker (the Better Party Option)
If you’re serving this at a party, the slow cooker is the smarter move. You still need to brown the ground beef and sausage in a skillet first and drain the grease. Then add the cooked meat to the slow cooker along with the cubed Velveeta and undrained Rotel.
Cook on low for 1 to 2 hours, stirring every 20 minutes or so, until the cheese is completely melted. Every slow cooker runs a little differently, so start checking around the 1-hour mark. Once it’s melted and smooth, switch to the warm setting and give it a stir every now and then to keep it well mixed.
Don’t drain the Rotel. The liquid from the cans is part of what keeps this dip from getting too thick.
Swaps and Add-Ins That Actually Work
Add taco seasoning to the meat while it cooks for extra flavor, or swap the sausage for chorizo if your crowd likes heat. If the dip starts getting too thick while it sits, stir in a can of cream of mushroom soup and a splash of milk. It loosens it right up without changing the flavor much.
What to Serve It With (Beyond Just Chips)
Tortilla chips are the obvious choice and honestly they never get old. But this dip is also really good spooned over a baked potato or used as the cheese on loaded nachos. If you have leftovers and want to do something fun with them, reheat gently and pour them over a burger or a hot dog. My husband would eat it on just about anything.
Storing and Reheating Without Losing the Texture
Let the dip cool before transferring it to an airtight container and store it in the refrigerator for up to 3 to 4 days. When you reheat it, go low and slow, same rule as making it. Warm it on the stove over low heat or in the microwave in short bursts, stirring in between. If it’s thicker than you’d like, a splash of milk will bring it back.
A Few Questions People Always Ask
Do I drain the Rotel before adding it?
No, add the whole can with the liquid. That extra liquid helps keep the dip smooth and pourable. If you drain it, the dip will be much thicker.
What if the dip gets too thick?
This dip thickens as it sits, especially as it cools. A reader tip I love: stir in one can of cream of mushroom soup and a splash of milk. It loosens the dip right up and adds a little extra creaminess without changing the flavor much.
Which Rotel variety should I use?
Whatever the people you’re feeding prefer. I usually go with original, but my husband and my neighbor both like mild, so that’s what I use when I’m making it for them. The hot variety is great if your crowd likes heat. You really can’t go wrong.
Can I make this ahead of time?
Yes. Make it on the stove, let it cool, and store it in an airtight container in the fridge. Reheat it slowly on the stove over low heat, stirring often, or in the slow cooker on low. Add a splash of milk if it needs to loosen up.
More Dip Recipes
Ingredients
- 1 pound ground beef
- 1 pound ground sausage, Italian or pork sausage
- 32 ounces Velveeta, cubed
- 20 ounces Rotel, 2 (10 ounce) cans; any variety
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Instructions
- In a large skillet or pan, cook the beef and sausage until cooked through. Break the meat into small pieces as it cooks then drain the excess grease.1 pound ground beef1 pound ground sausage
- Wipe the skillet clean, and return the meat to the pan. Add the cubed Velveeta and Rotel.32 ounces Velveeta20 ounces Rotel
- Stir frequently, and cook over low-medium heat until the Velveeta melts and all the ingredients are well combined.
- Top with pico de gallo, cilantro, and green onions if desired and serve with tortilla chips.
Have been making this dip for over 20 years. You can add 1 can of Cr of Mushroom soup and some milk to this also. Makes it go further and it is delicious with Frito Scoops. Matter of fact, I’m making some this afternoon with taco meat.
Hi Margaret! Thanks so much for sharing. It’s always great when recipes can be stretched a little further. We hope you enjoy your cheese dip this afternoon and have a great week! 🙂