This Rotel Dip recipe is incredibly easy to make, takes just a handful of ingredients and is ready in just 20 minutes! Perfect for game day, parties, or any occasion that calls for a cheesy, satisfying dip. Delicious Rotel Cheese Dip is the ultimate comfort food and is sure to be a crowd-pleaser.
Love easy appetizers? Make sure to try my Deviled Eggs, Veggie Pizza and Ham and Cheese Sliders!
Rotel Dip Recipe
I’ve take the classic three ingredient Rotel dip to the next level with the creamiest, cheesiest, most satisfying dip EVER. The addition of cream cheese, sour cream, taco seasoning and black beans tuns the dip into a heartier, creamier, tastier version of everyone’s favorite dip and trust me, it’s sure to be a new favorite.
This dip is a family favorite because it’s easy to make and can be customized to your liking. It’s perfect for game day and parties and is always one of the first appetizers to disappear. The recipe is easy to double or triple for a large crowd and kids and adults alike will be drawn to this savory, cheesy dip.
This easy dip tops the list when it comes to best loved party food! Here are some more of our favorite appetizers to serve at parties:
- Veggie Crescent Bites
- Spicy Ranch Pretzels
- Stuffed Mushrooms
- Jalapeño Popper Bites
- Bacon Wrapped Chicken Teriyaki Bites
- Spicy Ranch Crackers
Rotel Dip Recipe Ingredients
Only a few simple ingredients are required for this easy Velveeta Rotel Dip recipe! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- ground beef – provides a savory base for the dip. Ground turkey or even sausage make delicious substitutions.
- velveeta cheese – gives the dip the creamy, gooey texture it’s known for.
- cream cheese – adds creaminess and helps the other cheese melt.
- Rotel tomatoes – adds a bit of spice and a pop of flavor to the dip. If you can’t find Rotel tomatoes, look for a can of diced tomatoes with green chiles or make your own with one 14.5 ounce can of diced tomatoes plus a 4 ounce can of green chiles. No need to drain them.
- sour cream – like the cream cheese, it adds creaminess and creates a smoother texture. It also adds a lovely a tangy note. If you don’t have sour cream, consider using Greek yogurt or about 1/4 cup milk.
- taco seasoning – this is what the original dip was missing in terms of flavor. You can buy store bought or give my homemade taco seasoning a try.
- black beans – add heartiness and flavor to this easy velveeta rotel dip.
How To Make Rotel Dip
Velveeta Rotel Dip has just a handful of ingredients and comes together super quick! Let’s walk through the steps here and the printable recipe card can be found at the end of the post.
- First, cook the ground beef in a large skillet over medium heat until no longer pink, stirring frequently. Make sure to drain any excess grease.
- Add the cream cheese and Velveeta to the skillet and then stir until melted and combined.
- Mix in the sour cream, Rotel tomatoes and taco seasoning.
- Add the black beans and stir until well combined.
- Cover and cook over low heat for about 10 minutes or until the beans are heated through, stirring occasionally.
- Garnish with green onions and diced tomatoes. Serve with tortilla chips.
This is a pretty thick dip and will get thicker as it cools so I recommend serving out of slow cooker set on warm. You can keep it in a saucepan on the stove top over low heat as well but you’ll need to stir quite often. Serve with a variety of tortilla chips, crackers or on top of baked potatoes – so good!
Vegetarian? We’ve Got You Covered
Does this Rotel Cheese Dip sound super good but you’re wanting to make it vegetarian? No problem! A vegetarian option for this recipe would be to omit the ground beef or replace with a meatless substitute or plant-based ground beef. My personal preference would be to just add more beans to the recipe. More black beans would be great or try a combination of different beans like black beans, kidney beans, or pinto beans.
Crockpot Rotel Dip
This recipe can easily be adapted for a slow cooker by following these steps:
- Cook the ground beef in a skillet over medium heat until no longer pink, stirring frequently. Drain any excess grease. If you’re using a meatless substitute, you can skip this step.
- In a slow cooker, combine the cooked beef (or meatless substitute) with the cubed Velveeta cheese, cream cheese, Rotel tomatoes (undrained), sour cream, taco seasoning and rinsed and drained black beans.
- Cover and cook on low heat for 2-3 hours or on high heat for 1-2 hours, or until the cheese is melted. Stir occasionally to ensure the cheese is evenly melted and distributed.
- Once done, turn the slow cooker to warm.
- Garnish with green onions, diced tomatoes and serve with tortilla chips.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over low heat, stirring occasionally, until heated through. When reheating the dip, stir frequently to prevent the cheese from separating and burning.
I do not recommend freezing this dip.
Variations to Try
This Rotel Cheese Dip is perfect on it’s own but these are some yummy variations to consider:
- Like it spicy? Consider adding some diced or sliced jalapenos to the dip for an extra kick of heat.
- Turn this into a taco dip by topping with shredded lettuce and diced tomatoes.
- Make the dip a bit healthier by swapping in ground turkey for the ground beef.
- Top with diced avocado for a creamy texture and a bit of healthy fat.
Frequently Asked Questions
You absolutely can! The dip can be made in advance and stored in the refrigerator for up to 3 days.
Yes and I’ve included instructions above on just how to do that.
As Rotel Dip cools, it thickens, enough that it can begin to be hard to dip. I recommend serving it out of a slow cooker on a warm setting so it stays nice and dippable.
This recipe is great for customizing to your tastes and preferences. Here are just a few examples of simple substitutions that can be made to really make this dip your own:
- Consider using ground turkey or sausage in this recipe instead of ground beef for a tasty twist.
- If you don’t have Rotel tomatoes, you can use diced tomatoes and green chilies.
- Not a fan of black beans? You can use any other bean like kidney beans, pinto beans, or cannellini beans.
- Greek yogurt is a great substitute for the sour cream.
Trish’s Tips and Tricks
- Transfer the dip to a crockpot and set on the warm setting to keep the dip scoop-able.
- I recommend a lean ground beef for this recipe. Whatever you end up using, make sure to drain any excess grease to keep the dip from becoming too greasy.
- Use a full fat cream cheese and sour cream for maximum creaminess.
- If the dip is too thick, stir in a quarter cup of milk. Evaporated milk will keep the dip from setting
- Adjust the amount of taco seasoning to your taste preference.
- When reheating leftovers, stir frequently to prevent the cheese from separating and burning. You might need to add some milk to thin it out.
- You can serve the dip with tortilla chips, crackers, or even with a sliced baguette. We love this dip on top of baked potatoes!
- You can also add some diced jalapenos for an extra kick of heat or some diced bell pepper for some extra crunch.
More Delicious Savory Dips To Try
How To Make Rotel Dip
Rotel Dip Recipe
- 16 ounces lean ground beef
- 16 ounces velveeta cubed
- 8 ounces cream cheese 1 block, full fat recommended
- 14 ounces Rotel do not drain
- ½ cup sour cream
- 3 tablespoons taco seasoning
- 15 ounces black beans 1 can, rinsed and drained
- green onions thinly sliced
- diced tomatoes
- sour cream
- sliced avocado
- tortilla chips, crackers, sliced baguette
- Cook ground beef in a large skillet over medium heat until no longer pink, stirring frequently. Drain any excess grease.16 ounces lean ground beef
- Add cream cheese and Velveeta to the skillet and stir until melted and combined.8 ounces cream cheese, 16 ounces velveeta
- Mix in sour cream, Rotel tomatoes and taco seasoning. Add the black beans and stir until well combined.14 ounces Rotel, ½ cup sour cream, 3 tablespoons taco seasoning, 15 ounces black beans
- Cover and cook over low heat for 10-15 minutes or until the beans are heated through, stirring occasionally.
- Garnish with green onions and diced tomatoes. Serve with tortilla chips.green onions, diced tomatoes, sour cream, sliced avocado, tortilla chips, crackers, sliced baguette
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