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medium white bowl filled with rotel dip and topped with sliced green onions and diced tomatoes surrounded by blue and white corn tortilla chips.
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5 from 5 votes

Rotel Dip Recipe

This Rotel Dip recipe is incredibly easy, 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.
Course Appetizer
Cuisine American
Keyword rotel cheese dip, rotel dip, rotel dip recipe, velveeta rotel dip
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8
Calories 412kcal
Author Trish - Mom On Timeout

Ingredients

  • 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

Optional Garnish

  • green onions thinly sliced
  • diced tomatoes
  • sour cream
  • sliced avocado

Serve With

  • tortilla chips, crackers, sliced baguette

Instructions

  • 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

Notes

Add milk, a couple tablespoons at a time, if the dip is too thick.
Storage Information
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.

Nutrition

Calories: 412kcal | Carbohydrates: 24g | Protein: 30g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1111mg | Potassium: 729mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1176IU | Vitamin C: 5mg | Calcium: 402mg | Iron: 3mg