Rotel Dip Recipe
Rotel dip originated in the mid-20th century when canned Rotel tomatoes, known for their diced tomatoes and green chilies, became a pantry staple in American kitchens. Paired with Velveeta cheese, the dip gained popularity as a quick and easy party food
Equipment
- Large skillet (for cooking beef, if using)
- Medium saucepan or microwave-safe bowl
- Wooden spoon or spatula
- Cutting board and knife (for chopping onions, if using)
Ingredients
- 1 can (10 oz) Rotel diced tomatoes and green chilies
- 16 oz Velveeta cheese, cubed
- 1 lb ground beef (optional)
- 1/4 cup chopped onions (optional)
- 1 tsp garlic powder (optional)
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions
- If you're using ground beef in your Rotel dip, start by heating a large skillet over medium heat.
- Add the ground beef and cook until browned, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.
- Once browned, drain any excess fat and season with salt, pepper, and garlic powder if desired. Set the beef aside.
- While the beef is cooking, cut the Velveeta cheese into cubes to help it melt more evenly and quickly.
- In a medium saucepan over medium heat (or in a microwave-safe bowl), add the cubed Velveeta cheese and the can of Rotel tomatoes (including the liquid).
- Stir occasionally to help the cheese melt and blend with the tomatoes. This process should take about 5-7 minutes. Be careful not to let the cheese burn.
- Once the cheese has melted, stir in the cooked ground beef and chopped onions (if using).
- Continue stirring until everything is fully combined and heated through.
- Once the Rotel dip is fully melted and smooth, remove it from heat.
- Serve hot with tortilla chips, crackers, or veggies for dipping. You can also transfer the dip to a slow cooker set on low to keep it warm for parties.