Go Back
hyper-realistic photo of creamy Rotel dip in a small white ceramic serving bowl, melted cheese with diced tomatoes, green chiles, seasoned ground beef, and a glossy scoopable texture, surrounded by sturdy tortilla chips on a white marble countertop, bright white kitchen background, soft natural window light, casual party appetizer styling, a few sliced green onions and jalapeños scattered neatly around the bowl, warm cheesy texture, realistic food photography, crisp focus, true-to-life colors, editorial food styling, no hands, no people, no text, no logos, no watermark

Rotel Dip

InsiderMama.com
This Rotel dip is creamy, cheesy, beefy, and loaded with diced tomatoes and green chiles. It is a warm party dip that stays scoopable and works well with sturdy tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8

Ingredients
  

  • 1 pound ground beef
  • 16 ounces Velveeta cheese cut into cubes
  • 1 can Rotel diced tomatoes and green chiles 10 ounces, undrained
  • 4 ounces cream cheese softened and cubed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Tortilla chips for serving
  • Sliced green onions jalapeños, or cilantro, optional

Instructions
 

  • Brown 1 pound ground beef in a large skillet over medium heat.
  • Break it into small pieces as it cooks.
  • Cook until no pink remains, about 6 to 8 minutes.
  • Drain the extra grease from the skillet.
  • Lower the heat to medium-low.
  • Place 16 ounces cubed Velveeta in the skillet.
  • Pour in 1 undrained 10-ounce can of Rotel.
  • Stir in 4 ounces cubed cream cheese.
  • Sprinkle in chili powder, garlic powder, onion powder, and black pepper.
  • Stir often until the cheeses melt, about 5 to 7 minutes.
  • Reduce heat to low and serve warm with tortilla chips.
  • Top with sliced green onions, jalapeños, or cilantro, if desired.