Cheesy Rotel Tomato Dip (Printable)
Creamy melted cheese blended with Rotel tomatoes and green chilies, ready in 15 minutes for your next gathering.
# What You'll Need:
→ Dairy & Cheese
01 - 16 oz processed cheese (such as Velveeta), cut into 1/2-inch cubes
→ Canned Goods
02 - 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
→ Meats (Optional)
03 - 8 oz ground beef or breakfast sausage
→ Seasonings (Optional)
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
# Directions:
01 - If using ground beef or sausage, heat a skillet over medium heat and cook until evenly browned throughout. Drain off any excess fat and set aside.
02 - Place the cubed processed cheese and the entire can of Rotel diced tomatoes with green chilies (including the liquid) into a large saucepan or slow cooker.
03 - Stir in the cooked meat if using, along with the garlic powder and onion powder. Mix to distribute evenly.
04 - Heat over medium-low, stirring frequently, until the cheese is completely melted and the mixture is smooth and creamy, approximately 8 to 10 minutes.
05 - Transfer to a serving bowl and serve hot alongside tortilla chips, crackers, or fresh cut vegetables.
# Expert Tips:
01 -
- It takes fifteen minutes from cupboard to party bowl, which means you can make it after the guests have already arrived.
- The combination of melty processed cheese and tangy Rotel tomatoes creates a flavor that feels like cheating, and that is perfectly fine.
02 -
- If you heat the cheese too quickly it will seize into a lumpy, rubbery mess, so patience on medium low heat is the single most important thing you can do.
- Stirring from the bottom of the pan prevents a film of scorched cheese that ruins both the flavor and your cleanup effort.
03 -
- Cut the cheese into uniform half inch cubes so everything melts at the same rate and you avoid stubborn lumps floating in an otherwise smooth dip.
- Diced fresh jalapeños added at the same time as the Rotel will give you a fresher, brighter heat than anything from a can ever could.