Rotel Dip Recipe
A quick, crowd-pleasing Rotel dip recipe that melts into a creamy, slightly spicy queso studded with diced tomatoes and green chilies. Perfect for parties, game day, or an easy snack.
Ingredients
Main
- 10 oz Rotel diced tomatoes & green chilies, undrained
- 12 oz Velveeta cubed OR 10–12 oz shredded cheddar and Monterey Jack
- ½ cup whole milk or heavy cream, plus extra to thin if needed
- 2 tbsp unsalted butter
- ¼ tsp garlic powder
- ¼ tsp onion powder
Optional Toppings & Add-ins
- Chopped fresh cilantro
- Sliced jalapeños or hot sauce
- 6 oz cooked chorizo for a meaty version
- 4 oz cream cheese for extra creaminess
Instructions
- Melt butter in a medium saucepan over low heat. Warm the milk until steamy. Add cheese a handful at a time, stirring constantly until smooth. Stir in the undrained can of Rotel and spices. Simmer gently for 2–3 minutes, thinning with milk if necessary. Serve warm.
- Combine cubed Velveeta or shredded cheese, Rotel, butter, and milk in the slow cooker. Cook on LOW for 1–2 hours, stirring occasionally, until smooth. Keep warm on the low setting and stir before serving.
- To add chorizo, brown and drain it before stirring into the finished dip. For a fresher twist, top with pico de gallo, avocado, and a squeeze of lime.
Notes
- To avoid grainy cheese texture, melt slowly over low heat and stir frequently.
- If using only shredded natural cheeses, add a splash more cream and stir continuously.
- Leftovers keep for up to 3 days in the refrigerator; reheat gently with added milk.
- Freezing is possible but may change texture—thaw and reheat slowly.
Nutrition
Calories: 160kcalCarbohydrates: 3gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 420mgSugar: 1g
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