Making Rotel Dip

For a quick and extremely creamy favorite, ground beef, Rotel tomatoes, processed cheese, and seasonings are combined.

In a slow cooker, prepare Rotel dip and keep it warm. The Ultimate Buffalo Chicken Dip and Jalapeno Poppers should also be served with it, along with Baked Buffalo Wings, for the best game day feast.

Describe Rotel Dip

The recipe for Dip, sometimes known as “ugly dip,” is fairly straightforward and just calls for four ingredients, making it even simpler than Queso Dip. I add sausage, processed cheese, Rotel tomatoes in a can, and a little chili spice (or ground beef).

Rotel tomatoes, if you’re wondering what they are, are little diced tomatoes mixed with green chilis and seasonings. They’re mildly spicy; in fact, they almost taste like salsa!

Rotel tomatoes enhance the flavor of many dishes, including taco soup, stews, and chili recipes. They are typically located near the canned tomato section of your supermarket store!

Even though salsa won’t taste precisely the same as Rotel and it won’t strictly be Dip, it can be used in place of Rotel if you want to make dip but don’t have any Rotel.

Creating Rotel Dip

Making this cheese dip is as simple as 1, 2, and 3! Actually, it couldn’t be any easier.

1. Drain the browned meat.
2. In the same pan, put cheese and Rotel tomatoes.
3. until melted, stir.

Do not drain the Rotel; the liquids will give the dish the proper consistency.

Sometimes we do add two Rotel cans! Of course, you may substitute your own favorites or alter the tastes and additives to suit what you have on hand, just like with most recipes.

Ground Beef Rotel Dip

Even while you may make Dip without meat, we absolutely adore giving this dip a hearty boost by including ground beef or sausage.
Drain any fat after browning the meat. Add your Rotel tomatoes and cheese after draining them. To melt it all, stir it together in the same pan.

Dip with Rotel and Cream Cheese

You can prepare this dip with cream cheese if you’d prefer to exclude the processed cheese loaf (Velveeta cheese).

Simply substitute an 8-oz box of cream cheese for the processed cheese.

I prefer to incorporate some strong cheddar cheese when using cream cheese.

No matter what kind of cheese you use, you may thin out this recipe by adding a little milk if you like a thinner consistency.

Making Rotel Dip in a CrockPot

Making this dip in a slow cooker is simple. Simply cook the ground beef or sausage as recommended, drain, and then brown again.

In a small slow cooker, combine all the ingredients. Cook on low for 2 to 3 hours, stirring occasionally, until the ingredients are melted. When melted, set the slow cooker to warm.

Even if you cook this recipe on the stovetop, serving it at a party in a slow cooker on warm is fantastic! Once cold, the Rotel dip may solidify, making scooping challenging.

Reheat the food until it is dippable once more if this occurs, either on the stovetop or in the microwave.

1. Over medium-high heat, brown ground beef (or sausage) until no pink is visible. Remove any fat.
2. Add remaining ingredients after decreasing heat to medium.
3. The dip should be smooth and the cheese should be melted.
4. Serve with tortilla chips right away.

Notes

If you like, salsa can be used in place of the Rotel.

Velveeta cheese can be replaced with cream cheese. Add about 1 cup of sharp cheddar cheese and an 8-ounce package of cream cheese in place of the processed cheese.

We also add 8 oz of processed cheese to this dip to make it thick and filling. If desired, you may add up to 16 oz of processed cheese.

Diced jalapenos, sharp cheddar cheese, and cayenne pepper are optional additions.

Warm up this dip in a little slow cooker. The dip can be reheated but will thicken as it cools. As it cooks, stir in up to 1/3 cup of milk to keep it dippable for longer.