Rotel Dip Recipe

My Grandma Verna used to make a Rotel dip that everyone loved. This recipe is inspired by that, but I wanted to use less processed ingredients. Instead of Velveeta cheese, like in original Rotel dip recipes, I call for a mix of cream cheese, sour cream, and shredded cheese. It creates a delicious texture when melted that’s perfect for dipping tortilla chips, pretzels, and veggies.

Ingredient Notes And Substitutions 

This easy appetizer dip requires less than 10 ingredients. Here are my notes about the main ones: 

• Ground beef: Most often, Rotel dip has ground beef as the base. That’s how my Grandma made it, and how I make it too. I usually use 90/10 lean ground sirloin. This dip also can be made with ground turkey, ground chicken, or ground sausage. 
• Rotel tomatoes: Rotel is a brand of diced tomatoes with diced green chiles. It comes in a few different spice levels, including mild, original, spicy, hot, or extra hot. Use any of those, depending on the heat level that you prefer. Most often, I use Original Rotel. For a milder tip, use a can of Rotel tomatoes in the mild variety or just use a small can of diced tomatoes then add a can of mild diced green chilies. 
• Cream cheese: Cream cheese melts nicely into this dip and helps it stay smooth and creamy when warm. I typically use regular cream cheese, but light cream cheese is a good substitute to cut back on some of the saturated fat. 
• Gruyere cheese: I love Gruyere cheese and use it in several of my dip recipes. I like that it adds a little nuttiness and slight sweetness to this dip, and it melts nicely.
• Cheddar cheese: Shredded cheddar cheese is a must-have for this dip, in my opinion. It helps balance the flavors, adding the right amount of sharpness and saltiness. Buy pre-shredded cheese or shred it off the block, either way works. 
• Taco seasoning: I use my own homemade taco seasoning made from chili powder, ground cumin, and a few other spices. But any packet of taco seasoning can work. Again, use mild, medium, or spicy taco seasoning depending on the spice preference. 

Find the ingredient list with exact measurements in the recipe card below.

Making Rotel Dip In The Crockpot

This warm real-food dip recipe is really straightforward. After cooking the ground beef and onions on the stovetop, stir everything together where it melts nicely in the crockpot. Here are the quick steps to make Rotel dip: 

1. Saute the meat and onions: In a skillet on the stovetop, saute the ground beef, onion, and garlic until it is brown and cooked through. If there is excess grease in the skillet, drain it before transferring the cooked meat, onions, and garlic to the crockpot. 
2. Add the remaining ingredients: To the cooked meat mixture in the crockpot, add the diced tomatoes (Rotel), cream cheese, shredded cheeses, sour cream, and taco seasoning. Stir to combine everything, then place the lid on the crockpot and set it on the Low heat setting for 3 hours. 
3. Stir and serve: After the 3 hours is up, stir the dip to combine all the ingredients and top with a little additional shredded cheese. Place the lid back on the crock and heat on the Low setting for another 30 minutes. If desired, garnish with some diced tomatoes or fresh cilantro and serve with tortilla chips for dipping. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

My Favorite Ways To Serve 

I made this easy Rotel dip for New Year’s Eve last year and it was such a hit that my family requested that I make it again as a savory appetizer for the Super Bowl or other game day gatherings. 

When I serve it, I serve it directly from the crockpot with a little scoop so guests can scoop out the dip and enjoy it with a variety of dippers. I like to set out blue corn tortilla chips for dipping, but it’s also great with pretzels, bell peppers strips and other veggies, corn chips like Fritos, crackers, or even pita chips. 

Leftovers of the dip are also great for making other new recipes, such as an easy filling for nachos, similar to queso dip. I place tortilla chips on a sheet pan, top with dollops of the dip, add some additional shredded cheese and other toppings, then heat in a 300-degree oven for about 7-9 minutes, or until everything is melty. This taco dip also makes a great taco bowl. My husband enjoyed it over rice with additional diced tomatoes on top.  

Storing Any Leftovers

If I have leftover dip, I transfer it to an airtight container and store it in the fridge for up to 4 days. To reheat it, return the dip to a small crockpot, cover it, and heat on the Low heat setting until warmed and melty, about 1-2 hours. Or, reheat it in a nonstick skillet on the stovetop over medium heat until warmed and melted again. 

I don’t recommend freezing leftover Rotel dip because these cheeses tend to seize and curdle when reheated after freezing. 

I also want to mention that this dip can be entirely made ahead, then stored in the fridge for up to 4 days before it will be served. Transfer the pre-made dip to a crockpot and place it on the Low heat setting, covered, until it is warm and melty again. 

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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