Cheesy Rotel Tomato Dip (Printer-friendly)

Creamy melted cheese dip loaded with Rotel tomatoes and green chilies, ready in 15 minutes.

# What You Need:

→ Dairy & Cheese

01 - 16 oz processed cheese (such as Velveeta), cut into 1/2-inch cubes

→ Canned Goods

02 - 1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained

→ Meats (Optional)

03 - 1/2 lb ground beef or breakfast sausage

→ Seasonings (Optional)

04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder

# How to Make It:

01 - If using meat, heat a skillet over medium heat and cook the ground beef or sausage, breaking it apart with a spoon, until fully browned. Drain off any excess fat and set aside.
02 - Place the cubed processed cheese and the entire can of 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 combine 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. Avoid boiling to prevent scorching.
05 - Transfer to a serving bowl or keep warm in a slow cooker on the warm setting. Serve hot with tortilla chips, crackers, or fresh vegetable sticks.

# Expert Tips:

01 -
  • It takes fifteen minutes from pantry to party bowl, which means zero stress even if guests arrive early.
  • The combination of creamy processed cheese and zesty Rotel tomatoes creates a flavor that people genuinely cannot stop eating.
02 -
  • High heat is the enemy of processed cheese and will cause it to separate into a clumpy, oily mess, so always keep it at medium low or lower.
  • Grabbing the hot variety of Rotel or tossing in fresh diced jalapeños is the easiest way to control the spice level without changing anything else.
03 -
  • Cut the cheese into uniform half inch cubes so everything melts at the same rate instead of ending up with some chunks dissolved and others still solid.
  • If you are bringing this to a potluck, transport the cheese and Rotel separately and melt it on site, because reheating always gives a better texture than trying to keep it warm for hours in transit.

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