Rotel Dip 3 Ingredient Recipe

Packed with savory beef crumbles and ooey-gooey cheese, this dip is a gift from above. Obviously, it’s perfect with tortilla chips, crackers, and toasted bread. But honestly, I don’t mind devouring it on its own. If you want to serve your party guests nothing but the best party appetizers, this Rotel dip should definitely be one of them.

What is Rotel Dip?

It’s a heavenly combination of ground beef and cheese in a spicy sauce made of Rotel. It’s beefy, cheesy, and everything you want a dip to be. The crazy thing is, as scrumptious as it is, this dip recipe only calls for three ingredients! It delivers such a phenomenal dip, yet it’s wildly easy to make.

Ingredients

This dip is crazy delicious, but it only requires three ingredients. How amazing is that?

Velveeta – The processed cheese responsible for making this dip ridiculously rich and creamy. Cut it into small cubes so that it melts more quickly.Ro-tel – A canned mix of diced tomatoes and green chiles. This spicy and tomatoey salsa makes up the sauce of the dip. Don’t drain it or the dip will be way too thick.Ground Beef – Use lean beef to keep the dip from being too greasy.

How to Make Rotel Dip

It’s so easy, all you’ll need is 15 minutes! First,

Brown the beef. Cook the beef in a skillet over medium heat and break it apart with a spoon. Stir it until the crumbles are no longer pink. Pro-tip: use an oven-safe skillet when cooking this dip. It retains more heat, keeping the cheese from hardening from the cheese. Drain the grease.
Add the rest of the ingredients. Add Velveeta cubes and Rotel. Reduce the heat to low and stir until the cheese is melted.
Serve and enjoy! Serve the dip with your favorite crackers and chips. Enjoy!

Tips for the Best Rotel Dip

Cook the dip in an oven-safe skillet. Such skillets retain heat longer, which will keep the cheese from hardening. Or, cook and serve it in a Crockpot. I have instructions for this below.Unless you want an extremely thick dip, don’t drain the Ro-Tel! You need its juice to moisten the dip. If the dip is too thick, mix in some milk to thin it out.To help melt the cheese quicker, add 2 tablespoons of butter to the dip.Not a fan of Velveeta? Cream cheese makes a great substitute. One 8-ounce package of cream cheese is all you’ll need.If you’re replacing Velveeta with cream cheese, throw in some shredded cheddar, too. Cream cheese has a milder flavor than Velveeta. Cheddar is perfect for adding flavor.

Recipe Variations

Make the dip your own with these fun variations!

Meat: I use ground beef, but any ground meat will do fine. Ground sausage, chorizo, pork, turkey, take your pick. Try combining the meats, too.Cheese: You can’t go wrong with some good, old-fashioned American cheese, but smooth and melty cheeses like cream cheese and cheddar will also make a great addition.Aromatics: If you don’t mind chopping up some vegetables, cook the beef with some garlic and onion to give it a richer flavor.Spices: red peppers, hot sauce, sriracha, and more green chiles all give the dip some heat. You can also add heat by using medium or hot Ro-Tel.Seasonings: Garlic powder, onion powder, taco seasoning – do whatever your taste buds tell dictate.Toppings: Give the dip an extra flair with salsa, jalapenos, and more cheese.Ro-Tel: If you don’t have it on hand, use a combo of canned diced tomatoes and green chiles.

How to Store Rotel Dip

In the Fridge Cover the bowl with plastic wrap and refrigerate it for up to a week. In the Freezer Transfer the dip to a freezer-safe bag or container and freeze for up to 3 months. Don’t forget to label the container accordingly! To Reheat Let the frozen dip thaw in the fridge, and then reheat on the stove until the cheese is melted.

How to Make Rotel Dip in the Crockpot

Using the Crockpot is an awesome way to keep this dip warm after cooking. Simply brown the ground beef and drain the grease. Then, throw all the ingredients in your Crockpot, set it to low, and cook it for 2 to 3 hours. Stir the mixture occasionally to melt the cheese. Once cooked, set the Crockpot to warm. That’ll keep the dip warm and the cheese melty.