Rotel Dip is a quick and easy cheesy dip that only takes a few minutes to prepare! This simple dip recipe, which only requires four ingredients, has a long history of pleasing visitors. Ground beef, Rotel tomatoes, processed cheese, and seasonings are mixed to create a quick and incredibly creamy favorite. The key components of this straightforward dip dish are meat, cheese, and Rotel Tomatoes, which are small, diced tomatoes with green chilis and seasonings.
This Rotel dip recipe will always work. Since each bite has the perfect amount of heat, it never fails to impress. It is possible to dip almost anything into it. It frequently goes with veggies, crackers, tortilla chips, or bagel chips.
What is Rotel Dip?
Even more basic than Queso Dip, the recipe for Rotel Dip, also referred to as “ugly dip,” is fairly simple and only asks for four ingredients. I include sausage, processed cheese, canned Rotel tomatoes, and a dash of chili powder (or ground beef). If you’re unsure what Rotel tomatoes are, they are little diced tomatoes combined with green chilis and seasonings.
They have a light spicy flavor and nearly have a salsa-like flavor. Taco soup, stews, and chili recipes all benefit from the flavor-enhancing qualities of Rotel tomatoes. They are typically found close to the cans of tomatoes in your local supermarket. Salsa can be used in place of Rotel if you want to make Rotel dip but don’t have any Rotel, even though it won’t taste exactly like Rotel and it won’t be Rotel Dip technically speaking.
How to Make Rotel Dip?
Drain the browned meat. In the same pan, put cheese and Rotel tomatoes. 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 Rotel 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.
Rotel Dip with 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.
It’s easy to prepare this dip in a slow cooker. Simply prepare the ground beef or sausage according to the directions, drain, and then brown once more. All the ingredients should be combined in a small slow cooker. Cook the ingredients on low for two to three hours, stirring regularly, until they have melted.
Warm the slow cooker once the butter has melted. This recipe tastes great served warm from a slow cooker during a party, even if you make it on the stovetop. When Rotel dip gets chilly, it could harden, making scooping difficult. If this happens, either on the burner or in the microwave, reheat the meal until it is dippable once more.
- 1 pound of mild or hot sausage or ground beef
- Processed cheese, 8 ounces, *see note
- 10 ounces of undrained Rotel tomatoes
- optional 1/2 teaspoon chili powder
- Over medium-high heat, brown ground beef (or sausage) until no pink is visible. Remove any fat.
- Add remaining ingredients after decreasing heat to medium.
- The dip should be smooth and the cheese should be melted.
- Serve with tortilla chips right away.
How do you Make Rotel Dip Thicker?
Rotel Dip will thicken naturally while it settles, but if you want it thicker right away, melt extra Velveeta by adding 1-2 1″ cubes at a time. For your cheese sauce, you only need one or two teaspoons of flour or cornstarch. You should also add roughly half a cup of water to the mixture in addition to this. To create a slurry, you must combine the cornstarch or flour with cold water in a small bowl. Dissolve the cornstarch or flour in a cup of water in a small bowl. A slurry will be produced by the cold water. Over medium heat, stir the slurry into the cheese sauce. Allow the sauce to simmer and thicken.
If the cheddar beer cheese is too thin, add an additional tablespoon of flour or cornstarch to thicken it. One-fourth cup of the thin beer cheese sauce should be combined with flour or cornstarch in a separate basin. Reintroduce the new thick sauce to the beer cheese recipe gradually. Mix in yogurt. To thicken a creamy dip, stir in a spoonful or two of plain Greek yogurt. Greek yogurt is a healthy substitute for sour cream or mayonnaise because of its inherently rich, creamy texture. Use sour cream or mayo as an alternative as not every creamy dip pairs well with the acidity of Greek yogurt.
How Long does Rotel Dip Last?
It should be kept in the refrigerator in an airtight container. It ought to last 3 to 4 days. When you want some, rewarm it in the microwave. You should be able to keep your Velveeta cheese dip in the refrigerator for around 5-7 days if you simply add Rotel or another comparable product to it. Just make sure to keep it in an airtight container. Your Velveeta cheese dip may only last around 3–4 days in the fridge if you included meat or other quickly spoiling ingredients. Pack the cheese dip into convenient serving sizes using little resealable plastic bags. Simply spoon the dip into the container of your choice, leaving an inch or two of room, and seal.
Write the storage date with a marker, then stick it in the freezer. Fresh and prepared homemade pasta should be consumed fairly soon, although dry pasta can be stored for a long time in the cupboard. Most cooked pasta only keeps well in the refrigerator for 3-5 days before it begins to lose its freshness. A homemade or restaurant-bought side of queso can be stored in an airtight container in the refrigerator for up to 4 days. Store-bought cheese dip, like Tostitos, should be consumed within two weeks after opening, although it should keep for up to two months in the refrigerator and three months in the freezer.
What do you Serve with Rotel Dip?
We enjoy eating this Rotel dip straight out of the bowl with tortilla chips, toasted bread slices, pretzels, and vegetables. If you prefer your dip spicy, pick up a can of hot Rotel tomatoes or hot breakfast sausage. Offer tortilla chips for dipping along with the cheesy beef Rotel dip. Or prepare a variety of dipping foods, such as bread cubes, pretzels, or crackers. To scoop up this tasty crowd-pleaser, you can also use slices of vegetables like bell peppers, carrots, or celery. Strong diapers are required for hearty dips. To support all of that excellent stuff, you need a strong foundation.
The finest accompaniments to these dips are tortilla chips, thicker potato chips, crackers, toasts, bagel crisps, bread sticks and pretzels, sliced apples and pears, and raw vegetables. Given that the majority of Rotel is made up of tomato juice, tomatoes can be used in place of Rotel tomatoes by draining them first and then adding green chilies and spices. On the other hand, the flavor of canned diced tomatoes is the most comparable to Rotel.
Can you Add Milk in Rotel?
If you want your Rotel Dip to be runnier because it is too thick, add 2 teaspoons of warm milk or water at a time, stirring after each addition, until the desired consistency is achieved. As opposed to Rotel Dip with Ground Beef made with fresh milk products, Rotel Dip with Ground Beef produced using evaporated milk does not thicken and gelatinize as soon. Fresh milk can be substituted for evaporated milk, though, if you don’t have any. Cheddar cheese can be melted without milk by steaming, microwaving, or cooking it on the stove. Before putting the cheese in the microwave to melt, let it sit at room temperature first.
If the cheese isn’t completely melted, stir it and reheat it in the microwave until it’s the right consistency. You need to add back liquid to maintain the sauce’s ideal consistency. For this, there are options. Water can be used, however, the flavor will be diluted. The texture is also good with milk or cream, although you risk getting a bland sauce if you do. One of the key components of Rotel is diced tomatoes, however, if you don’t like heat or a spicy flavor, diced tomatoes make a great Rotel substitute. Additionally, the juice from the canned tomatoes ensures that the cheese queso you serve will have the same texture as Rotel.
Using your slow cooker after preparing this simple dip on the stovetop is a terrific idea! Simply put the heated crock on top of the cooked dip. Simply let the Rotel sausage dip cool and then store it in the refrigerator until you’re ready to enjoy it if you’d like to prepare it the day before your event. Cook on the stovetop or in a slow cooker. To prevent the dip from becoming overly thick, you might need to add a little milk. I like to add some chopped green onions and sriracha sauce to the dish to give it a more medium spicy flavor. In a freezer-safe container, the Rotel tip can be frozen for up to three months.
Simply defrost the dip in the refrigerator before heating it on the stovetop or in a slow cooker when you’re ready to dine. Meat is seared and drained. Cheese and undrained Rotel tomatoes should be added. Over low heat, stir it until it melts. Dip with Rotel and Cream Cheese In this recipe, cream cheese can be used in place of the Velvetta. Although significantly different, it will still be fantastic! Leave the chips in the bag and serve the dip with finely chopped vegetables in place of the chips.