Description
This creamy Rotel Cheese Dip is a flavorful, cheesy delight perfect for parties and gatherings. Featuring seasoned ground beef, mild Rotel tomatoes, creamy cheeses, and a touch of spice, it's a crowd-pleaser best served warm with tortilla chips and fresh garnishes.
Ingredients
Scale
Meat and Seasoning
- 1 pound lean ground beef
- 2 tablespoons flour
- 2 teaspoons chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (more or less to taste)
Cheese and Liquid
- 1 10 oz. can MILD Rotel with juices
- ½ cup mild salsa verde
- 1 ¼ cup milk, plus more as needed
- 8 oz. full fat block cream cheese, cubed and very soft
- 2 cups freshly shredded mild or medium cheddar cheese (NOT SHARP)
For Serving
- Tortilla chips
- Diced tomatoes
- Cilantro
- Hot sauce to taste
Instructions
- Cook Beef: Brown the ground beef in a large skillet over medium-high heat until it is almost fully cooked. Add the flour and all spices including chili powder, salt, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Continue cooking over medium heat for one minute until the beef is fully cooked and the spices are aromatic.
- Add Ingredients and Simmer: Stir in the mild Rotel tomatoes along with their juices, the salsa verde, and the milk. Bring the mixture to a simmer while scraping up any browned bits clinging to the skillet’s bottom. Cook over medium heat for 5 minutes, stirring occasionally to blend the flavors.
- Make it Cheesy: Reduce the heat to low and gradually stir in the softened cream cheese, allowing it to melt smoothly into the mixture. Then add the shredded cheddar cheese a handful at a time, stirring until each addition melts completely into the dip, creating a creamy cheese sauce.
- Adjust and Serve: Taste the dip and adjust seasoning with additional hot sauce, cayenne pepper, or salt as desired. If the dip is too thick, thin it with extra milk to your preferred consistency. Serve warm with tortilla chips, diced tomatoes, cilantro, and extra hot sauce for garnishing. For best results, keep the dip warm in a crockpot on the warm setting during serving.
Notes
- Use MILD Rotel and do not drain the juices to preserve the perfect balance of flavors. If using spicy Rotel, omit the cayenne pepper and add heat according to taste.
- Avoid sharp cheddar cheese because its low moisture and protein structure can cause the dip to become grainy instead of creamy.
- Make sure the cream cheese is very soft for easy blending; cube it and microwave for 30 seconds, then in 10-second intervals until it’s almost melty and lump-free.
- This recipe serves approximately 10 people, perfect for gatherings or parties.
- Keep the dip warm using a crockpot to maintain its creamy texture during serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg
