Print the recipe for Rotel Dip

Click the button below or select 'File > Print...'

Rotel Dip

a bowl of rotel dip topped with cilantro and tomatoes served with tortilla chips
  • Serves:  12
  • Prep Time:  15 min
  • Cook Time:  5 min

Ingredients

  • 1 pound 90/10 ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 15 ounces velveeta cheese, cubed
  • 1 (10-ounce) can Rotel tomatoes

For Serving

  • Minced fresh cilantro
  • Sliced green onions
  • Diced tomatoes
  • Corn tortillas chips

Method

  1. Place the beef in a large skillet over medium-high heat. Cook, breaking it up with a wooden spoon, until browned, 8-10 minutes. Add the chili powder, onion powder, and garlic powder and stir to combine.

  2. Stir in the velveeta and Rotel tomatoes, then reduce the heat to medium. Cook, stirring, until the cheese melts, about 5 minutes more.

  3. Top with cilantro, green onions, and tomatoes, if using. Serve immediately with tortilla chips on the side. Store refrigerated in an airtight container for up to 3 days.


Note: To reheat, simply return the dip over low heat and stir until the cheese has re-melted and the dip is warmed through.