Rotel Dip

By Lidey Heuck

Published June 13, 2024

Rotel Dip
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(275)
Comments
Read comments

Named for its core ingredient, Ro*Tel, a Texan brand of canned tomatoes and chiles, this dip is a variation of chile con queso that often includes ground beef. It’s a pantry-friendly appetizer made in one skillet, and cooks up in just 15 minutes. While the recipe title refers to the spicy tomatoes, the key ingredient is the processed cheese, typically Velveeta, which gives the dip a luxuriously creamy texture. If you prefer not to use processed cheese, a combination of cream cheese and mild Cheddar may be used instead (see Tip). The flavor and texture will be slightly different, but the tomatoes and chiles will still shine through. And there’s a mild heat, even with the addition of chili powder. For more of a kick, use a “hot” variation of canned tomatoes and chiles, up the chili powder to taste or add a pinch of cayenne to the dip as it cooks.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:3⅔ cups (about 8 servings)
  • 1tablespoon olive oil
  • 1pound ground beef
  • 1(1-pound) block processed cheese, such as Velveeta (see Tip)
  • 1(10-ounce) can diced tomatoes and green chiles, such as Ro*Tel Original
  • ¼teaspoon chili powder, plus more for serving
  • Thinly sliced scallions, for serving
  • Tortilla chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

682 calories; 63 grams fat; 18 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 22 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 20 grams protein; 914 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large skillet, warm the olive oil over medium-high. Add the beef and cook, crumbling the meat with a wooden spoon until browned and just cooked through, 4 to 6 minutes.

  2. Step 2

    Decrease the heat to medium and add the cheese, tomatoes and chiles with their juices, and the chili powder. Cook, breaking up the block of cheese with a spoon, until the dip is smooth and creamy, 3 to 5 minutes.

  3. Step 3

    Serve hot, sprinkled with chili powder and scallions, and with tortilla chips for dipping.

Tip
  • If you prefer not to use processed cheese, you can substitute 8 ounces cream cheese and 8 ounces shredded mild Cheddar cheese (preferably yellow.) To make this substitution, add the cream cheese with the tomatoes and chiles in Step 2, along with ¾ teaspoon salt. Cook until the cream cheese is melted and incorporated, then add the shredded cheese and cook, stirring until just melted.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
275 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Christi

Use a breakfast sausage like Jimmy Dean. Use 2 cans of Rotel if you're using the large block. Place "cheese" and Rotel in crockpot. Once melted, add sausage. Heat until ready to dip. That's it. From Texas

Vicky

Criminy, do not use olive oil. Meat is gonna be greasy or have liquid that you'll need to drain off. You'll need 2 cans of Ro-Tel with that 1-pound block of Velveeta. Consider, instead of ground beef, a roll of Jimmy Dean or similar spicy breakfast sausage, browned and well-drained. Sincerely, from a veteran Texas queso cook.

Jon

A well-known trick to making any cheese melty like Velveeta is to combine sodium citrate with the cheese and liquids, using about 3% of the weight of the cheese and liquids as the measurement for the amount of sodium citrate. So in this recipe, with 1 pound of Velveeeta, you could use 1 pound of cheddar instead. That 1 pound of cheddar is 454 grams, and 3% of 454 grams is about 13 grams, so use 13g of sodium citrate. It's a great way to use up extra cheese from the warehouse store!

Kirsti

I made this with ground turkey and it came out great!

Georgia

I’m a Tex-Mex fiend for life and have made a very similar queso for years. I switched from ground beef to Jimmy Dean breakfast sausage, however - half a tube (I know how gross it sounds, but bear with me) per pound of Velveeta. When it’s almost finished, add a lot - a lot - of chopped cilantro, then top everything with a small dollop each of of avocado, sour cream and salsa for the Mexican flag.

LWH

My secret ingredient… add finely chopped onions. It really adds to the flavor! You can either first sauté onions in a little oil or add them raw. I usually use white onions, but red work as well. Stir into mixture as it melts. Another great addition is fresh chopped jalapeños for some added heat. Meat is optional. I prefer breakfast sausage, but if you use ground beef, add a packet of dry taco seasoning while cooking meat.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.