15 Rotel Dip Recipes You Need To Try

Rotel dip is a classic party appetizer. It is creamy, cheesy, and a little bit spicy. The original recipe has only three ingredients: Velveeta cheese, Rotel tomatoes and green chilies, and ground beef. But there are so many ways to make it.

These 15 Rotel dip recipes are all easy to make. Most of them take about 20 minutes from start to finish. They are perfect for game day, potlucks, or any time you need a quick and delicious dip. Grab your slow cooker or a large skillet. Let us get cooking.

1. Classic Rotel Dip (3 Ingredients)

This is the original Rotel dip. It has only three ingredients and takes less than 10 minutes to make. It is creamy, cheesy, and always a crowd-pleaser.

Prep time: 5 minutes | Cook time: 10 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 pound ground beef or Italian sausage (optional, but classic)

Instructions:

1. If you are using ground beef, cook it in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cheese cubes and the undrained Rotel tomatoes.
3. Heat over medium-low heat on the stove, stirring often, until the cheese is melted and smooth. Or microwave in 30-second bursts, stirring each time, until melted.
4. If you are using ground beef, stir it into the melted cheese mixture.
5. Pour the dip into a serving bowl. Serve warm with tortilla chips.

2. Slow Cooker Rotel Dip

This version is made in a slow cooker. It is perfect for parties because it stays warm for hours. You can set it and forget it.

Prep time: 5 minutes | Cook time: 2 hours | Servings: 12

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 8 ounces cream cheese, cut into cubes
• 2 cans (10 ounces each) Rotel tomatoes and green chilies, undrained
• 1 pound ground beef or breakfast sausage, cooked and crumbled

Instructions:

1. Cook the ground beef or sausage in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a slow cooker, combine the Velveeta cheese cubes, cream cheese cubes, undrained Rotel tomatoes, and the cooked meat.
3. Cover the slow cooker and cook on LOW for 1.5 to 2 hours. Stir every 30 minutes until the cheeses are completely melted and the dip is smooth.
4. Turn the slow cooker to the WARM setting for serving. Serve with tortilla chips, crackers, or vegetables.

3. Rotel Dip with Cream Cheese

Adding cream cheese makes the dip even creamier and richer. It also helps it stay smooth and dippable for a long time.

Prep time: 5 minutes | Cook time: 10 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 8 ounces cream cheese, cut into cubes
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 pound ground beef, cooked and crumbled (optional)

Instructions:

1. If you are using ground beef, cook it in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, cream cheese cubes, and undrained Rotel tomatoes.
3. Heat over medium-low heat on the stove, stirring often, until the cheeses are melted and smooth. Or microwave in 30-second bursts, stirring each time.
4. Stir in the cooked ground beef if using.
5. Serve warm with tortilla chips.

4. Rotel Dip with Sausage

Using breakfast sausage instead of ground beef gives the dip a different flavor. The sausage is more seasoned and a little bit spicy.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound breakfast sausage (mild or hot)
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained

Instructions:

1. Cook the breakfast sausage in a skillet over medium-high heat. Break it up with a spoon. Cook until it is browned and cooked through. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes and the undrained Rotel tomatoes.
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked sausage.
5. Serve warm with tortilla chips.

5. Rotel Dip with Ground Turkey

If you want a leaner version, use ground turkey instead of ground beef. It is still delicious and just as easy to make.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound lean ground turkey
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions:

1. Cook the ground turkey in a skillet over medium-high heat. Break it up with a spoon. Season with garlic powder, onion powder, salt, and pepper. Cook until it is browned and cooked through. Drain off any liquid.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes and the undrained Rotel tomatoes.
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked ground turkey.
5. Serve warm with tortilla chips.

6. Rotel Dip with Chorizo

Chorizo is a spicy Mexican sausage. It adds a lot of flavor and heat to the dip. This version is not for people who do not like spice.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound chorizo sausage, casings removed
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 can (4 ounces) diced green chilies (optional, for extra heat)

Instructions:

1. Cook the chorizo in a skillet over medium-high heat. Break it up with a spoon. Cook until it is browned and cooked through. Drain off the excess grease.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes and the undrained Rotel tomatoes. Add the extra can of green chilies if you want more heat.
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked chorizo.
5. Serve warm with tortilla chips.

7. Rotel Dip with Black Beans

This version adds black beans for extra fiber and protein. It is a great way to stretch the dip and make it a little heartier.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 12

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound ground beef, cooked and crumbled
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 teaspoon cumin
• 1/2 teaspoon chili powder

Instructions:

1. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, undrained Rotel tomatoes, cumin, and chili powder.
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked ground beef and the rinsed black beans.
5. Serve warm with tortilla chips.

8. Rotel Dip with Corn

Adding corn gives the dip a little sweetness and a nice pop of color. Use frozen or canned corn for convenience.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound ground beef, cooked and crumbled
• 1 cup corn kernels (frozen or canned)
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained

Instructions:

1. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
2. If using frozen corn, thaw it first. If using canned corn, drain it.
3. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes and the undrained Rotel tomatoes.
4. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
5. Stir in the cooked ground beef and the corn.
6. Serve warm with tortilla chips.

9. Spicy Rotel Dip with Jalapeños

This dip is for people who love heat. It adds fresh jalapeños and extra green chilies to the classic recipe. It will wake up your taste buds.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound ground beef, cooked and crumbled
• 2 cans (10 ounces each) Rotel tomatoes and green chilies, undrained
• 1 can (4 ounces) diced jalapeños, undrained
• 1 fresh jalapeño, seeded and finely chopped (optional)

Instructions:

1. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, both cans of Rotel tomatoes, and the can of diced jalapeños (with their juice).
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked ground beef and the fresh jalapeño if using.
5. Serve warm with tortilla chips.

10. Rotel Dip with Bacon

Everything is better with bacon. Adding crispy, crumbled bacon to Rotel dip takes it to a whole new level. It is smoky, salty, and delicious.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound ground beef, cooked and crumbled
• 8 slices bacon, cooked and crumbled
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained

Instructions:

1. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
2. Cook the bacon in a separate skillet until it is crispy. Drain on paper towels and crumble.
3. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes and the undrained Rotel tomatoes.
4. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
5. Stir in the cooked ground beef and the crumbled bacon.
6. Serve warm with tortilla chips.

11. Rotel Dip with Shredded Cheese (No Velveeta)

If you do not like Velveeta, you can make this dip with real shredded cheese. It is a little different, but still creamy and delicious. The key is to use cheeses that melt well.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded pepper jack cheese
• 2 tablespoons cornstarch
• 1 can (12 ounces) evaporated milk
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 pound ground beef, cooked and crumbled

Instructions:

1. In a bowl, toss the shredded cheeses with the cornstarch until they are coated.
2. In a large saucepan, heat the evaporated milk over medium-low heat.
3. Gradually add the shredded cheese mixture, a handful at a time, stirring constantly. Stir until each addition is melted before adding more.
4. Stir in the undrained Rotel tomatoes and the cooked ground beef.
5. Continue to cook and stir until the dip is hot and smooth.
6. Serve warm with tortilla chips.

12. Rotel Dip with Cream of Mushroom Soup

This is an unusual but delicious version. The cream of mushroom soup adds a rich, savory flavor and makes the dip extra creamy. It is a great way to change things up.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 can (10.5 ounces) cream of mushroom soup
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 pound ground beef, cooked and crumbled

Instructions:

1. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, cream of mushroom soup, and undrained Rotel tomatoes.
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked ground beef.
5. Serve warm with tortilla chips.

13. Rotel Dip with Chili Beans

This version adds a can of chili beans to make the dip heartier. It turns the dip into more of a meal. It is perfect for a hungry crowd.

Prep time: 5 minutes | Cook time: 15 minutes | Servings: 12

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound ground beef, cooked and crumbled
• 1 can (15 ounces) chili beans (do not drain)
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 teaspoon chili powder

Instructions:

1. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, undrained Rotel tomatoes, chili beans (with their sauce), and chili powder.
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Stir in the cooked ground beef.
5. Serve warm with tortilla chips or Fritos.

14. Rotel Dip with Roasted Garlic

Roasted garlic adds a sweet, mellow, and deeply savory flavor to Rotel dip. It is a more sophisticated version of the classic. It is easy to make if you roast the garlic ahead of time.

Prep time: 5 minutes (plus time to roast garlic) | Cook time: 10 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound ground beef, cooked and crumbled
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1 head of roasted garlic (about 2 tablespoons roasted garlic paste)

Instructions:

1. To roast the garlic, cut the top off a whole head of garlic. Drizzle with olive oil, wrap in foil, and bake at 400°F for 30 to 40 minutes. Squeeze the soft cloves out to make a paste.
2. Cook the ground beef in a skillet over medium-high heat until it is browned. Drain off the fat.
3. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, undrained Rotel tomatoes, and the roasted garlic paste.
4. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
5. Stir in the cooked ground beef.
6. Serve warm with tortilla chips.

15. Rotel Dip with Shrimp

This is a seafood twist on the classic Rotel dip. It uses cooked shrimp instead of ground beef. It is perfect for a special occasion or when you want something a little different.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 10

Ingredients:

• 16 ounces Velveeta cheese, cut into cubes
• 1 pound cooked shrimp, peeled, deveined, and roughly chopped
• 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
• 1/2 teaspoon Old Bay seasoning (optional)
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. If your shrimp is raw, cook it in a skillet with a little butter or oil for 2 to 3 minutes per side until pink. Then chop it.
2. In a large saucepan or microwave-safe bowl, combine the Velveeta cubes, undrained Rotel tomatoes, and Old Bay seasoning (if using).
3. Heat over medium-low heat, stirring often, until the cheese is melted and smooth.
4. Gently stir in the chopped cooked shrimp.
5. Pour the dip into a serving bowl. Garnish with fresh parsley.
6. Serve warm with tortilla chips or crackers.

Storage Tips

• Rotel dip can be stored in an airtight container in the refrigerator for up to 5 days.
• To reheat, microwave in 30-second bursts, stirring each time, or reheat in a saucepan over low heat. Add a splash of milk if the dip is too thick.
• Rotel dip does not freeze well. The texture of the cheese changes when thawed.

Final Thoughts

Rotel dip is a classic for a reason. It is easy, cheesy, and delicious. With these 15 recipes, you have plenty of options to choose from. There are versions with different meats, added vegetables, extra spice, and even seafood. Pick one and make it for your next party. Your guests will love it. Enjoy.