Rotel Cheese Dip
This is the best Rotel Dip dip ever because it's bursting with bold, zesty flavor thanks to a perfect blend of spices, salsa verde, and Rotel tomatoes and chilies! Best of all, it's made without any processed cheeses but is still luxuriously creamy thanks to my expert tips, technique, and ingredients. See the post for step-by-step photo instructions, tips, variations for a crowd-pleasing, melty, irresistible dip ready in no time!
Servings 10 people
Ingredients
- 1 pound lean ground beef
- 2 tablespoons flour
- 2 teaspoons chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground cumin
- 1/2 tsp EACH smoked paprika, garlic powder, onion powder
- 1/2 teaspoon cayenne pepper, more or less to taste
- 1 10 oz. can MILD Rotel
- 1/2 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! See Notes)
For Serving
- Tortilla chips
- Diced tomatoes
- Cilantro
- Hot sauce to taste
Instructions
- Cook Beef: Brown the meat in a large skillet over medium-high heat until it’s almost cooked through. Then add the flour and spices, and cook over medium heat for one minute (ground beef should be fully cooked).
- Add Ingredients and Simmer: Stir in the Rotel with juices, salsa verde, and milk. Bring to a simmer while scraping the brown bits from the bottom of the pan, then cook over medium heat for 5 minutes, stirring occasionally.
- Make it Cheesy: Reduce the heat to low and stir in the cream cheese until melted, then add the cheddar cheese, a handful at a time, until melted.
- Adjust and Serve: Adjust to taste with hot sauce/cayenne pepper and/or salt. Thin with milk if desired. Serve with tortilla chips and additional garnishes. I recommend keeping it on the warm setting in a crockpot.
Notes
- Rotel: This recipe was tested with MILD Rotel-don't drain before using. If you choose to use spicy, then omit the cayenne pepper and add to taste.
- Sharp cheddar isn’t ideal for smooth dips because of its aging. As cheddar matures, its protein structure tightens and moisture decreases. The low moisture means it doesn’t melt into a creamy sauce; it separates into grainy solids and oily fat.
- Use very soft cream cheese: Cube it and spread it out on a plate. Microwave for 30 seconds, then at 10-second intervals until super soft and almost melty. This will make it easy to blend with the milk and cheese without lumps.