Rotel dip recipe
Making this Rotel dip recipe is quick and easy. Follow these simple steps for a perfectly creamy, cheesy, and flavorful dip!
Ingredients
- 1 small red onion minced
- 3 garlic cloves minced
- 1 pound lean ground beef
- 2 tbsp package taco seasoning
- 1 can Rotel tomatoes (original or mild, not drained)
- 1 block of cream cheese cubed
- ½ cup sour cream
- 2 cups finely shredded yellow cheddar cheese
Instructions
- Cook the onions and garlic – In a large skillet over medium heat, sauté the minced red onion until soft. Add the garlic and stir for another 30 seconds until fragrant.
- Brown the beef – Add the ground beef to the pan. Cook until browned, breaking it up into crumbles as it cooks. Drain any excess grease if needed.
- Season the meat – Stir in the taco seasoning and mix well. Let it cook for another minute to infuse the flavors.
- Add the Rotel tomatoes – Pour in the canned tomatoes (with juices) and stir well. Let the mixture simmer for a few minutes to blend the flavors.
- Melt the cheese – Reduce the heat to low and add the cream cheese cubes. Stir continuously until fully melted and incorporated.
- Add the sour cream and cheddar – Stir in the sour cream, followed by the shredded cheddar cheese. Mix until the dip is smooth and creamy.
- Serve warm and enjoy – Once everything is melted and combined, remove from heat. Serve immediately with chips, crackers, or veggies!
Notes
Want to take your Rotel dip recipe to the next level? Here are some expert tips!
- For a creamier dip, add an extra ¼ cup of sour cream or a splash of milk while melting the cheese.
- To make it spicier, use hot Rotel tomatoes or add diced jalapeños for extra heat.
- For a chunkier dip, don’t over-stir the ingredients—let some texture remain.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat, stirring well.