Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Rotel Dip Recipe
I’ve had a number of people ask me how I would make Rotel Cheese Dip, and I’m happy to say it’s finally here! If you’re looking for a deliciously decadent appetizer or party dip, look no further. I’ve seen many recipes that simply dump 4 ingredients into a pot and let it all melt through, but after testing, this is how I like to make mine. The best Rotel Dip is made with a simple roux, which makes the cheesy dip extra creamy and delicious. It’s the only way I like to make it, and I think you will love it, too. I’ll bring the chips and you make the dip! Let’s talk about how to make Rotel dip, shall we?
Ground Beef. I like 80/20, though it’s also great with Italian sausage for Rotel Sausage Dip. Taco Seasonings. Try my homemade taco seasoning. Vegetable Oil. Or you can use the drippings from the ground beef or sausage. All Purpose Flour. For making a roux. Milk. 2 percent milk is great, but you can use whole milk, half and half, or heavy cream for a more robust version. Rotel (Ro*Tel) Tomatoes. Use your favorite. There are many versions. I’m using the fire roasted tomatoes with green chilies variety, but it’s also great with the fiery habanero variety. See the Rotel Web Site. Cheese. I prefer a mix of cream cheese and cheddar cheese, but you can also use Velveeta cheese. For Serving. Crispy tortilla chips fresh chopped green onion or cilantro, red chili flakes.
In the same pan, make a light roux with flour and oil (or you can use the pan drippings). See my post on how to make a roux. The roux is important for extra creaminess. Next, stir in milk to thicken, then stir in a can of rotel and cheeses. Be sure to stir the cheeses in a bit at a time until well incorporated. Return the ground meat to the pan and mix it up. Boom! Done! Your creamy Rotel dip is ready to serve. This is how you make it, nice and creamy, cheesy, and served hot. Bust out the chips! Just be careful, this dish is addictive. If serving for a party, you can keep it warm in a crock pot or slow cooker so it doesn’t cool off and harden up. If it does begin to harden, swirl in a bit of milk or cream over low heat to make it creamy again. That’s it, my friends. I hope you enjoy this Rotel dip recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
