Description
This creamy Rotel Cheese Dip blends seasoned ground beef, flavorful spices, Rotel tomatoes, and melted cheeses into a smooth, cheesy delight perfect for serving with tortilla chips and garnishes like diced tomatoes and cilantro. Ideal for casual gatherings and game days, it’s easy to prepare on the stovetop and can be kept warm in a crockpot.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 2 tablespoons flour
- 2 teaspoons chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 10 oz. can MILD Rotel with juices
- ½ 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)
For Serving
- Tortilla chips
- Diced tomatoes
- Cilantro
- Hot sauce to taste
Instructions
- Cook Beef: Brown the lean ground beef in a large skillet over medium-high heat until it is almost cooked through. Add the flour and all the spices including chili powder, salt, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Continue cooking over medium heat for one more minute until the ground beef is fully cooked and the spices are fragrant.
- Add Ingredients and Simmer: Stir in the entire can of mild Rotel with its juices, the mild salsa verde, and 1 ¼ cups of milk. Bring the mixture to a simmer while scraping up any browned bits from the bottom of the pan to incorporate their flavor. Cook over medium heat for 5 minutes, stirring occasionally to blend the flavors.
- Make it Cheesy: Reduce the heat to low and add the cubed, very soft cream cheese. Stir continuously until the cream cheese is fully melted and smooth. Gradually add the shredded mild or medium cheddar cheese in small handfuls, stirring until each addition is melted and incorporated into the dip, yielding a creamy texture.
- Adjust and Serve: Taste the dip and adjust seasoning with additional cayenne pepper or hot sauce and salt if desired. If the dip is too thick, thin it with a little more milk to achieve your preferred consistency. Serve warm with tortilla chips, garnished with diced tomatoes, cilantro, and additional hot sauce on the side. Keep warm on the crockpot's warm setting if needed.
Notes
- Use mild Rotel without draining for the best balance of flavor and moisture. If using spicy Rotel, omit the cayenne pepper and add more heat to taste at the end.
- Avoid sharp cheddar cheese as its firm texture and low moisture cause it to separate when melted, resulting in a grainy dip rather than creamy.
- Use very soft cream cheese: cube the block and microwave for 30 seconds, then in 10-second intervals until almost melty. This helps it blend smoothly with the milk and shredded cheese without lumps.
- Keep the dip warm in a crockpot on the warm setting for best serving temperature during gatherings.
- Adjust thickness with extra milk to achieve a smooth, dippable consistency according to your preference.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg
