This Rotel dip is the kind of creamy, cheesy, meaty dip that disappears fast. It’s a classic Velveeta and Rotel dip made with spicy pork sausage, melty Velveeta, and Rotel tomatoes with green chilies, so every scoop is rich, bold, and a little bit spicy. It’s also ridiculously easy. You can have this Rotel cheese dip on the table in about 15 minutes, which makes it perfect for game day, parties, or any time you need a guaranteed crowd-pleaser.
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Why You'll Love This Rotel Dip Recipe
I make this Rotel dip anytime I need an appetizer that's guaranteed to be a favorite with all my guests. It’s the classic Velveeta and Rotel dip I grew up seeing at parties, but with one upgrade that makes it hit harder: browned spicy sausage or beef. Once you stir that sausage into melty Velveeta and Rotel tomatoes with green chilies, it turns into a warm, creamy dip that tastes like queso’s richer, bolder cousin.
What makes this Rotel cheese dip so good is the balance. Velveeta gives you that smooth, scoopable texture that stays creamy, Rotel adds the tang and just the right kick, and the sausage makes it hearty enough that people treat it like the main event. It also comes together quickly, so it’s perfect for game day, last-minute guests, or whenever the craving hits.
Serve it warm with tortilla chips (Tostitos are my favorite) and watch what happens. It’s one of those dips where everyone takes one bite, then keeps circling back for “just one more scoop.”
Ingredients Needed
- ½ lb. (250g) ground beef or ground pork sausage
- 8 oz. shredded or cubed Velveeta cheese
- 4 oz. can of Rotel
If you have some leftover Rotel tomatoes, you can use them to make this cheesy chicken rotel casserole, chicken spaghetti casserole, and this texas chicken spaghetti recipe.
How To Make Velveeta Rotel Dip
Step 1: Cook The Meat
So, to get started, you'll want to heat a large skillet over medium-high heat and add your ground sausage (or ground beef). Then, you'll want to break the sausage up with a wooden spoon and cook it until it’s completely browned.
Step 2: Add The Rotel Tomatoes and Velveeta Cheese
Now that the sausage looks good, you can add the Rotel tomatoes and Velveeta cheese. After you've added those ingredients, cook them together until the cheese is melted and the dip is bubbling away nicely.
Step 3: Finish The Dip
If the dip is too thick, add a little milk and stir occasionally until it is nice and smooth. Alternatively, if the dip is too thin, add more Velveeta cheese cubes until it reaches your desired thickness.
Step 4: Serve Warm
Once your Rotel cheese dip has a perfect consistency, spoon it into a large dish and serve it with some tortilla chips or warm bread. Enjoy!
My Expert Tips To Make The Best Rotel Dip Recipe
- Use full-fat ingredients for creaminess. For the creamiest, richest texture, stick to full-fat Velveeta and full-fat sausage. Reduced-fat versions can melt thinner and separate more easily. When it comes to velveeta rotel dip, going all-in is worth it.
- Brown the meat well for extra flavor. Do not just cook it until it’s gray. Let it brown and develop color, then break it into small crumbles so every scoop gets a little sausage. Those browned bits add a ton of flavor and make the dip taste more like a queso you’d get at a restaurant.
- Drain excess grease so the dip stays smooth. After the meat is cooked, drain off most of the fat. Leaving too much grease can make the dip feel oily on top and can dull the flavor. You want creamy and scoopable, not greasy.
- Cut the Velveeta into cubes so it melts fast. Smaller cubes melt quicker and more evenly, which helps you avoid overheating the dip while you’re waiting for the cheese to melt. It also makes the final texture smoother.
- Lower the heat before adding the cheese. Once the meat is browned, drop the heat to medium-low before adding Velveeta and Rotel. High heat can cause the cheese to scorch or the dip to separate. Low and slow melting gives you that silky rotel cheese dip texture.
- Do not dump in all the liquid without thinking. Rotel comes with juice, and that liquid helps the dip stay creamy, but if you want a thicker dip, start by adding most of the can and hold back a few tablespoons of the liquid. You can always stir it in at the end if you want it looser.
- Taste at the end before adding salt. Between the sausage, Velveeta, and Rotel, there’s already a lot of salt. Taste first, then season only if it needs it. If you want more kick instead of more salt, add a small pinch of cayenne or a splash of hot sauce.
- Use a slow cooker for parties. To keep your velveeta and rotel dip warm and melty, transfer it to a slow cooker and use the warm setting. It’s perfect for game day and prevents the dip from thickening too much as it sits.
- Add fresh toppings for that “just made” finish. Garnishes like chopped green onions, diced tomatoes, jalapeños, or cilantro add freshness and texture that cuts through the richness. I love doing this when I make it for Bills games at my house because it makes a simple dip feel next level.
- Fix it fast if it thickens. Rotel dip thickens as it cools. If it gets too thick, stir in a splash of milk, a spoonful of hot water, or even a little extra Rotel liquid until it’s creamy again.
Rotel Dip FAQS
Do I have to use Rotel tomatoes?
No, you don’t have to. Rotel is basically petite diced tomatoes with green chilies, so you can use any brand of diced tomatoes and add a small can of diced green chilies. That said, if you want the most classic “Rotel dip” flavor and you want it to be true to the name, Rotel is the easiest and best choice.
Can I make Rotel dip in a slow cooker or Crock Pot?
Yes, it works great. Brown the sausage first (this adds flavor and keeps the dip from getting greasy), then add the cooked sausage, Velveeta cubes, and Rotel to the slow cooker. Cook on low until melted and smooth, stirring occasionally, then switch to warm for serving. This is the best method for keeping the Velveeta Rotel dip creamy during parties.
Can I use different types of meat in Rotel dip?
Absolutely. Spicy pork sausage is the classic, but you can swap in ground beef, ground turkey, ground chicken, or even a plant-based ground option. Ground meat works best because it mixes evenly into the cheese dip. If your meat is lean, you may want a tiny splash of milk at the end for extra creaminess.
Can I make Rotel dip without Velveeta?
You can, but the texture will change. Velveeta melts smoothly and stays creamy, which is why Velveeta and Rotel dip is so popular. If you swap cheeses, use a good melting cheese and melt it gently so it doesn’t turn grainy.
How do I keep Rotel dip from getting thick or clumpy?
Rotel dip thickens as it cools. Keep it on warm in a slow cooker, or stir in a small splash of milk to loosen it back up. Also, melt the cheese over medium-low heat so it stays smooth instead of separating.
How long does Rotel dip last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to 4 days. It will thicken when cold, which is normal.
How do I reheat Rotel dip?
Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring often. Add a splash of milk or water if needed to bring it back to that creamy rotel cheese dip consistency.
Can I make Rotel dip ahead of time?
Yes. You can make it earlier in the day, refrigerate it, then reheat slowly in a skillet on the stove before serving. If you’re serving it at a party, reheat and transfer to a slow cooker on warm so it stays perfectly melty.
More Dip Recipes To Make Next
Rotel Dip
This Rotel dip is the kind of creamy, cheesy, meaty dip that disappears fast. It’s a classic Velveeta and Rotel dip made with spicy pork sausage, melty Velveeta, and Rotel tomatoes with green chilies, so every scoop is rich, bold, and a little bit spicy. It’s also ridiculously easy. You can have this Rotel cheese dip on the table in about 15 minutes, which makes it perfect for game day, parties, or any time you need a guaranteed crowd-pleaser.
Ingredients
- ½ lb. (250g) ground beef or ground pork sausage
- 8 oz. shredded or cubed Velveeta cheese
- 4 oz. can of Rotel
Instructions
- Heat a non-stick skillet to medium high and add the ground meat to it.
- Cook for about 8-10 minutes, breaking it with a wooden spoon until it’s completely browned.
- Add Rotel and Velveeta cheese to it and stir well until all the cheese melts. Test the salt level and season if needed.
- Serve with tortilla chips, crackers, or bread.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 10g
Tanya
Loved this!