Description
A deliciously creamy and zesty Rotel Cheese Dip bursting with bold flavors from a perfect blend of spices, salsa verde, and Rotel tomatoes and chilies. Made with real cheeses and seasoned ground beef, this crowd-pleasing dip is ideal for gatherings and served warm with tortilla chips and fresh garnishes.
Ingredients
Scale
Meat and Spices
- 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
Base and Cheeses
- 1 10 oz. can MILD Rotel
- 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
Serving and Garnishes
- 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 almost cooked through. Add the flour and spices including chili powder, salt, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Continue cooking over medium heat for one minute until the ground beef is fully cooked and spices are fragrant.
- Add Ingredients and Simmer: Stir in the mild Rotel with juices, mild salsa verde, and milk. Bring the mixture to a simmer while scraping the brown bits from the bottom of the pan. Cook over medium heat for 5 minutes, stirring occasionally to blend all the flavors.
- Make it Cheesy: Reduce the heat to low and stir in the cubed, softened cream cheese until completely melted and incorporated. Gradually add the shredded cheddar cheese a handful at a time, stirring continuously until fully melted and the dip is smooth and creamy.
- Adjust and Serve: Taste the dip and adjust seasoning if needed by adding more hot sauce, cayenne pepper or salt to preference. If the dip is too thick, thin it with a little more milk. Serve warm with tortilla chips and garnish with diced tomatoes and fresh cilantro. For best results, keep the dip warm on the crockpot's warm setting during serving.
Notes
- This dip is packed with bold, zesty flavor from the combination of spices, salsa verde, and Rotel tomatoes and chilies.
- Uses real cheeses, avoiding processed cheese for a richer, creamier texture.
- Shredded cheddar cheese should be mild or medium, not sharp, for best flavor balance.
- Softening the cream cheese before melting helps achieve a smooth consistency without lumps.
- Adjust the heat level by modifying the amount of cayenne pepper and hot sauce to taste.
- Keeping the dip warm in a crockpot on the warm setting keeps it melty and perfect for parties.
Nutrition
- Serving Size: 1/10th recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
