Easy Rotel Dip

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Rotel Dip is a creamy three-cheese dip with juicy flavorful chunks of ground beef, tomatoes, and green chilies. Whether it’s prepared in a skillet or a crockpot, you’ll be scooping up this mouthwatering Velveeta Rotel dip until the bowl is clean. This crowd-pleasing appetizer is perfect for parties and entertaining.

For more party dip recipes, try Queso Blanco with Guacamole, Caramelized Onion Dip and Whipped Feta with Charred Scallions, next!

a close up view of a skillet full of rotel dip

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Quick, easy, and oh-so cheesy, this Rotel cheese dip can be conveniently made in two ways. Whip it up on the stove or let it simmer in the crockpot. Made with Velveeta, cream cheese, and pepper jack cheese, this is a truly indulgent snack that’s perfect for cheese lovers. Get ready to enjoy the best Rotel dip you’ve ever tasted!

Why This Rotel Dip Recipe Works

  • Great for Gatherings – Whether it’s a potluck, movie night, or a Super Bowl watch party, everyone will gather around a bowl of this Rotel dip with cream cheese.
  • Quick and Easy – With simple, straightforward instructions, you gradually build the flavors for this delectable dip.
  • Customizable – Mild or spicy, with or without meat, on the stove, or in the crockpot, make this Rotel dip recipe your own!
best-rotel-dip

What is Rotel?

Rotel, or Ro-Tel, is a Texas brand of canned tomatoes. Rotel is a savory mixture of ripe tomatoes, green chilies, and spices. There are 11 varieties including Original, Hot, Serrano, and Mexican Style. For this recipe, we use the mild variety.

Tools You’ll Need

Ingredients You Will Need for Rotel Dip

  • Ground beef – Use 85% lean.
  • Taco seasoning – Use the taco seasoning packets for extra flavor.
  • Velveeta cheese – Add it to the pan cubed so it easily melts.
  • Cream cheese – The key to creamy Rotel dip is full-fat cream cheese. Add it cubed so it melts faster.
  • Pepper jack cheese – Shred fresh cheese. Avoid pre-shredded cheese as it tends to be coated in a waxy preservative that makes the cheese harder to melt.
  • Rotel – Use the mild variety for less spice. If you prefer a spicier dip, go for hot. Do not drain the juices.
close up view of dip with ground beef, cheese, tomatoes, sliced jalapenos, and cilantro

How To Make Rotel Dip on the Stove

Rotel dip easily comes together by seasoning and browning ground beef, draining the excess grease, and melting all the other ingredients into a creamy, luscious cheese sauce.

Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.

ground beef in a skillet

Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.

ground beef with seasonings

Add velveeta, Rotel, pepper jack cheese, and cream cheese. Stir until ingredients melt. and a cohesive mixture forms, about 10 minutes. Rotel dip is best enjoyed warm. Enjoy warm with tortilla chips, corn chips, or crudité.

overhead view of dip ingredients in a skillet
melted cheese with beef and seasonings in a skillet

Crockpot Option

Making crockpot Rotel dip is great because it keeps the dip warmer for longer. If serving this at a party, this is the preferred way to prepare and serve it as the cheese will thicken as it cools. Serving dip directly from the slow cooker is a game changer!

Also, keep in mind that if you opt for the crockpot version, it will take about 2 hours for the cheese to fully melt. Conversely, you can prepare the dip per the stovetop instructions, then transfer the dip to a crockpot and keep on the “low” or “keep warm” setting.

  1. Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  2. Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
  3. Transfer the ground beef to a crockpot, then add the remaining ingredients. Cover and adjust the setting to high. Stir occasionally and once the cheese has completely melted, lower the setting to “keep warm”. Enjoy!
rotel-dip-with-tortilla-chips

Tips and Tricks

  • If preparing on the stove, use an oven-safe skillet. It retains heat for longer and prevents the cheese sauce from thickening too fast.
  • If the dip has gotten too thick, add one tablespoon of milk or water at a time until you reach the desired consistency.
  • Serve dip in the crockpot. Even if you prepare it on the stove, it’s a good idea to transfer it to the crock pot so it can stay warm. As Rotel dip cools, it thickens and then it won’t be as appetizing or easy to scoop.

Variations

  • Other Proteins. Use pork sausage instead of or combined with ground beef for sausage Rotel dip. (Use the spicy variety for an extra kick of heat.) Ground turkey, chicken, and shrimp are all viable options, too.
  • Rotel Dip Without Meat. Easily make this a vegetarian dip by omitting ground beef. Consider adding drained black beans or pinto beans in order to make it heartier.
  • Spicy Rotel Dip. For a spicier dip, add diced jalapenos, habaneros, chipotle chili powder, crushed red pepper, or your favorite hot sauce.
  • Rotel Dip Without Velveeta. While I absolutely love Velveeta in this recipe, it may not be everyone’s favorite. If you leave out the Velveeta, double the amount of the cream cheese and pepper jack and add 8 ounces of a third melty cheese like shredded cheddar.

Leftovers

Store leftover Rotel dip in an airtight container in the fridge for up to 4 days. To freeze, place it in the freezer for up to 2 months. When you are ready to reheat it, thaw the dip in the refrigerator overnight. Then heat it up on the stove over medium-low heat or in the crockpot.

rotel cheese dip in a pan

Frequently Asked Questions

What is Rotel dip made of?

There are many Rotel dip recipes but all of them include a can of Rotel and one melty cheese (usually Velveeta). This recipe includes Rotel, cream cheese, Velveeta cheese, pepper jack cheese, taco seasoning, and ground beef.

Are you supposed to drain Rotel?

No. Do not drain Rotel before adding it to the cheese mixture. The liquid in Rotel is the perfect amount for this dip. It adds moisture so it’s not too thick.

How to make Rotel dip thinner?

Simply add water in 1 tablespoon increments to thin out the dip. You can also use milk, preferably whole milk.

What is the difference between rotel and salsa?

Sometimes one is substituted for the other but Rotel and salsa contain different ingredients. Rotel contains diced tomatoes and green chilies while salsa contains that plus onions, lime juice, and cilantro.

How else can I use Rotel dip?

Use leftover dip as a sauce; drizzle it over nachos, fries, or hotdogs.

Looking for More Appetizer Recipes

Loving this Recipe?

There’s a reason this Rotel Dip with cream cheese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

rotel-dip

Easy Rotel Dip

Rotel Dip is a creamy three-cheese dip with juicy flavorful chunks of ground beef, tomatoes, and green chilies. Whether it's prepared in a skillet or a crockpot, you'll be scooping up this mouthwatering Velveeta rotel dip until the bowl is clean. This crowd-pleasing appetizer is perfect for parties and entertaining.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Jeri Mobley-Arias
Course Appetizer
Cuisine American

Equipment

  • 1 Cast Iron Skillet
  • 1 Crock Pot optional

Ingredients

  • 1 pound ground beef, 85% lean
  • 5½ teaspoons taco seasoning, from the packet
  • 16 ounces velveeta cheese, cubed
  • 4 ounces cream cheese, full-fat, cubed
  • 4 ounces pepper jack cheese, shredded, do not use pre-shredded
  • 1 can Rotel, mild, do not drain

Instructions

  • Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  • Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
  • Add velveeta, Rotel, pepper jack cheese, and cream cheese. Stir until ingredients melt. and a cohesive mixture forms, about 10 minutes. Rotel dip is best enjoyed warm. Enjoy warm with tortilla chips, corn chips, or crudité

Crockpot Option

  • Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  • Drain oil, leaving about 1 tablespoons in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
  • Transfer the ground beef to a crockpot, then add remaining ingredients. Cover and adjust setting to "high". Stir occasionally and once cheese has completely melted, roughly two hours, then lower setting to "keep warm". Enjoy! *See notes for more crockpot details.*

NOTES

Crockpot Version
Making crockpot Rotel dip is great because it keeps the dip warmer for longer. If serving this at a party, this is the preferred way to prepare and serve it as the cheese will thicken as it cools. Serving dip directly from the slow cooker is a game changer!
Also, keep in mind that if you opt for the crockpot version, it will take about 2 hours for the cheese to fully melt. Conversely, you can prepare the dip per the stovetop instructions, then transfer the dip to a crockpot and keep on the “low” or “keep warm” setting.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Beef Stock

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This homemade beef stock captures the rich, savory essence of roasted bone marrow and stew meat slowly simmered with aromatics, vegetables, and herbs. It is made with all natural ingredients that mingle low and slow on the stove. Beef stock enriches the flavor of everything it is added to and is used to make soups, stews, and more.

Once you have your beef stock ready to go, try it in beef recipes like this Short Rib Ragu and Red Wine Short Ribs.

overhead view of beef stock

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Beef stock made from scratch is superior to what’s on grocery store shelves. Stock is the building block of many savory recipes so why not make it as good as possible? This recipe is brimming with fresh flavor that can not be replicated for mass production. With some quality ingredients and a bit of patience, you can make the best beef stock right at home!

Why This Recipe Works

  • Better Than Store-bought Stock – Not to knock the boxed version as it is good, in a pinch, but nothing compares to making your own beef stock. This homemade version is made without salt, giving you the flexibility to season to your liking when adding it to your favorite dishes.
  • Simple – Although it takes several hours, the process is very straightforward and pretty hands-off with no stirring required.
  • Nutritious – The bones are cooked slowly over time in order to extract not only flavor rich in minerals, among other qulaities.
beef stock recipe ingredients

Beef Stock vs. Broth

The terms stock and broth are often referred to and used interchangeably. But they are in fact, different. Stock contains bones, is cooked low and slow, and is unsalted. However, broth is primarily made with meat (vegetable broth is the exception) and is seasoned with salt.

Tools You’ll Need

Ingredients You Will Need for Beef Stock

  • Beef bones – This adds a depth of flavor that you can’t get from meat alone. As the stock simmers, gelatin releases from the bones and creates a full-bodied richness that is mouthwatering. Use knuckles with meat attached, and marrow bones.
  • Stew meat – I recommend chuck roast and round roast but use whichever cuts you can find.
  • Olive oil – Drizzled over the bones and meat before roasting.
  • Yellow onion – Quartered, skin on.
  • Garlic – Halved crosswise, skin on.
  • Fresh thyme – For an earthy, slightly lemony flavor.
  • Bay leaf – Lightens the flavor.
  • Whole black peppercorn – For a fresh, peppery taste.
  • Celery – With leaves, cut into 2-inch pieces.
  • Carrots – Cut into 2-inch pieces.
  • Water – The liquid base of the broth.
beef-stock-ingredients

How To Make Beef Stock

Making beef stock from scratch takes time but it is so rewarding!

Step 1: Preheat the oven to 425°F. Then place clean and dry bones and stew meat on a baking sheet. Drizzle with olive oil and roast in the oven for 40 minutes or until deeply browned.

beef-bones-roasted-before-and-after

Step Two: Place roasted bones and stew meat in a 6-7 quart heavy-bottom pan. Add vegetables, herbs, aromatics, and seasonings. Add water. Then place on the stove over medium high heat.

As soon as the the mixture begins to boil, immediately turn down the heat to a simmer. The water should not be boiling, rather a soft bubbling. Lightly lid the pan and cook for 3 hours.

how-to-make-beef-stock

Step Three: Discard bones and vegetables. Using a mesh sieve and cheese cloth, strain the mixture into sterile jars or containers of choice. Cool broth completely to room temperature.

Step Four: Lid the jars and place in the refrigerator. Once the fat has completely solidified at the top, gently scrape and discard. Keep refrigerated until ready to use or place in freezer-safe container and freeze until needed.

Tips and Tricks

  • Preserve beef bones and meat trimmings from other recipes in the freezer in zip lock bags. Then you’ll always have some available to make stock.
  • Do not skip roasting the meat and bones. That caramelized flavor imparts fantastic flavor for the finished broth.
  • Do not wash away the brown bits at the bottom of the pan. After you roast the bones and stew meat, there will be residue. Scrape that and any juices directly into the dutch oven with the other ingredients for extra flavor.
  • Be patient. Beef stock must slow-simmer for at least 3 hours but can cook for up to 8 hours. Boiling to speed up the process will only result in a flavorless, cloudy stock.
  • Remember that you will need to add salt to any recipes you make using your homemade beef stock because it is unsalted.
  • Customize. Feel free to add your favorite medley of herbs or other vegetables like parsnips, tomatoes–the variations are endless!

How to Use Beef Stock

Use beef stock in your favorite recipes. Here are some ideas:

  • Soups and stews
  • Sauces
  • Pasta
  • Gravy

Storing Beef Stock

Refrigerated beef stock lasts up to 1 week. Freeze beef stock for up to 3 months in zip lock bags or freezer safe containers.

When freezing, leave an inch of room at the top of the container because the stock will expand when frozen. You can also freeze stock in ice cube trays then store them for later use in a zip lock bag. If you are making beef stock for future use, you can also portion it in 1-2 cup portions for recipes. On-hand beef stock cubes–yes, please!

beef-stock-after

Frequently Asked Questions

Is beef stock and broth the same?

The key difference is stock primarily uses beef bones while broth is made from meat and vegetables.

What is beef stock made of?

Beef stock contains beef bones, stew meat, and an array of herbs, aromatics, and vegetables.

Is it OK to use beef stock instead of beef broth?

Yes. But remember to add salt to recipes using beef stock to replace beef broth.

Can I use gravy instead of beef stock?

You can use gravy as a beef stock replacement for recipes that require a small amount of liquid, like a pot roast. But gravy can’t be used as a substitute in soups or stews.

Looking for More Beef Recipes

Loving this Recipe?

There’s a reason this Beef Stock recipe is my go-to! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

beef-stock

Beef Stock

This homemade beef stock captures the rich, savory essence of roasted bone marrow and stew meat slowly simmered with aromatics, vegetables, and herbs. It is made with all natural ingredients that mingle low and slow on the stove. Beef stock enriches the flavor of everything it is added to and is used to make soups, stews, and more.
Prep Time 15 minutes
Cook Time 3 hours 40 minutes
Servings 2 quarts
Course Soup
Cuisine Beef

Equipment

  • 6-7 quart dutch oven
  • Cheese cloth
  • Mesh Sieve,

Ingredients

  • 5 pounds beef bones, knuckles with meat attached, and marrow bones
  • 1 pound stew meat
  • Olive oil
  • 1½ medium yellow onion, quartered, skin on
  • 1 head garlic, halved crosswise, skin on
  • ½ bunch fresh thyme
  • 1 large bay leaf
  • ½ teaspoon whole black peppercorn
  • 2 large celery, with leaves, cut into 2-inch pieces
  • 2 large carrots, cut into 2-inch pieces
  • 11 cups water

Instructions

  • Preheat oven to 425°F
  • Place clean and dry bones and stew meat on a baking sheet. Drizzle with olive oil and roast in the oven for 40 minutes or until deeply browned.
  • Place roasted bones and stew meat in a 6-7 quart heavy-bottom pan. Add vegetables, herbs, aromatics, and seasonings. Add water then place on the stove over medium high heat.
  • As soon as the the mixture begins to boil, immediately turn down the heat to a simmer. The water should not be boiling, rather a soft bubbling. Lightly lid the pan and cook for 3 hours.
  • Discard bones and vegetables. Using a mesh sieve and cheese cloth, strain the mixture into sterile jars or containers of choice. Cool broth completely to room temperature.
  • Lid the jars and place in the refrigerator. Once the fat has completely solidified at the top, gently scrape and discard. Keep refrigerated until ready to use or place in freezer-safe container and freeze until needed.
Keywords beef broth vs beef stock, beef stock, beef stock recipe, best beef stock, homemade beef stock, how to make beef stock
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!