Can I make Spicy Rotel Cheese Dip Recipe without ground beef?

Absolutely! You can skip the ground beef and simply increase the cheese and salsa verde for a meatless version that’s still creamy and flavorful. Some people also like to add cooked, shredded chicken instead.

What’s the best cheese to use in this dip?

Use full-fat cream cheese and freshly shredded mild or medium cheddar cheese. Avoid sharp cheddar and pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting and can affect the texture.

How do I adjust the spiciness of this Spicy Rotel Cheese Dip Recipe?

You can adjust the heat by changing the amount of cayenne pepper and hot sauce you add. Start with less, then taste and add more if you want a bigger kick. Using mild Rotel keeps the overall heat balanced.

Can I prepare this dip in advance?

Yes, you can make the dip ahead and refrigerate it. Warm it gently before serving. It also freezes well in portions, making it great for meal prep or events.

Spicy Rotel Cheese Dip – Delicious Party Favorite

Description

A rich, creamy Rotel Cheese Dip packed with bold flavors from a blend of spices, salsa verde, Rotel tomatoes, and chilies. Made with real cheeses and lean ground beef, this dip is perfect for parties and gatherings served warm with tortilla chips and fresh garnishes.

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 (more or less to taste)
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 (NOT SHARP)

For Serving

Tortilla chips
Diced tomatoes
Cilantro
Hot sauce to taste

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Instructions

Cook Beef: Brown the lean ground beef in a large skillet over medium-high heat until it is almost cooked through. Then add the flour and all the spices (chili powder, salt, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper) and cook over medium heat for one minute ensuring the ground beef is fully cooked.
Add Ingredients and Simmer: Stir in the MILD Rotel with its juices, mild salsa verde, and milk. Bring the mixture to a simmer while scraping the brown bits off the bottom of the pan. Continue to cook over medium heat for 5 minutes, stirring occasionally to combine the flavors.
Make it Cheesy: Lower the heat to low and stir in the cubed full fat cream cheese until melted and fully incorporated. Then add the shredded mild or medium cheddar cheese in handfuls, stirring continuously until all the cheese is melted and the dip is smooth and creamy.
Adjust and Serve: Taste the dip and adjust seasoning with additional hot sauce, cayenne pepper, or salt if desired. Thin the dip with extra milk if needed to reach your preferred consistency. Serve warm with tortilla chips, diced tomatoes, cilantro, and extra hot sauce on the side. For best results, keep the dip warm on the crockpot's warm setting during serving.

Notes

Use mild or medium cheddar cheese rather than sharp for the best texture and flavor.
The dip can be thinned with additional milk to your preferred consistency.
Using lean ground beef keeps the dip less greasy while still flavorful.
Keeping the dip warm in a crockpot ensures it stays creamy and ready for guests.
Fresh garnishes like diced tomatoes and cilantro add a nice freshness contrast.
This dip uses real cheeses instead of processed cheese for a healthier, richer flavor.

Nutrition

Serving Size: 1/10th recipe
Calories: 320 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 65 mg