Rotel Dip

Name: Rotel Dip
Cuisine: American
Ingredients: 1 pound ground beef or mild/hot sausage; 8 ounces cooking cheese (like Velveeta Cheese); 10 ounces Rotel Tomatoes; Splash milk

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Ingredients

1 poundground beef or mild/hot sausage
8 ouncescooking cheese (like Velveeta Cheese)
10 ouncesRotel Tomatoes
Splashmilk

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Steps

1

Brown ground beef (or sausage) over medium high heat until no pink remains. Drain any fat.
2

We like make our cheese first then add in the can Rotel and mix with the hamburger (cook cheese on low with a splash of milk)
3

Turn heat down to medium and add remaining ingredients.
Stir until cheese melts and the dip is smooth.
Serve immediately with tortilla chips.
4

Side notes: Rotel can be substituted with salsa if preferred. Cream cheese can be substituted for Velveeta cheese. Replace the processed cheese with an 8oz package of cream cheese and add in about 1 cup of sharp cheddar cheese.
We make this dip with 8 oz of processed cheese as well like a thick and hearty dip.
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You can add up to 16 oz of processed cheese if desired.
Optional additions include diced jalapeno, sharp cheddar cheese, cayenne pepper.
Keep this dip warm in a small slow cooker. The dip will thicken as it cools but can be reheated. To keep it dippable longer, add up to 1/3 cup of milk as it cooks.
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How to Make Rotel Dip in the CrockPot
This dip can easily be made in the slow cooker. Simply brown and drain the ground beef or sausage as directed and drain. Combine all ingredients in a mini crock pot/slow cooker and set to low 2-3 hours stirring occasionally until melted. Once melted, turn slow cooker to warm.
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Even if you cook this recipe on the stove top, using a slow cooker on warm is a great way to serve it at a party! Rotel dip can harden once cooled making it difficult to scoop. If this happens, simply reheat on the stove top or in the microwave until dippable again!
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