A Few Tips For How To Make Rotel Dip
“There’s too much rotel cheese dip,” said no one ever. Luckily this Rotel dip is simple to pull together, with easy-to-find ingredients. Let’s get all of your burning questions about how to make rotel dip with ground beef out of the way before we get to dipping. Rotel is synonymous with dip, but what is Rotel dip made of? Rotel is the brand name of a classic canned tomato made with green chillies, created in Texas in the 1940s by Carl Roettele, and it serves as one of the key ingredients in, you guessed it, Rotel Dip, along with cheese and ground beef. When you open the can of Rotel tomatoes and chilies you might wonder, “Are you supposed to drain Rotel?” The answer is “No!” because you want to add all of the flavor and juices from the can to the dip. This leads to another question you might ask about getting the right texture–How do you keep Rotel dip from getting thick? We find that using the entire can of Rotel, and then fully melting the cheese lends itself to the perfect consistency for this dip. And if by chance you’re reheating the Rotel dip, simply return it to low heat and stir until the cheese has re-softened and it is warmed through!
Rotel Dip Ingredients
What we love about a good Rotel queso dip is that the ingredients are good ‘ol pantry classics. Here’s the grocery list:
Ground beef. We use a 90/10 blend because it has a lower fat content and cooks down a little drier, which is perfect for our purposes of making rotel dip with ground beef.
Seasoning for the beef. We use a combination of chili powder, onion powder, and garlic powder.
Velveeta! What would Rotel Velveeta dip be without it? We don’t want to know.
One 10 ounce can of Rotel–this is that classic can of tomatoes with green chilies and a little hint of spice.
For topping, we recommend a sprinkling of fresh chopped cilantro, green onions, and diced tomatoes for a little something extra.
Corn tortilla chips, because a spoon to eat this Rotel cheese dip recipe is only appropriate when no one is looking!
Tools You’ll Need
A can opener.
Skillet for browning the ground beef.
You’ll need a sharp knife and cutting board for the Velveeta, and if you’re planning to top with fresh cilantro, green onions, and tomatoes (which we recommend) this will also come in handy!
When You Dip, I Dip, We Dip
If you’re hosting a dip-centric party, or have a surplus of chips, maybe you’d like to make a few of our other favorite dips:
Whipped Feta Dip (Yum!)
Hot Spinach Artichoke Dip (Classic!)
Nutty Carrot Dip (Fresh!)
Did You Make This Rotel Dip Recipe? Let’s See It!
Show us a photo of the Rotel dip at your next party and maybe even a video of the beautiful people enjoying it. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
