Ingredients
Meat
- 1 pound ground beef
Other Ingredients
- 10 ounce can Rotel (diced tomatoes and green chilies)
- 16 ounces Velveeta cheese, cubed
Instructions
- Brown the meat: In a large skillet over medium heat, cook the ground beef until it is thoroughly browned. Once cooked, drain off the excess grease to prevent the dip from becoming too oily.
- Add Rotel and cheese: Return the skillet to medium-low heat, then add the entire can of Rotel along with the cubed Velveeta cheese. Stir the mixture continuously to help the cheese melt evenly and combine with the beef and tomatoes.
- Heat until smooth: Continue stirring the mixture on medium-low heat until the cheese has fully melted and the dip is smooth and creamy, ensuring all ingredients are well incorporated.
- Serve: Remove from heat and transfer the hot dip into a serving bowl. Serve immediately with tortilla chips, crackers, or fresh vegetable sticks for dipping.
Notes
- For a spicier dip, use the hot Rotel variety.
- You can substitute ground turkey or chicken for a leaner option.
- If Velveeta isn’t available, a combination of processed cheese and sharp cheddar can work.
- Keep the heat on medium-low when melting cheese to prevent burning or separation.
- This dip can be kept warm in a small slow cooker or warming tray if serving at a party.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American