Rotel dip is an easy recipe for classic cheese dip with a spicy kick. This incredibly simple appetizer has been a staple at family gatherings, parties, and game-day festivities for decades. Made with just two ingredients (Velveeta cheese and Rotel tomatoes), this crowd-pleasing dip comes together faster than a commercial break. It delivers that perfect combination of creamy, cheesy goodness with just enough heat. It’s party time any time you serve this ideal party dip.
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Rotel Cheese Dip
Rotel cheese dip has been a popular appetizer for decades. The next time you sit down to watch the big dame, why not make the best dip around, grab your favorite chips, and dig in and enjoy this Velveeta cheese dip?
It’s party time any time you serve this perfect party dip. Whip up this two-ingredient cheesy dip with a little kick during the time it takes for a commercial break. This Rotel dip recipe is sure to become one of your big game party foods.
Why This Recipe Works
The magic of the Rotel dip lies in its beautiful simplicity. Velveeta cheese melts into an impossibly smooth, creamy base that never breaks or becomes grainy, while Rotel tomatoes provide the perfect balance of tangy tomatoes and mild green chilies. This two-ingredient combination has stood the test of time because it delivers maximum flavor with minimal effort. The processed cheese creates a stable emulsion that stays smooth and dippable, making it the ultimate crowd-pleasing appetizer.
Ingredients
For the Dip:
- Velveeta cheese – Creates the signature smooth, creamy base that melts perfectly without breaking or becoming grainy
- Rotel canned diced tomatoes with chopped green chilies – Provides tangy tomato flavor with mild heat and texture contrast
For Serving:
- Tortilla chips – The classic pairing that provides the perfect crunch and salt balance
Recipe Variations
Are you wondering, “How can I customize Rotel cheese dip?” It’s easy, and there are lots of choices.
This recipe begs you to add your own touch. There are almost endless options, whether you want to tweak it a little or a lot. Here are several that you should try.
- Add some cooked beans. Use your favorite Southwestern-style bean recipe, or reach for a pre-seasoned canned variety. About 5 ounces of beans or a third of a standard can of beans, is a good starting point. Feel free to add more or fewer beans based on your preference. I
- Switch out the variety of Rotel tomatoes you use. With ten different types, there is one that you will love. The lime, cilantro, and serrano chili varieties are particularly delicious in this queso dip.
- Toss in some meat. This is a great recipe to use up any leftovers in your fridge. Try adding ground beef, shredded chicken, ground sausage, or ground turkey prepared with taco seasoning. These are perfect additions to the dip. Just make sure to cook the meat before using it in this recipe.
- Sprinkle on your favorite toppings. Chopped pickled jalapenos are a fantastic addition if you like things a bit on the spicy side; otherwise, stick to milder toppings like sliced chives, green onions, and black olives.
How to Make Rotel Dip
- The first thing you must do is cut Velveeta cheese into chunks.
- Place cheese and tomatoes in a saucepan over low heat on the stovetop.
- Heat until the cheese melts. Stir occasionally to combine melted cheese and tomatoes.
- Serve hot dip with tortilla chips, fresh vegetables like carrot or celery sticks, or even some bagel chips.
Tips for Making and Serving Rotel Cheese Dip
- Make in the microwave. Place all the ingredients in a microwave-safe bowl. Cover the bowl and heat on high for 4 minutes. Remove from the microwave carefully; it will be hot. Stir well. Heat for one additional minute and stir. Continue heating in 1-minute increments until the cheese melts.
- Make in a slow cooker. Spray the slow cooker insert with oil to help keep the cheese from sticking. Put all the ingredients in the slow cooker and set it on low for 2 hours. Cover and stir after an hour. This nacho cheese dip has the perfect consistency when made in your crockpot.
- Serve hot. Keep the queso dip warm by using a mini slow cooker set to warm setting or a fondue set.
- Throw away any Velveeta Rotel dip you served. You can store unserved Rotel cheese dip for 4-5 days in the fridge in an airtight container. If you add meat to the Rotel dip recipe, you should eat it within two days.
Storage & Reheating Instructions for Leftover Rotel Dip
- Food Safety: Discard any dip left at room temperature for over 2 hours, especially if served at parties.
- Refrigerator Storage: Store unserved dip in airtight containers for up to 4-5 days. If meat is added, consume it within 2 days for food safety.
- Reheating Method: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of milk if needed to restore consistency. Microwave in 30-second intervals, stirring between.
More Cheese Dip Recipes
Here are a few additional cheese dips you must try:
- Beer Cheese Dip
- Chili Cheese Dip
- Clam Dip with Cream Cheese
- Hamburger Dip
- Jarlsberg Cheese Dip
- Pretzel Cheese Dip
- Sausage Rotel Cream Cheese Dip
- Smoked Gouda Dip
- Swiss Cheese Dip
- White Queso Cheese Dip
Great Wings for Game Day
Some tasty recipes for chicken wings to make and enjoy while watching the game:
Check out my easy dip recipes and the best game day food here on CopyKat!
Easy Rotel Dip Recipe (2 Ingredients)
Ingredients
- 1 pound Velveeta Cheese
- 10 ounces Rotel Diced Tomatoes and Green Chilies
Instructions
- Cut Velveeta cheese into cubes.
- Place cheese cubes and tomatoes in a saucepan over low heat.
- Heat until cheese melts, stirring occasionally.
- Serve hot with tortilla corn chips.
I only recently discovered that Rotel also makes a MILD version of their amazing tomatoes and peppers. It’s just as fantastic as ‘regular’ Rotel, just less spicy, for those of us with older teeth that can actually burn when in the vicinity of jalapenos. LOL, BUT…
I don’t understand how it can be any sort of “Queso” or nacho dip using Velveeta (AMERICAN) cheese. I’ve made it that way but it never tasted right.
Campbell’s Cheddar Cheese Soup works great, or I use Ragu’s Double Cheddar pasta sauce. Sometimes I’ll use the pasta sauce and a bit of Velveeta, if the Cheddar is really biting – the American cheese flavor of the Velveeta sort of smooths the edges off the bite of the Cheddar.
It’s the closest thing I’ve found to the flavor of ‘commercial’ nacho cheese (think ball games) without resorting to buying one of those institutional sized cans that they actually use at the ballfield! (I’ve done that too – my quest for “real” nacho cheese sauce has been long term.)
do you drain the rotel?
No, you do not drain the Rotel.
Simple and tasty!
This recipe is even better if you replace the Velveeta with 2 cans Campbell’s Nacho Cheese Soup. If you want less spice, you may substitute 2 cans Campbell’s Cheddar Cheese Soup.
We did that in college ages ago. Velveeta took up too much space. Two cans of stuff, no problem. That was before microwaves, we used a hot pot or what looked like a pyrex coffee pot on a small burner.
I recently had Applebee’s spinach artichoke dip and am looking for that recipe.
add a dash of cumin for a really great taste. also i use hot sausage and fry and drain add to cheese dip along with can of mushrooms. if you dont like sausage you can add black pepper. changes the whole taste… hope you will try this.