Description
A creamy, cheesy Rotel cheese dip featuring seasoned ground beef, mild Rotel tomatoes, and a blend of cheeses, perfect for serving warm with tortilla chips and garnished with fresh toppings.
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
Instructions
- Cook Beef: Brown the ground beef in a large skillet over medium-high heat until it’s almost cooked through. Add the flour and all the spices, stirring well, and cook over medium heat for one minute to fully cook the beef and thicken the mixture slightly.
- Add Ingredients and Simmer: Stir in the MILD Rotel with juices, salsa verde, and milk. Bring the mixture to a gentle simmer while scraping the browned bits off the bottom of the pan. Continue cooking over medium heat for five minutes, stirring occasionally to combine flavors.
- Make it Cheesy: Reduce heat to low and stir in the softened cream cheese until fully melted and smooth. Gradually add the shredded mild or medium cheddar cheese, a handful at a time, stirring constantly until all cheese is melted and the dip is creamy.
- Adjust and Serve: Taste the dip and adjust seasoning by adding hot sauce or cayenne pepper and/or salt as desired. Thin the dip with additional milk if needed for desired consistency. Serve warm with tortilla chips, diced tomatoes, cilantro, and extra hot sauce. Keep warm on a crockpot’s warm setting if desired.
Notes
- Use MILD Rotel and do not drain the juice to maintain the proper balance of liquid and flavor. If using spicy Rotel, omit cayenne pepper and adjust heat to taste.
- Avoid sharp cheddar cheese as it does not melt smoothly and results in a grainy texture due to its aging and low moisture content.
- For smooth melting, use very soft cream cheese by cubing it and microwaving in short intervals until almost melted, which helps prevent lumps when mixing.
- This recipe serves about 10 people, making it ideal for parties or gatherings.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
