Description
A creamy and flavorful Rotel Cheese Dip made with seasoned ground beef, Rotel tomatoes, mild salsa verde, and a blend of cream cheese and mild cheddar, perfect for serving warm with tortilla chips and garnishes.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 2 tablespoons flour
- 2 teaspoons chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 10 oz. can MILD Rotel (with juices)
- 1/2 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 meat in a large skillet over medium-high heat until it’s almost cooked through. Then add the flour and spices, and cook over medium heat for one minute until the ground beef is fully cooked.
- Add Ingredients and Simmer: Stir in the Rotel with juices, salsa verde, and milk. Bring to a simmer while scraping the brown bits from the bottom of the pan, then cook over medium heat for 5 minutes, stirring occasionally.
- Make it Cheesy: Reduce the heat to low and stir in the softened cream cheese until melted, then add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.
- Adjust and Serve: Adjust the taste with hot sauce, cayenne pepper, or salt as desired. Thin the dip with additional milk if needed. Serve warm with tortilla chips and garnish with diced tomatoes and cilantro. Keep warm on a crockpot setting if desired.
Notes
- Use MILD Rotel and do not drain before using. If using spicy Rotel, omit cayenne pepper and adjust heat to taste.
- Avoid sharp cheddar for smooth dips since it doesn’t melt smoothly and can separate into grainy solids and oily fat.
- Use very soft cream cheese by cubing and microwaving it in intervals until almost melty to avoid lumps.
- Serving size estimated for 10 people.
Nutrition
- Serving Size: 1/10 batch
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
