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The Best Rotel Dip Recipe: Perfect for Any Party!

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Ingredients
  

  • 1 can 10 oz of Rotel tomatoes and green chilies – This is the base of the dip, and it gives it that signature zesty kick. I always use the original version, but there’s also a “spicy” variety if you’re in the mood for more heat.
  • 1 lb of Velveeta cheese – Trust me when I say this is the key to making the dip super creamy and smooth. Velveeta melts perfectly and gives the dip that rich texture that you’re looking for.
  • 1 can 15 oz of chili with beans – The chili adds some depth and thickness to the dip, making it a bit heartier. If you want a more classic version, you can opt for chili without beans, but I personally love the extra texture the beans provide.
  • Optional add-ins: If you want to make the dip even more filling feel free to add some cooked ground beef, sausage, or shredded chicken. These proteins are a great way to bulk up the dip and make it even more satisfying.

Instructions
 

Step 1: Prepare the Ingredients

  • Start by opening the can of Rotel tomatoes and green chilies and draining any extra liquid. You want the tomatoes to stay nice and chunky so that they can add their flavor to the dip. Cube your Velveeta cheese into small blocks to help it melt faster and more evenly.

Step 2: Melt the Cheese

  • In a medium-sized saucepan or skillet, heat the Velveeta cheese and chili with beans over medium heat. Stir it constantly to make sure it melts evenly and doesn’t stick to the bottom of the pan. Once the cheese starts to melt, keep stirring until it’s completely smooth.

Step 3: Add the Rotel

  • When the cheese is all melted and smooth, it’s time to add in the Rotel tomatoes and green chilies. Stir everything together until it’s nice and combined. You’ll notice the dip will start to thicken as it heats up. Let everything cook together for about 5 minutes to ensure all the flavors blend well.

Step 4: Serve and Enjoy!

  • Once the dip is nice and creamy, serve it immediately! It’s perfect with tortilla chips, fresh veggies, or even as a topping for nachos or baked potatoes. For a little extra flair, sprinkle some chopped cilantro or green onions on top. I always love the freshness they add to the dip.