Creamy, cheesy, and loaded with flavor—this Rotel dip is the easiest way to turn snack time into the main event.

Cheesy Rotel Dip is the easiest dip to make and the ultimate crowd-pleaser for parties! It’s beefy, cheesy and a little spicy, perfect over chips or fries or tots.

Cast iron skillet with creamy cheese dip topped with chopped cilantro on a marble surface.

This family favorite dip comes together in minutes with seasoned ground beef, Velveeta, and a can of Rotel, making it an easy go-to for parties, game day, or a quick snack. The Velveeta melts into a smooth, creamy base, while the Rotel adds a punch of tomatoes, green chilies, and a little spice.

A skillet filled with creamy cheese dip topped with chopped green herbs. A spoon rests in the skillet.

What You Need For Rotel Dip

This version has ground beef, which is how we like it because it makes it more substantial. Serve this dip with your favorite corn chips.

Cheesy Rotel Dip Ingredients

ground beef
garlic powder
onion powder
chili powder
velveeta cheese block
Rotel tomatoes, choose your spice level

Optional toppings

lettuce
cilantro
tomatoes
jalapenos
chips
sour cream
avocados
green onions

A plate with tortilla chips and a serving of cheesy meat dip, garnished with chopped greens. A skillet with more dip is blurred in the background.

Isn’t Rotel Spicy?

It can be! But Rotel can be mild, original, or hot, depending on which variety you choose. The original hotel has a little spice, but nothing overwhelming, and I feel like the cheese tames it a bit.

If you like spicy food, go for the hot version, or if you want something mild, grab the mild can. The balance of tomatoes and chilies adds just enough spice to complement the creamy cheese without overpowering it.

A skillet filled with creamy cheese dip with chunks of tomatoes and herbs, garnished with cilantro. A bowl of tortilla chips is on the side.

Use It In A Nacho Bar

We love to use this cheesy dip to be the center of a nacho bar; it’s a fun way to enjoy this dip at parties! Setting up a nacho bar makes this dip even more fun for everyone involved because everyone can make their version of the best nachos.

Setting up a nacho bar is easy! Set the warm dip in the center of the table with a spoon in it. If you have a small portable burner you can set it to low and keep the dip warm.

Set out shredded lettuce, chopped tomatoes, jalapeños, cilantro, sour cream, and avocado slices or guacamole. A big bowl of extra shredded cheese lets people pile on as much as they want, and plenty of chips ensure no bite goes uneaten.

Be sure to add small plates or paper boats for guests. Add a stack of napkins, and your nacho bar is up and running!

A skillet of creamy cheese dip with herbs on top, placed on a textured surface. A small black bowl of tortilla chips is beside it.

Use This Dip For Other Food!

This dip isn’t just for nachos or dipping chips. Spoon it over baked potatoes for an instant upgrade, or drizzle it over cooked broccoli or cauliflower for a cheesy veggie boost. It’s also perfect for topping crispy tater tots or fries, it makes the best cheese fries!

Close-up of melted cheese dip with herbs in a black skillet, surrounded by yellow tortilla chips.

Rotel Dip

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Creamy, cheesy, and loaded with flavor—this Rotel dip is the easiest way to turn snack time into the main event.

Prep Time: 10

Bake Time: 5

Total Time: 15

Servings: Servings

Calories: 364kcal

Author: Laura

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Ingredients

1 lb ground beef
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
16 oz Velveeta cheese block, cubed
1-10 oz can Rotel tomatoes
Toppings to serve – lettuce, cilantro, tomatoes, jalapenos, chips, etc.

Instructions

In a large skillet over medium-high heat brown the ground beef with the garlic powder, onion powder, and chili powder
Once browned reduce heat to medium-low and drain fat as needed
Add the cubed Velveeta cheese with the can of Rotel tomatoes
Heat over medium-low for about 5 minutes, stirring frequently until melted and smooth
Serve immediately with tortilla chips
Optional toppings sour cream, lettuce, tomatoes, avocados, jalapenos, green onions, etc.