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This Rotel Dip is creamy, savory, and made entirely on the stovetop in under 30 minutes. It’s a one-pot recipe that feeds a crowd and stays warm and scoopable for game day or casual gatherings. Serve it alongside my homemade tortilla chips for an easy spread.
The Superbowl is right around the corner, and while I don’t care much about football, I do use the occasion as a reason to make all of the snacks I love. I was craving something warm and cheesy for this year’s game day. This Rotel Dip is a classic that comes together quickly on the stovetop and mostly uses ingredients you may already have on hand. For the ultimate game day snacking menu, try out my spinach artichoke dip and crispy lemon pepper wings.
Ingredients You’ll Need for Rotel Dip
Ground beef – Adds richness and makes the dip hearty enough to feed a crowd.
Velveeta cheese – Melts smoothly and creates the creamy base without extra thickeners.
Sharp cheddar & Pepper Jack – These cheeses add depth, saltiness, and just enough heat to balance the richness.
Evaporated milk or whole milk – Keeps the queso pourable and prevents the cheese from tightening as it melts.
Onion, bell pepper, and garlic – These aromatics build flavor early and keep the dip from tasting flat.
Canned tomatoes and chilies – Add spice and acid that cut through the richness of the cheese. I used the Rotel brand for a classic dip, but you can use whatever brand you like.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Rotel Dip
First, warm the olive oil in a medium pot or skillet over medium-low heat. Add the ground beef, season with salt, and cook, breaking it up, until mostly browned.
Add the diced onion, bell pepper, and grated garlic. Cook for 2–3 minutes, until softened and fragrant. Then, stir in the spices and cook for about 5 minutes.
Add the canned tomatoes and chilis, milk, and all of the cheeses. Stir to combine.
Cover and cook for 3–4 minutes, until the cheeses are fully melted.
Uncover, stir until smooth, and serve warm with tortilla chips. Add toppings if desired.
Quick Tips for the Best Rotel Dip
Keep the heat low once the cheese goes in. High heat can cause the queso to break or turn grainy.
Adjust the thickness as needed. Stir in a splash of milk to loosen the queso if it thickens as it sits.
Make it ahead. Reheat gently on the stovetop, stirring often, or in short bursts in the microwave.
Swap the protein if needed. Ground turkey or chorizo both work well with the same method.
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In a medium pot or skillet, set over medium-low heat, add in the olive oil. When warm, add the ground beef and break up using a wooden spoon. Add a few pinches of kosher salt. Continue cooking until mostly browned. Add in the diced yellow onion, bell pepper and garlic; cook for about 2-3 minutes, until slightly softened. Add in the spices and cook for an additional 5 minutes. At this point the beef should be thoroughly cooked and the onions and green pepper softened.
Pour in the pickled jalapenos (if using), diced tomatoes, milk, velveeta, sharp cheddar cheese and pepper jack. Mix until combined. Cover the pot and cook until everything is melted, about 3-4 minutes.
Uncover and mix everything together. Top with cilantro, diced red onion or green onions. Serve alongside tortilla chips.
Quick Tips
Keep the heat low once the cheese goes in. High heat can cause the queso to break or turn grainy.
Adjust the thickness as needed. Stir in a splash of milk to loosen the queso if it thickens as it sits.
Make it ahead. Reheat gently on the stovetop, stirring often, or in short bursts in the microwave.
Swap the protein if needed. Ground turkey or chorizo both work well with the same method.
Calories: 623kcal | Carbohydrates: 15g | Protein: 42g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 1733mg | Potassium: 562mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1672IU | Vitamin C: 6mg | Calcium: 1081mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
