Description
A creamy, cheesy Rotel cheese dip made with seasoned ground beef, mild Rotel tomatoes, salsa verde, and a blend of cream cheese and mild cheddar. Perfect for serving warm with tortilla chips and garnished with diced tomatoes, cilantro, and hot sauce.
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 (do not drain)
- 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 lean ground beef in a large skillet over medium-high heat until it is almost cooked through. Add the flour and all the spices, then continue cooking over medium heat for one minute until the beef is fully cooked and the spices are fragrant.
- Add Ingredients and Simmer: Stir in the mild Rotel tomatoes with their juices, the salsa verde, and the milk. Bring the mixture to a simmer while scraping the browned bits from the bottom of the pan. Let it cook for 5 minutes over medium heat, stirring occasionally to combine flavors.
- Make it Cheesy: Reduce the heat to low and stir in the cubed cream cheese until it melts smoothly. Then add the shredded mild or medium cheddar cheese a handful at a time, stirring continuously until fully melted and the dip is creamy.
- Adjust and Serve: Taste the dip and adjust seasoning with additional hot sauce, cayenne pepper, or salt as desired. If the dip is too thick, thin it out with a little more milk. Serve warm with tortilla chips and garnish with diced tomatoes, cilantro, and additional hot sauce. For best results, keep the dip warm on a crockpot setting if serving over time.
Notes
- This recipe uses mild Rotel tomatoes without draining to maintain the perfect texture. If you prefer spicy Rotel, omit the cayenne pepper and adjust heat to taste.
- Use mild or medium cheddar cheese instead of sharp to ensure the dip melts smoothly without separating or becoming grainy, as sharp cheddar has lower moisture and tighter protein structure.
- Use very soft cream cheese by cubing it and microwaving on a plate in short intervals until nearly melted to avoid lumps and ensure it blends well into the dip.
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: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
