The Best Rotel Dip: For Game Days and Parties

Rotel Dip is a universal favorite, especially during football season! This simple dip comes together in no time and is always a crowd-pleaser. Serve it at your church potlucks, tailgating parties, and any other get-together. It’s sure to make someone’s day! 

Those who love savory dips won’t be able to get enough of this hearty, cheesy appetizer. The Rotel company invented this recipe in a clever marketing ploy. They noticed how popular dips were and created a simple chili con queso that required adding their product to cheese. It took off and has been enjoyed ever since. 

Usually, a Rotel Dip contains three ingredients, but I jazzed this recipe up to include more Tex-Mex flavor. A unique blend of spices creates a mouth-watering dip no one can turn down! Be sure to check out my customization ideas for more ways to make this recipe your own. I know you’ll adore it just as much as I do.

Rotel Dip Customization 

Here are a few ways you can customize your Rotel Dip. Try different things until you figure out what your favorite combination is! 

• You can eliminate the spices and stick to meat, Rotel, and cheese if you prefer. This keeps things simple and sane! 
• You can swap the ground sausage for taco-seasoned chicken, pork, venison, or beef. You can also use spicy sausage to shake things up. 
• Rotel has a few different varieties: hot, mild, and regular. Use whatever variation fits your personal preference. If serving a crowd, mild is always a good option. 
• If you are short on time, you can make Rotel Dip in the crockpot. I recommend using a crockpot liner to keep cleanup simple. 
• If you want to make this dip spicier, add a dash of cayenne pepper or fresh diced jalapenos. 
• Add other cheeses for full-bodied flavor. Pepper jack, cheddar, and Colby jack will fit in perfectly. You can also use Velveeta’s white queso cheese or cream cheese. 
• If you have a grillmaster in the family, try this recipe in the smoker! 
• Add a variety of dippers for best results. Delicious choices include carrots, celery, tortilla chips, toasted baguettes, potato chips, and pretzels. 
• For a unique twist, add a spoonful of chipotles in adobo sauce. You’ll end up with a hint of smokiness! 
• You can use leftover Rotel Dip to top quesadillas, tacos, baked potatoes, and steamed veggies. 

Ingredients and Supplies

Everyday kitchen ingredients come together to make one spectacular dip. You probably have most of these things in your pantry already. If not, here’s what you need to add to your shopping cart. 

Sausage. Ground sausage is a fabulous addition to Rotel Dip. It’s packed full of spices and adds bulk to the appetizer. It gives the chips something to scoop up! I used 1 pound of sausage, but you can add more if you have real carnivores in the family. Be sure to drain your sausage after browning it. This step ensures the dip doesn’t separate. 

Rotel. This famous blend of chopped tomatoes and green chilies is a common ingredient in salsa, chili, and Rotel Dip. If you can’t find Rotel, many companies make similar products, usually “tomatoes and chilies.” For this recipe, you’ll need Rotel and the liquid in the can to help thin the dip. 

Velveeta. Velveeta is an American classic that works great for melty dips. I recommend cubing the cheese as small as possible to help it melt faster. Velveeta has a few different varieties, so you can choose which you like best. If you’re overwhelmed by options, regular Velveeta is always Swiss (pun intended). 

Spices. Why stop with the basics when you can jazz things up? I included an incredible blend of spices to enhance the Tex-Mex flavor. I used smoked paprika, chili powder, garlic powder, salt, pepper, and onion powder. The end result was mind-blowing! It doesn’t get better than this. 

You can play around with different spices and see what you like best. Ground chipotles, cumin, and coriander are a few other possibilities. 

How to Make Rotel Dip

My Rotel Dip is a fabulous appetizer when you need something fast! I can’t tell you how many times it’s saved my bacon, especially when running late for an event. Here’s how to make this fantastic dip. 

Step One: Prep the Velveeta

Chop the Velveeta into cubes and set aside. It’s easier to cut the Velveeta if the cheese is refrigerated. 

Step Two: Brown the Sausage

Add the ground sausage to a medium saucepan placed over medium-low heat. Cook until browned through, then drain the excess grease. I like putting the sausage crumbles on a paper towel-lined plate to sop up excess liquid. 

 Return to the pan, and add the paprika, chili powder, garlic powder, salt, pepper, and onion powder. Stir to coat. 

Step Three: Add Velveeta

Turn the heat down to low and add the Velveeta cubes and Rotel. Stir nonstop until the cheese is melted and smooth. Add a dash of milk if it seems too thick. Serve with chips or crudites. Enjoy! 

Crockpot Instructions

To make this recipe in the crockpot, place the browned sausage, Rotel, Velveeta, and spices in the bottom of the crockpot. Cook on low for 4 hours, stirring every so often. Be sure to watch closely so it doesn’t curdle or burn. 

When ready to serve, keep the crockpot on warm and stir every 30 minutes to keep it from separating. 

Serving Ideas and Leftovers

Rotel Dip is most commonly served with tortilla chips, but you can include saltines, pita crackers, or fresh veggies. This recipe serves 8-10 people, generously. You’ll want to keep this dip warm on a stove or crockpot as it hardens fast. 

You can store leftover Rotel Dip in the fridge, covered for up to 3 days. This dip is best served hot, and you may have to add a splash of milk to thin it out. I don’t recommend freezing this recipe, as the texture wouldn’t be the same. 

What’s your favorite party dip? Do you prefer sweet or savory appetizers? Let us know in the comments!

Print