Rotel Dip

Ingredients

• 1 lb (16 oz) Velveeta cheese, cubed
• 1 can (10 oz) Rotel diced tomatoes and green chiles (undrained)
• 1/2 cup milk or half-and-half
• 1 tbsp unsalted butter
• 1/2 lb ground beef, cooked and crumbled (optional)
• 1/2 lb bulk pork sausage, cooked and drained (optional)
• 1/2 cup cream cheese, softened (optional)
• 1 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• 1/2 tsp cumin (optional)
• Fresh cilantro or sliced jalapeños for garnish (optional)

Instructions

1. 1. Cook your protein (if using): In a large skillet over medium-high heat, brown ½ lb ground beef or bulk sausage, breaking it into small crumbles. Cook 6–8 minutes until no pink remains. Transfer to a paper-towel-lined plate to drain excess fat. Wipe the skillet clean.
2. 2. Melt the base: Return the skillet to low heat. Add 1 tbsp butter and let it melt, then add the cubed Velveeta, the undrained can of Rotel tomatoes, and ½ cup milk. Stir frequently as the cheese softens (low heat prevents scorching).
3. 3. Stir until smooth: Continue stirring gently for 5–7 minutes until Velveeta is completely melted and the mixture is homogenous (warm sunset orange color).
4. 4. Incorporate add-ins: Stir in cooked meat (if using), and optional garlic powder, onion powder, or cumin. For extra creaminess, add 2 oz softened cream cheese and stir until incorporated. Add a splash more milk if too thick.
5. 5. Heat through and serve: Let the dip bubble gently for 1–2 minutes. Taste and adjust seasoning (salt if needed, more cumin, hot sauce). Transfer to a serving bowl or keep warm in a slow cooker on low.