Rotel Dip With Ground Beef & Cream Cheese
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 can opener
- 1 medium mixing bowl (optional, if not using skillet for serving)
- 1 serving bowl or small slow cooker
- 1 measuring spoon set
Ingredients
- 1 pound ground beef lean
- 1 tablespoon olive oil optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounce cream cheese softened and cubed
- 10 ounce Rotel diced tomatoes with green chiles undrained
- 1 cup cheddar cheese shredded
- 1/4 cup milk as needed
- 2 tablespoon green onions optional; thinly sliced
- 1 tablespoon fresh cilantro optional; chopped
- 1 bag tortilla chips for serving
Instructions
- Place the large skillet over medium-high heat and add olive oil if your beef is very lean.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.
- Drain excess fat from the skillet if necessary and return the beef to medium heat.
- Season the beef with salt, black pepper, chili powder, garlic powder, and onion powder, stirring to coat evenly.
- Pour the undrained Rotel diced tomatoes with green chiles into the skillet and stir to combine.
- Add the cubed cream cheese to the skillet and cook, stirring frequently, until completely melted and smooth.
- Stir in the shredded cheddar cheese until melted and the dip is thick and creamy.
- If the dip is too thick, add milk 1 tablespoon at a time, stirring, until your desired consistency is reached.
- Reduce the heat to low and let the dip simmer gently for 2–3 minutes to allow flavors to meld.
- Remove the skillet from heat and let the dip rest for about 5 minutes to slightly thicken.
- Transfer the dip to a serving bowl or a warm slow cooker set to “warm” to keep it melty.
- Garnish the top with sliced green onions and chopped cilantro if using, and serve warm with tortilla chips.
Notes
For best results, use freshly shredded cheddar, which melts more smoothly than pre-shredded cheese and helps avoid a grainy texture; you can substitute ground turkey or sausage for the beef, but be sure to drain off excess fat to keep the dip from becoming greasy. If you prefer a spicier dip, choose hot Rotel or add a pinch of cayenne or a chopped jalapeño while browning the meat, and thin with a bit more milk if it thickens as it sits. Keeping the dip warm in a small slow cooker is ideal for parties, and stirring every so often prevents scorching and keeps the texture velvety.
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