Spicy Rotel Dip with Roasted Fall Veggies
Equipment
- 1 large baking sheet
- 1 Medium saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Wooden spoon
Ingredients
- 1 can Rotel tomatoes and green chilies 10 oz, undrained
- 1 pound ground beef
- 8 ounce cream cheese cubed
- 1 cup sharp cheddar cheese shredded
- 2 cup assorted fall vegetables diced (such as butternut squash, sweet potatoes, and Brussels sprouts)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- tortilla chips for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced fall vegetables on a large baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with chili powder, garlic powder, salt, and pepper.
- Roast the veggies in the oven for 25-30 minutes or until tender and slightly caramelized.
- While the veggies are roasting, cook the ground beef in a medium saucepan over medium heat until browned and cooked through.
- Drain excess fat from the beef and return to the saucepan.
- Add Rotel tomatoes and green chilies to the saucepan with the beef and stir well.
- Gradually add the cubed cream cheese, stirring until melted and combined.
- Stir in the shredded cheddar cheese until the mixture is smooth and creamy.
- Once the veggies are roasted, remove them from the oven and let them cool slightly.
- Combine the roasted veggies with the cheese and beef mixture in a mixing bowl, stirring gently to incorporate.
- Transfer the dip to a serving dish and let it rest for about 5 minutes before serving.
- Serve warm with tortilla chips.
Notes
To add more heat to the dip, consider adding a pinch of cayenne pepper or a few dashes of hot sauce. Ensure the cream cheese is at room temperature before adding it to the saucepan for easier melting. You can substitute ground turkey or chicken for the beef if desired. This dip can also be made a day ahead and reheated in the oven or microwave before serving.
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