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This easy, cheesy Rotel dip is loaded with ground beef, bacon, and garlic for the ultimate flavor in this classic party favorite.
You guys know how much I love dip recipes by now. They’re totally one of my favorite foods.
And this one is the kind that makes football bearable to me. Give me a buffet with Rotel dip, chili cheese dip, and buffalo chicken dip on it and I am one happy woman.
Rotel dip is also a favorite when I’m hosting because you can toss it into a slow cooker and keep it warm throughout the night. You can even make it ahead of time – and you know I love that!
The ultimate Rotel dip recipe
Listen, there’s nothing wrong with combining Velveeta cheese and a can of Rotel and digging into it. But really, I know we can do better, ok?
One of my favorite things to do is take a super simple recipe, such as chicken spaghetti casserole or chicken broccoli rice casserole and add a few things to take the flavor up a notch without making it more complicated to make.
That’s what I did here with this Rotel dip recipe!
I took the classic Rotel dip and made it even more delicious with bacon and ground beef, garlic, onion, and just a squeeze of lime juice.
Don’t worry, though. This recipe still comes together in about 30 minutes and can easily be kept warm in a slow cooker for all of your party, holiday, or tailgating needs!
How to make my Rotel dip
Even with a few extra ingredients, this Rotel dip is still super simple to make. And it has all of the nostalgia of the cheese dips you grew up with – just in a version that’s a little more “grown up.”
Ingredients you’ll need
To make my version of this party favorite, you’ll need:
- 6-8 strips bacon
- 1 yellow onion, peeled and diced
- 1 pound ground beef
- 3-4 cloves garlic, finely minced or grated
- 8 ounces cream cheese
- 16 ounces Velveeta
- 1 (10-ounce) can Rotel
- Salt and pepper to taste
- Juice of 1 lime
I like adding a block of cream cheese into my Rotel dip. I like the tang it adds and it helps balance out the Velveeta.
Because yeah, this recipe uses Velveeta cheese. There are times when it’s just called for ok? (Try my broccoli cheese soup if you don’t believe me!)
If Velveeta isn’t for you, that’s fine! But I certainly don’t mind indulging for a party every now and again.
When buying the Rotel, look for the “no salt added” variety. That will help you better control the saltiness and overall flavor of the final dip.
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Start by cooking the bacon. Cut the bacon into 1/4-inch-wide strips, then cook in a large skillet until crispy.
Remove the bacon to some paper towels to drain, but keep about 2 tablespoons of the bacon grease in the pan. (You can discard the rest.)
Return your skillet to medium heat and add the onions with a pinch of salt. Cook for about 3-4 minutes, then add the ground beef. Cook until the beef is browned and the onions are very soft.
Add the garlic to the pan and cook for another minute. At this point you can drain the fat if needed/desired.
While the ground beef mixture is cooking, place a large pot or a dutch oven over low heat. Roughly cube the cream cheese and Velveeta and add both cheeses to the pot with the Rotel.
Melt the cheese mixture over low, stirring frequently.
Add in the cooked beef mixture and the bacon. Keep cooking, stirring frequently, until everything is well combined and warmed through.
Give the dip a taste and season with additional salt and black pepper as desired. At this point, I also like to add some lime juice.
I like to garnish my Rotel dip with sliced green onions and some fresh cilantro before serving with tortilla chips, Fritos scoops, or even putting it over nachos.
Recipe variations
Consider this Rotel dip recipe a starting point. There are a few different ways you can change this one up to your liking!
- Use ground sausage instead of ground beef. You can use mild or hot sausage depending on how spicy you want the final dip to be.
- Use ground turkey and omit the bacon (or use turkey bacon) if you need to avoid pork.
- Swap out the original Velveeta cheese for the Velveeta Queso Blanco or Mexican Cheese with Jalapeńo Peppers.
- For a spicier dip, add in an extra can of hot green chiles and/or several dashes of your favorite hot sauce.
Storage and make ahead tips
Rotel dip can be stored in the refrigerator in an airtight container for up to 3 days. To reheat individual portions, microwave the dip in 30-second increments until warm.
To reheat a full batch of the dip, place it in a heavy-bottomed pot over low heat (stirring frequently) or in a crockpot on low (stirring occasionally) until warm.
If you’re having a party, you can keep the dip in a slow cooker set to low or warm.
You can also add the cubed cheeses and Rotel to a slow cooker set to low along with the meats instead of melting the dip on the stovetop. Let the dip melt, stirring occasionally, for a couple of hours leading up to your party.
I don’t recommend freezing leftover Rotel dip, since the texture of the dip can get grainy after thawing and reheating.
Rotel Dip
Equipment
Ingredients
- 6-8 strips bacon
- 1 yellow onion peeled and diced
- 1 pound ground beef
- 3-4 cloves garlic finely minced or grated
- 8 ounces cream cheese
- 16 ounces Velveeta see notes
- 1 can Rotel 10 ounces, no salt added variety preferred
- Salt and pepper to taste
- Juice of 1 lime optional
For garnish (optional):
- Thinly sliced green onions
- Chopped fresh cilantro
Instructions
- Cut the strips of bacon into pieces about ¼-inch wide. Cook in a skillet over medium heat and cook until crisp. Remove bacon to a paper-towel-lined plate. Keep about 2 tablespoons of the bacon grease in the pan, discarding the rest.
- Return the pan to medium heat. Add the diced onions and a pinch of salt to the pan and cook for 3-4 minutes. Add the ground beef to the pan and cook until beef is browned and the onions are very soft. Add the garlic and cook for another minute. If needed, drain the fat.
- While the onions and ground beef are cooking, heat a large heavy-bottomed pot or dutch oven over low heat. Roughly cube the cream cheese and Velveeta and add to the pot along with the Rotel. Cook over low heat, stirring frequently until melted.
- Add the cooked bacon and the beef mixture to the melted cheese. Cook over low, stirring frequently, until the mixture is well combined and warmed through.
- Taste and season with additional salt and pepper as desired. If you’d like, add a squeeze of fresh lime juice.
- Garnish with green onions and fresh cilantro if desired. Serve with your favorite tortilla chips, Fritos Scoops, or over nachos.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
