Rotel Dip
This easy, cheesy Rotel dip is loaded with ground beef, bacon, and garlic for the ultimate flavor in this classic party favorite.
Servings 10
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
I typically use the original Velveeta, but feel free to use the Queso Blanco or the Mexican with Jalapeño Peppers if you prefer.
Feel free to substitute the ground beef for mild or spicy pork sausage if you prefer.