Description
A rich and creamy Rotel Cheese Dip packed with lean ground beef, bold spices, salsa verde, and melted cheeses. Perfect for parties, served warm with tortilla chips and garnished with diced tomatoes, cilantro, and hot sauce for an irresistible snack.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 2 tablespoons flour
- 2 teaspoons chili powder
- 1 ¼ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (more or less to taste)
- 1 10 oz. can MILD Rotel
- ½ cup mild salsa verde
- 1 ¼ cup milk (plus more as needed)
- 8 oz. full fat block cream cheese (cubed and very soft)
- 2 cups freshly shredded mild or medium cheddar cheese (NOT SHARP!)
- Tortilla chips (for serving)
- Diced tomatoes (for garnish)
- Cilantro (for garnish)
- Hot sauce (to taste)
Instructions
- Cook Beef: Brown the lean ground beef in a large skillet over medium-high heat until it’s almost fully cooked. Then sprinkle in the flour and all the spices including chili powder, salt, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper. Stir and cook for one more minute to fully cook the ground beef and bloom the spices.
- Add Ingredients and Simmer: Stir in the entire can of mild Rotel with its juices, the mild salsa verde, and 1 ¼ cups milk. Bring this mixture to a gentle simmer while scraping up any browned bits stuck to the bottom of the pan. Continue cooking over medium heat for 5 minutes, stirring occasionally to blend the flavors.
- Make it Cheesy: Reduce the heat to low and add the cubed, very soft cream cheese. Stir continuously until it is completely melted and incorporated. Then gradually add the shredded mild or medium cheddar cheese a handful at a time, stirring until each addition melts smoothly into the dip.
- Adjust and Serve: Taste the dip and adjust seasoning as desired with additional cayenne pepper, hot sauce, or salt. If the dip is too thick, thin it out with more milk until it reaches your preferred consistency. Serve warm with tortilla chips alongside diced tomatoes and fresh cilantro garnish. For best results, keep the dip warm on a crockpot warm setting during serving.
Notes
- This dip shines due to the perfectly balanced blend of spices and the fresh addition of salsa verde and Rotel tomatoes for zesty flavor.
- Use mild or medium cheddar cheese — avoid sharp cheddar to keep the dip smooth and creamy.
- The dip is made without processed cheese, relying instead on block cream cheese and freshly shredded cheddar for a rich texture.
- Keeping the dip warm in a crockpot helps maintain its creamy, melty consistency during gatherings.
- Adjust cayenne pepper and hot sauce according to your preferred spice level.
- You can thin the dip with extra milk for a looser consistency if desired.
Nutrition
- Serving Size: ½ cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 75 mg
