Southern Rotel Dip
A creamy Southern-style Rotel dip made with Velveeta, seasoned ground beef, diced tomatoes with green chiles, and milk. This warm, cheesy party dip bakes until bubbling and thick enough for sturdy chips, making it perfect for game day, potlucks, or casual gatherings.
INGREDIENTS:
2 lb Velveeta or processed cheese loaf cut into 1-inch cubes
1 lb ground beef 80/20
2 cans Rotel diced tomatoes with green chiles 10 oz each, undrained
1/2 cup whole milk or evaporated milk
DIRECTIONS:
Preheat the oven to 350°F and lightly grease a 2-quart glass casserole dish.
Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, until no pink remains.
Drain most of the fat from the skillet.
Reduce the heat to low.
Add the cubed Velveeta, undrained Rotel tomatoes with green chiles, and milk to the skillet.
Stir slowly over low heat until the cheese is mostly melted and the mixture is combined.
Pour the dip into the prepared casserole dish and spread it evenly to the corners.
Bake for 15–20 minutes, until the edges are bubbling and the top looks creamy and slightly set.
Let the dip rest for about 5 minutes before serving.
Serve warm with sturdy tortilla chips.