If I always had to choose a meal always brings back memories of parties with my grandma Norma, it would be Rotel cheese dip.
My grandma usually makes meatless Rotel cheese dip, although I’ve added some pointers to the recipe card below on how to change that (if you’d like).
What is Rotel Cheese Dip?
I’ve seen people call this different things, like “cowboy dip” or “ugly dip,” but in our family we just call it Rotel. It consists of Velveeta, a can of Rotel tomatoes, and a few spices and herbs.
But really, you can make this in about five minutes with just two ingredients. As simple as that!
My grandmother usually does this in a crockpot (or slow cooker) by adding all the ingredients and cooking on low until melted. This is a great option when you want to let that dip sit outside but still want to keep it warm during a lengthy party or gathering.
Another option is to make Rotel cheese dip on the stove. You just put all the ingredients in a pan and melt over low heat, stirring every now and then.
How do you make Rotel cheese dip without Velveeta?
I’ll be the first to admit that we always do this with velveeta (processed cheese). It’s not an ingredient I use often – in fact, this is probably one of the few recipes that I use it in. But there is just something nostalgic about it for me.
That being said, you can replace the processed cheese with cream cheese and a little crushed cheddar cheese. The consistency will be a little different, but it’s still tasty.
My family usually makes this dip without meat. However, if you want to add some cooked ground beef, sausage, or a vegetarian group meat to this dip, this is a great addition!
And I’m curious to see how many of you do this bath at family reunions? I kind of think of it as a Midwestern thing, but honestly I’m not even sure that’s true.
Let me know in the comments if your family makes a version of this too. xo. Emma
Rotel cheese dip
a quick and easy cheese dip recipe made from Velveeta cheese
-
16
Ounces
Velveeta cheese -
10
Ounces
Rotel tomatoes
1 can -
¼
teaspoon
Chili powder -
¼
teaspoon
Cayenne -
2-3
tablespoon
water -
1-2
tablespoon
coriander
chopped - salt and pepper
-
In a medium pan or saucepan, add the diced cheese, rotel (do not drain), chilli powder, cayenne pepper, and a little salt and pepper.
-
Melt over low heat, stirring occasionally.
-
Once it’s melted, add 2-3 tablespoons of water to thin it out slightly.
-
Stir in the coriander. Add more salt and pepper to taste.
You can also cook this in a crockpot over low heat.
You can add 8-10 ounces of ground beef, sausage, or vegetarian ground beef. Cook the meat beforehand, then stir in as soon as the other ingredients have melted.
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