Crock Pot Ro-Tel Dip With Ground Beef and Cheese

Crockpot rotel drip

The Spruce / Diana Chistruga

  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Servings: 10 servings
  • Yields: 2 quarts
Nutritional Guidelines (per serving)
266 Calories
13g Fat
11g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 266
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 35%
Cholesterol 69mg 23%
Sodium 1160mg 50%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 27g
Calcium 405mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a quick and easy crowd-pleasing dip, this classic Ro-Tel dip will do the trick. Ro-Tel is a brand of canned diced tomatoes with chiles that's become famous as a base for a creamy appetizer. If you don't have a can handy, you can always use your favorite chunky salsa.

Velveta cheese ensures this dip will be decadently creamy and won't turn into a hard mass of cheese as your gathering progresses. Browned ground beef adds meaty deliciousness, and you can add optional mix-ins like extra green chile peppers or mushrooms. If you're vegetarian, you can swap the beef for drained pinto or black beans.

This easy, cheesy dip is a casual party and game day favorite, and it is super easy to fix in the slow cooker. After half an hour in the crock pot, switch the cooker to low and use it to keep the party dip perfectly warm. Serve with corn chips or crackers for dipping and watch it disappear in a flash.

0:43

Click Play to See This Recipe Come Together

Ingredients

  • 1 1/2 pounds Velveeta cheese (shredded or cubed)
  • 1 (10-ounce) can tomatoes with green chiles (or a favorite salsa)
  • 1 pound lean ground beef
  • 1/4 cup onion (finely chopped)
  • Optional: 1 (4-ounce) can mild green chile peppers (chopped)
  • Optional: 1 (4-ounce) can sliced mushrooms (drained)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rotel dip
    The Spruce / Diana Chistruga
  2. Melt the Velveeta cheese with the tomatoes in the slow cooker on high.

    Velveeta cheese
    The Spruce / Diana Chistruga
  3. Meanwhile, brown the ground beef and chopped onion in a skillet or saute pan over medium heat. Add the mushrooms and chile peppers, if using.

    Brown the beef
    The Spruce / Diana Chistruga
  4. Drain off the excess grease. Add the meat mixture to the slow cooker cheese mixture and cook on high for about 30 minutes.

    Drain off excess grease and stir
    The Spruce / Diana Chistruga
  5. Turn to low and serve the dip from the slow cooker with tortilla chips or crackers.

    Dip chip in mix
    The Spruce / Diana Chistruga
  6. Enjoy! Any leftover Ro-Tel dip can be stored in an airtight container in the fridge for up to three days and reheat to serve.

    Rotel dip
    The Spruce / Diana Chistruga

Recipe Variations

  • For vegetarians, omit the ground beef or use substitute vegetarian crumbles or drained pinto or black beans.
  • For an extra flavorful dip, replace the ground beef with cooked and crumbled Mexican chorizo (or soyrizo for vegetarians).
  • For a spicier dip, use more chiles or add some of your favorite hot sauce.
  • A mild salsa or diced tomatoes (minus the chiles) can be used for an extremely mild dip.

Tips

  • If the dip isn't as thick as you'd like, cook it for another 20 or 30 minutes on high.
  • You can keep it warm on the low setting for up to a few hours until it's time to serve. Stir every 30 minutes or so to keep a skin from forming on top.