Queso Blanco Rotel Dip

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Jenn Allen

A skillet filled with creamy Queso Blanco Rotel Dip with visible diced tomatoes, surrounded by tortilla chips, on a marble surface with a striped cloth nearby.
by

This Queso Blanco Rotel Dip is the ultimate creamy, cheesy appetizer with just the right amount of spice. Made with smooth Queso Blanco Velveeta and zesty Rotel tomatoes, this dip is irresistibly rich and perfect for game days, parties, or any gathering. Whether you’re serving it with tortilla chips, veggies, or even over nachos, this dip is guaranteed to be a hit!

A skillet filled with creamy Queso Blanco Rotel Dip with visible diced tomatoes, surrounded by tortilla chips, on a marble surface with a striped cloth nearby.

What makes this dip so special is its simplicity—just three ingredients, one skillet, and less than 20 minutes from start to finish. The combination of melted Velveeta cheese, seasoned ground beef, and tangy Rotel creates a bold, flavorful dip that everyone will love. Plus, it stays warm and melty for hours, making it the perfect party food!

A hand holding a tortilla chip with creamy Queso Blanco Rotel Dip, over a skillet filled with the same dip.

Ingredients

  • Ground beef
  • Queso Blanco Velveeta cheese
  • Rotel tomatoes with green chiles
Bowls of cubed queso blanco Velveeta cheese, ground beef, and Rotel tomatoes with green chiles on a marble surface.

How To Make Queso Blanco Rotel Dip

  1. Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks, until no longer pink. Drain excess grease.
  2. Cut the Velveeta cheese into cubes and add them to the skillet.
  3. Pour the drained Rotel tomatoes into the skillet with the beef and cheese.
  4. Stir continuously until the cheese is fully melted and the dip is smooth and creamy.
  5. Serve warm with tortilla chips, crackers, or fresh-cut veggies.

Step-By-Step Process

Ground beef on a black tray, white bowl of cheese cubes, and small white bowl of chopped tomatoes on a marble surface.
Ingredients.
A block of raw ground beef in a cast iron skillet on a marble surface.
Brown the ground beef.
Ground beef topped with cubes of butter in a cast iron skillet on a marble surface.
Cut the Velveeta cheese into cubes and add them to the skillet.
Ground beef, diced tomatoes, and cubes of cream cheese in a cast iron skillet on a marble surface.
Pour the drained Rotel tomatoes into the skillet. Stir continuously until the cheese is fully melted and the dip is smooth and creamy.
A cast iron pan filled with creamy Queso Blanco Rotel Dip. A striped cloth is partially visible beside the pan.
Serve and enjoy!

Chef Jenn’s Tips

  • Use spicy Rotel for an extra kick, or mild Rotel if you prefer a less spicy dip.
  • For a smokier flavor, swap the ground beef for chorizo or add a pinch of smoked paprika.
  • If the dip thickens over time, stir in a splash of milk to keep it smooth and creamy.
  • Keep the dip warm in a slow cooker on the low setting for parties or game nights.

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Make It A Meal

Pair this Queso Blanco Rotel Dip with nachos for the ultimate Tex-Mex feast. The cheesy, spicy dip is the perfect topping for crunchy nachos layered with all your favorite fixings!

A skillet containing creamy Queso Blanco Rotel Dip with chunks of meat and diced tomatoes.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave, stirring occasionally. If the dip becomes too thick, add a splash of milk and stir until smooth.

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A skillet filled with creamy Queso Blanco Rotel Dip with visible diced tomatoes, surrounded by tortilla chips, on a marble surface with a striped cloth nearby.

Queso Blanco Rotel Dip

Chef Jenn
Queso Blanco Rotel Dip is a creamy, cheesy, and mildly spicy dip that's perfect for parties, game nights, or casual snacking. Made with smooth melted white cheese and zesty Rotel tomatoes, this Tex-Mex favorite is quick to prepare and irresistibly delicious. Serve with tortilla chips for the ultimate crowd-pleaser!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine American, tex-mex
Servings 8 servings
Calories 381 kcal

Ingredients
  

  • 1 pound ground beef
  • 16 ounces Queso Blanco Velveeta cheese cut into cubes
  • 10 ounces Rotel tomatoes with green chiles drained

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it apart as it cooks, until no longer pink. Drain excess grease.
  • Cut the Velveeta cheese into cubes and add them to the skillet.
  • Pour the drained Rotel tomatoes into the skillet with the beef and cheese.
  • Stir continuously until the cheese is fully melted and the dip is smooth and creamy.
  • Serve warm with tortilla chips, crackers, or fresh-cut veggies.

Notes

Chef Jenn’s Tips

  • Use spicy Rotel for an extra kick, or mild Rotel if you prefer a less spicy dip.
  • For a smokier flavor, swap the ground beef for chorizo or add a pinch of smoked paprika.
  • If the dip thickens over time, stir in a splash of milk to keep it smooth and creamy.
  • Keep the dip warm in a slow cooker on the low setting for parties or game nights.

Nutrition

Serving: 0.25cupCalories: 381kcalCarbohydrates: 3gProtein: 23gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 412mgPotassium: 263mgFiber: 0.4gSugar: 1gVitamin A: 610IUVitamin C: 3mgCalcium: 422mgIron: 2mg
Keyword Cheese Dip, Party Dip, Queso Blanco, Queso Blanco Rotel Dip, Rotel Dip
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