My Rotel Dip Recipe (Without Velveeta!)
My Rotel dip recipe is made without Velveeta cheese or Rotel tomatoes! It’s a wholesome swap that tastes, in my husband and I’s opinion, even better! It’s cheesy, savory, and has all the chilli spice you crave. Make it on the stovetop or in a crock pot. Either way works great!
We love serving this cheesy dip during football season when we’re cheering on the Tennessee Vols! This recipe includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Rotel dip is a staple in many homes during the fall. Not only is it served for watching football games, but it’s also found on tables at potlucks and gatherings. It’s comforting, cheesy, and savory. What’s not to love?!
My recipe is a much more wholesome version than most Rotel dips. I wanted to create the same flavors without all the processed ingredients. My husband loves this dip; he doesn’t miss the Velveeta and neither do I! I hope you love it as much as we do.
The Inspiration Behind My Rotel Dip Recipe
I was looking through a church cookbook my mom gifted me, and I found a delicious Rotel dip recipe in there. It sounded perfect for Saturdays while watching football. But I didn’t love the processed ingredients.
So it got me thinking of how I could create a version that had the same flavors but using more wholesome ingredients like fire-roasted tomatoes and shredded cheddar cheese.
I thought there had to be more people out there looking for a more wholesome version, so I put it here on the blog. I hope this recipe finds a special place in your kitchen during the fall!
What is Rotel Dip?
Rotel dip is a cheesy, savory, taco-spiced dip that’s comforting and craveable! It’s traditionally made with ground beef, Velveeta cheese, and a can of Rotel tomatoes (which has green chiles in it).
My version swaps the Rotel tomatoes for fire-roasted and the Velveeta for shredded cheddar. I create an easy cheese sauce with a roux and milk to replace the creaminess of the Velveeta. It’s so dang good!
Why You’ll Love My Rotel Cheese Dip Recipe
- Wholesome Ingredients: The ingredients are simple and wholesome.
- No Velvetta: Instead of processed cheese, I use shredded cheddar.
- No Rotel Tomatoes: Instead of Rotel, I use organic fire-roasted tomatoes.
- Mild, Not Spicy: It’s not spicy, so even kids can enjoy it!
- Quick and Easy: The steps are simple, and it can be whipped up quickly.
- Crock-Pot Friendly: You can easily make this dip in a slow cooker.
My Tips for Making This Dip
- Use organic fire-roasted tomatoes to keep it wholesome and give the dip extra flavor.
- Shred your cheese at home instead of buying pre-shredded. It melts better.
- Don’t skip the roux process or discard the beef grease. They help thicken this recipe.
- Use salt-free garlic powder and chili powder.
Ingredients You’ll Need for Rotel Dip (with notes!)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- ground beef: use a good quality beef, I love getting some from a local butcher but any will work
- yellow onion: yellow onions add the best flavor
- all-purpose flour: this is a great base to make a roux for thickening
- shredded cheddar cheese: it’s best if you buy a block of cheese and shred it at home
- canned crushed fire-roasted tomatoes: I like to get organic to keep it wholesome
- garlic powder: make sure it’s salt-free
- sea salt: you can also use regular salt
- ground black pepper: pepper is a must for flavor
- chili powder: use a salt-free version
- milk: I like to use whole milk but you can use any
- butter: salted butter works best
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- stainless steel skillet
- box grater
- can opener
- my favorite nontoxic slow cooker (if you want to make it this way)
How to Make Rotel Dip Without Velveeta Cheese
Note: Please see the recipe card at the bottom of this blog post for the full written recipe to learn how to make my rotel dip with ground beef and without Velveeta cheese.
Heat a skillet over medium heat. When it’s hot add ground beef, diced onions, salt, and pepper. Cook over medium heat until fully cooked, about 8 minutes. Break beef into small chunks while it cooks.
When the beef is fully cooked, place into a bowl BUT leave the grease behind in the pan (we’re using it to make a roux for thickening).
Turn heat to low and add butter to the beef grease in the pan.
When butter is melted, add flour. Whisk the roux continually for 1 minute over low heat to cook out the flour flavor. It will clump up, that’s okay!
Add milk and whisk until combined. No lumps should be left.
When the mixture is smooth, turn the heat to a low-medium and add in garlic powder, chili powder, and fire-roasted tomatoes. Whisk to combine.
Add in shredded cheese and whisk until combined (it’s okay if it’s not melted all the way yet).
Add cooked ground beef back into the pan and stir to combine.
Let dip simmer on low heat for 10 minutes, uncovered. Stirring occasionally.
Take off heat and enjoy right away or place in a slow cooker on the warm setting to keep warm for up to 4 hours. Add an additional 1/4-1/2 tsp of sea salt to taste, if desired.
Slow Cooker Version – Rotel Dip Crock Pot Recipe
- Heat a skillet over medium heat. When it’s hot add ground beef, diced onions, salt, and pepper. Cook over medium heat until fully cooked, about 8 minutes. Break beef into small chunks while it cooks.
- When beef is done cooking, add beef to your slow cooker but leave grease in the pan.
- Turn heat to low and add butter to the beef grease in the pan.
- When butter is melted, add flour. Whisk the roux continually for 1 minute over low heat to cook out the flour flavor. It will clump up, that’s okay!
- Add milk and whisk until combined. No lumps should be left.
- Pour milk mixture into slow cooker with the beef. Stir to combine.
- Then add all the other ingredients, stir to combine.
- Let cook for 2-3 hours on low or 1-2 hours on high to melt the cheese and combine the flavors.
- Server right away or turn slow cooker to warm setting. Dip can sit on for 4 hours safely on the warm setting. Enjoy!
Video Tutorial
Variations and Swaps
- Add slices of jalapeno to give this dip an extra kick.
- Use a few tablespoons of cream cheese to make it even creamier.
- Add green chiles for an even similar Rotel taste.
- Substitute the milk for homemade cashew cream if desired or if you are dairy-free.
- Use ground sausage instead of ground beef if desired.
My Favorite Ways to Serve Rotel Dip
You can serve this dip for many different occasions. You can make it for parties, gatherings, potlucks, or snacking on a lazy Saturday.
If you want this dip to stay warm for a few hours, pop it in a slow cooker. Then turn on the warm setting and cover it. It’ll stay warm for up to 4 hours. This way, everyone can help themselves.
What to Serve with Rotel Dip
You can serve this dip with a bunch of different goodies, here are a few ideas:
- tortilla chips
- soft flour tortillas
- corn chips
- carrots
- celery
- pita bread
- french bread cut into small pieces
How Store Leftover Rotel Dip
Store cooled-down dip in a glass, airtight container for up to 2-3 days in the fridge. You can freeze it for up to 1 month.
Reheating Cheese Dip
I recommend reheating this dip in the oven at 350 degrees Fahrenheit until warm, in a slow cooker on low, or in a pan on the stovetop.
Frequently Asked Questions
Yes, if you want to use Velveeta you can.
Yes, you can. Just follow my recipe.
I like to just use mild shredded cheddar cheese especially for this recipe.
No, you don’t. I use fire-roasted tomatoes and chili powder instead.
Yes, you can. Just follow my recipe!
Find the Slow Cooker Version section above in this blog post for instructions.
I don’t see why not. Add a few ounces in to taste.
More Dip Recipes Made From Scratch
If you’re looking for more easy recipes to use ground beef, try a few of these:
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
My Rotel Dip Recipe (Without Velveeta)
Ingredients
- 1/2 pound ground beef
- 1/3 cup finely diced yellow onion
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp salted butter
- 2 Tbsp all-purpose flour
- 1 cup whole milk (or any you desire)
- 1/4 tsp garlic powder (salt-free)
- 1/2 tsp chili powder (salt-free)
- 1/4 cup canned crushed fire-roasted tomatoes (I like to get an organic option with few ingredients)
- 1 1/2 cup shredded mild cheddar cheese (when shredded at home it melts better)
Instructions
- Heat a skillet over medium heat. When it's hot add ground beef, diced onions, salt, and pepper. Cook over medium heat until fully cooked, about 8 minutes. Break beef into small chunks while it cooks.
- When the beef is fully cooked, place into a bowl BUT leave the grease behind in the pan (we're using it to make a roux for thickening).
- Turn heat to low and add butter to the beef grease in the pan.
- When butter is melted, add flour. Whisk the roux continually for 1 minute over low heat to cook out the flour flavor. It will clump up, that's okay!
- Add milk and whisk until combined. No lumps should be left.
- When the mixture is smooth, turn the heat to a low-medium and add in garlic powder, chili powder, and fire-roasted tomatoes. Whisk to combine.
- Add in shredded cheese and whisk until combined (it's okay if it's not melted all the way yet).
- Add cooked ground beef back into the pan and stir to combine.
- Let dip simmer on low heat for 10 minutes, uncovered. Stirring occasionally.
- Take off heat and enjoy right away or place in a slow cooker on the warm setting to keep warm for up to 4 hours. Add an additional 1/4-1/2 tsp of sea salt to taste, if desired.
Video
Can this recipe be made ahead of time?
Yes! You can pop it in the fridge or freezer until you’re ready to enjoy. Store cooled-down dip in a glass, airtight container for up to 2-3 days in the fridge. You can freeze it for up to 1 month. I recommend reheating in a pan on the stovetop or in the oven for the best flavor.