The Most Surprising Ways To Make Rotel Dip, According To Our Readers

Recently we asked our friends on Facebook to tell us how they make their version of “Rotel” dip—classically made by heating up cubed processed cheese (such as Velveeta), a can of diced tomatoes and peppers (Rotel).

While many folks stuck to the basics, some shared their favorite ways to customize this go-to dip for tailgates, parties, and potlucks. Here are some of the most delicious—and amusing—recipes and comments.

Unexpected Ingredients For Rotel

Lots of folks took us by surprise by adding unexpected ingredients to their Rotel dip, or by preparing it in a way we’ve never seen before. Take a look:

• “I make a version my kids love with these ingredients (Rotel and Velveeta) and a can of tamales, unwrapped and crushed.”

• “Cube Velveeta, pour in Rotel and top with caramelized onions in my crockpot. Heat on low until all is heated through!”

• “I make mine in a food processor. Velveeta and drained Rotel. Although it’s not hot, the consistency is smooth and it never gets hard when leftovers are put in the refrigerator.”
  

Meat Lovers’ Rotel Recipes

We know our readers love meat, so it’s no shock that tons of folks shared recipes chock full of their favorite protein.

• “Jimmy Dean breakfast sausage, block of cream cheese, and a can of Rotel. Yum!”
• “I use bacon drippings to caramelize one large chopped onion. The bacon drippings impart a wonderful smoky flavor to the dip.”
• “Want a real treat? Velveeta, Rotel, and diced up (real fine) Conecuh!!!”
• “Cream cheese or velveeta, Rotel, crab meat or cocktail shrimp.”
  

Next-Level Rotel Recipes

Most commenters stuck to the classic Rotel script, or simply added one or two ingredients. But in every class there’s an over-achiever, and these commenters were aiming for extra credit.

• “One lb ground beef browned with taco seasoning, one lb Jimmy Dean sausage browned, one block cream cheese, one lb block of velveeta, couple of dashes of Worcestershire sauce, 2 cans of Rotel original, 1 tsp garlic powder, 1 tsp onion powder. Cook in crockpot on low until melted. Serve with scoops.”
• “Sauté chopped green onions ( the white part) in butter. Add a little flour and cumin to make a light roux. Add a half cup milk to make a light sauce. Add Rotel and Velveeta to melt and blend. This keeps it from becoming too firm. Top with chopped green onions.”
• “Originally 1 lb Velveeta and a blended can of Rotel with cumin and some green onions. Cilantro if I have it. Now, since there are hardly any green chiles in Rotel, I sauté an onion, add 1 lb Velveeta, can of blended Rotel, can of green chiles, small can of evaporated milk, cumin to taste and maybe some chili powder. Cilantro if I have it at the end. I do this in a saucepan and pour into crockpot. Been feeding family, friends and church folks for years and I’m the one who has to make the cheese dip!”

How Do You Make Your Rotel Dip?

For some of our readers, their favorite ingredient to add to Rotel was humor. They couldn’t resist the urge to get a joke or two in. When asked how they make Rotel dip, they said…

• “I raise my sceptre.”
• “With a can opener.”
• “I put it in a little spaghetti strap dress and take it dancing.”
• “To the left. To the left. To the right. To the right. Now dip baby. Dip. Dip baby. Dip.”

Thanks for the laughs, surprises, and delicious recipes, folks! We hope you enjoy a great football season filled with victories and delicious tailgate food.