Description
A quick and easy Rotel Cheese Dip combining creamy Velveeta cheese with zesty Rotel tomatoes and subtle spices, perfect for parties and snacking.
Ingredients
Scale
Ingredients
- 16 ounces Velveeta cheese, cubed
- 1 can Rotel tomatoes with green chilies (10 ounces), do not drain
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2-3 tablespoons water
- 1-2 tablespoons cilantro, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Cube the Velveeta cheese and open the can of Rotel tomatoes without draining the liquid. Measure out chili powder, cayenne, and chop the cilantro.
- Combine and Melt: In a medium-sized pan or pot, add the cubed Velveeta, whole can of Rotel (including juice), chili powder, cayenne, salt, and pepper. Place the pan on low heat to prevent scorching and stir occasionally to help the cheese melt evenly.
- Add Water to Adjust Consistency: Once the cheese and tomatoes are fully melted and combined into a smooth dip, add 2 to 3 tablespoons of water to thin the mixture slightly for optimal dipping consistency. Stir well to integrate.
- Finish with Cilantro: Stir in the chopped cilantro for fresh flavor. Taste and season with additional salt and pepper if desired. Serve warm for best enjoyment.
Notes
- Use low heat to prevent the cheese from burning or sticking to the pan.
- Do not drain the Rotel tomatoes as the liquid is essential for dip consistency.
- Adjust cayenne and chili powder amounts based on your preferred spice level.
- This dip pairs well with tortilla chips, crackers, or vegetable sticks.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid curdling.
