3-Ingredient Cream Cheese Rotel Dip (Easy 15-minute Recipe!) (2024)

FAQs

What is Rotel dip made of? ›

Rotel dip is a simple appetizer dip of cheese and canned tomatoes with chiles. It's a popular simple-to-prepare dip that comes together in minutes. Ro*tel started in Elsa, Texas, at a canning processing plant by Carl Roettel, who canned tomatoes with green chiles.

There are 136 calories in 1/2 cup of Rotel Cheese Dip. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

If your Rotel Dip is too thick and you want it to be runnier, add warm milk or water 2 tablespoons at a time, stirring after each addition, until it has reached the desired consistency.

Freeze: You can freeze Rotel dip, in a freezer-safe container for up to 3 months. Thaw: To thaw, place the frozen Rotel in the refrigerator overnight, so it gently thaws. Reheat: If reheating from being refrigerated, you can reheat it by using the microwave, by stovetop, or even in a slow cooker.

Skip the Velveeta and make it with freshly shredded cheese instead! As you probably know, traditional Rotel dip calls for Velveeta.

Rotel dip is good for up to four days in the refrigerator. To store it, let the dip cool, then transfer it to an airtight container. The leftovers taste great as a dip with chips, but you can also use the cheesy sauce for nacho recipes or loaded breakfast potatoes.

While cream cheese may not last long in the fridge, you can freeze it for up to two months. To use frozen cream cheese, thaw it in the fridge overnight or defrost it in the microwave. Previously frozen cream cheese will still have the same flavor as its refrigerated counterpart, but its texture may be grainy.

From its low-calorie content to its high vitamin C and lycopene levels, Rotel packs a nutritional punch that can support a healthy lifestyle.

If you don't want to use American cheese, you can achieve the same creamy, stabilized texture with the addition of cream cheese — which also has stabilizers added. Use whatever cheese you like (cheddar, Monterey Jack or other cheeses) and then add 2 ounces of cream cheese to the mix.

How can I make my Rotel dip thicker? ›

Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.

If the dip is too thick, add more milk; if it's too thin, add more cheese.

If the Velveeta cheese dip has meat, like our favorite Rotel Dip, the best practice is to store it in the fridge for up to three days. After 3-5 days in the fridge, the dip should be discarded. We have found after this time the consistency is not the same once reheated and always err on the side of caution.

Since 2002, Velveeta has been labeled as a "pasteurized prepared cheese product." What does that even mean? Because of the ingredients and the way it is prepared, the Food and Drug Administration (FDA) does not consider it real cheese.

TOMATOES, WATER, CHOPPED GREEN CHILI PEPPERS, LESS THAN 2% OF: SALT, CALCIUM CHLORIDE, NATURAL FLAVOR, CITRIC ACID, CILANTRO.

Kraft Foods lists Velveeta's ingredients as: milk, water, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, and 2% or less of salt, calcium phosphate, lactic acid, sorbic acid, sodium citrate, sodium alginate, enzymes, apocarotenal, annatto, and cheese culture.

In fact, to some Texans, queso is simply “Rotel dip.” But why? Eater's Kayla Stewart recently set out to learn how the canned blend of tomatoes, chiles, and spices, became such a vital part of any queso.

When you look at the label of a RoTel can, you'll see that there are only a few ingredients. It is made from tomatoes with juice, water, chopped green chili peppers, and less than 2% of salt, citric acid, calcium chloride, spice, and natural flavor. Salsa is far more complex.