Rotel Dip

Your next kick back just got little more exciting with this creamy Five-Cheese Rotel Dip! Ya’ll know we love the ol’ faithful rotel dip…it’s just there perfect combo of the best of cheeses, ground beef, and zesty Rotel tomatoes. Perfectly baked to golden perfection, this has been the go to crowd-pleaser for party success ever since I can remember. The combination of Colby Jack, Monterey Jack, Velveeta, Gouda, and cream cheese creates a velvety texture that melts in your mouth, while seasoned ground beef adds a savory kick.

If you love my appetizer recipes, try Franks Buffalo Chicken Dip Recipe and Creole Crawfish Boudin Balls next!

Rotel Dip by Chef Kolby Kash

Moreover, my rotel dip recipe is a bit of an elevated version of what I used to eat growing up at every family function. My aunt always was in charge of the rotel dip so this really is just my take on her classic. The inclusion of a rich and diverse blend of cheeses—Colby Jack, Monterey Jack, Velveeta, Gouda, and cream cheese—adds layers of flavor and creates a luxuriously creamy texture. Something about the extra cheeses really turns it up a notch!

So, if you need an appetizer that can get the party jumping, this is the recipe for you!


My rotel dip recipe stands out for several reasons, making it an exceptional choice for those seeking a delicious and memorable flavor experience:

  • Five-Cheese Blend: The inclusion of a rich and diverse blend of cheeses—Colby Jack, Monterey Jack, Velveeta, Gouda, and cream cheese—adds layers of flavor and creates a luxuriously creamy texture. This sophisticated combination goes beyond the usual one or two cheeses, elevating the dip to a gourmet level.
  • Baking Method: Baking the dip in the oven allows the flavors to meld together, and the cheese to melt and bubble, creating a cohesive and homogenous texture. This extra step ensures that every bite is consistent and delightful.
  • Seasoned Ground Beef: The addition of seasoned, browned ground beef brings a savory and hearty element to the dip. This extra step enhances the overall flavor profile, making the dip more substantial and satisfying.

In summary, this rotel dip recipe is full of flavors, textures, and versatility that transforms a simple quest into a that good rotel we are used to. With its well-balanced elements and easy preparation, this recipe is bound to become a staple at the function.

Rotel Dip by Chef Kolby Kash

Rotel Dip Ingredients

  • Ground Beef: Brings a savory richness to the dip, making it hearty and satisfying.
  • Colby Jack, Monterey Jack, Velveeta, Gouda, and Cream Cheese: A dream team of cheeses that ensures a decadently creamy and flavorful experience.
  • Red Onion and Jalapeño: Infuses the dip with a perfect balance of crunch and a hint of heat.
  • Rotel Diced Tomatoes with Green Chilies: Adds a zesty kick, bringing freshness and spice to the party.
  • Bayou City Seasoning: A blend of spices that elevates the dish with its characteristic warmth and depth.
Ingredients to make dip

How To make Rotel Dip

Creating this rotel is a breeze:

  1. Brown ground beef and sauté red onion and jalapeño until softened.
  2. Season with garlic powder, onion powder, cumin, salt, and pepper.
  3. Combine softened cream cheese, Colby Jack, Monterey Jack, Velveeta, and Gouda cheeses.
  4. Mix in the seasoned beef, vegetables, and drained Rotel tomatoes.
  5. Transfer to a baking dish and bake until hot and bubbly.
how to make rotel dip Chef Kolby Kash

Tips and Variations

  1. Firstly, adjust the spice level by tweaking the amount of jalapeño.
  2. Ensure all cheeses are thoroughly melted for that creamy perfection.
  3. Prep the dip in advance and bake just before serving for ultimate convenience.
  4. Get creative with toppings like chopped cilantro, green onions, or black olives to suit your taste.
rotel dip combine all ingredients

How to make Quick Tortilla chips

  1. Prepare the Tortillas: Stack corn tortillas and cut them into wedges or triangles.
  2. Heat the Oil: heat vegetable oil to around 350°F (175°C). Use enough oil to submerge the tortilla wedges completely.
  3. Fry the Tortilla Chips: Carefully add a batch of tortilla wedges to the hot oil, ensuring not to overcrowd the pan. Fry for about 1-2 minutes on each side or until they turn golden brown and crisp.
  4. Drain Excess Oil: Once the chips are golden and crispy, use a slotted spoon or tongs to transfer them to a plate lined with paper towels.
  5. Season with Salt: While the chips are still warm, sprinkle them with salt to taste. Toss gently to ensure the salt is evenly distributed.
  6. Repeat: Continue the process until all the tortilla wedges are fried. Remember to monitor the oil temperature and adjust as needed.
How to make tortilla chips Chef Kolby Kash

Frequently Asked Questions: Rotel Dip

Can I prepare this rotel dip in a slow cooker?

  • A: Yes, you can adapt this recipe for a slow cooker. Combine all ingredients in the slow cooker and cook on low until the cheeses are melted and the dip is heated through.

Different cheeses?

  • A: While the suggested blend offers optimal creaminess, feel free to experiment with your favorite cheeses for a unique twist.

What’s the best way to store leftover rotel ?

  • A: Store any leftover dip in an airtight container in the refrigerator. Reheat gently in the oven or microwave before serving.
Rotel Dip by Chef Kolby Kash

Also, Make sure to tag me on Instagram, TikTok, or Facebook when you make this recipe! I want to see your creation and give you a shoutout!

For added flavor, try my Bayou City Seasonings. Hand crafted for a full experience and taste of what’s cooking in my kitchen, you have to try my seasonings! Guaranteed to satisfy your taste buds.

Rotel Dip by Chef Kolby Kash

Rotel Dip

Indulge in the ultimate creamy Rotel dip, featuring a luxurious blend of cubed Colby Jack, Monterey Jack, Velveeta, Gouda, and cream cheese, perfectly complemented by seasoned, browned ground beef. Baked to golden perfection
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 10 People
Calories 300 kcal


  • 1 lb ground beef
  • 1 small red onion diced
  • 1 jalapeno diced, plus more for garnish
  • 1 10oz can rotel diced tomatoes with green chiles drained
  • 8 oz cream cheese cubed
  • 1 cup colby jack cheese cubed
  • 1 cup monterey jack cheese cubed
  • 1 cup velveeta cheese cubed
  • 1 cup gouda cheese cubed
  • 1 tsp Bayou City Garlic Pepper
  • 1 tsp Bayou City All Purpose Seasoning
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • salt and pepper to taste
  • cilantro or green onion for garnish
  • tortilla chips for serving


  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  • Sprinkle Bayou City Seasonings, onion powder, smoked paprika, cumin, salt, and pepper over the ground beef. Stir well to combine.
  • In a baking dish, combine the cubed cream cheese, Colby Jack, Monterey Jack, Velveeta, and Gouda cheeses.
  • Add the seasoned beef and vegetables to the baking dish with the cheese . Stir in the drained Rotel tomatoes.
  • Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly, and the top is lightly golden.
  • Mix thoroughly until all ingredients are evenly combined.
  • If desired, garnish the dip with chopped cilantro or green onions. Serve the creamy Rotel dip hot with tortilla chips or sliced baguette.



  • Customize the spice level by adjusting the amount of jalapeño.
  • Ensure all cheeses are well melted for a smooth and creamy texture.
  • This dip can be prepared in advance and baked just before serving.
  • Experiment with additional seasonings or toppings, such as diced tomatoes, green onions, or black olives, based on personal preference.
Keyword cheese dip, creamy cheese dip, easy dip recipe, game day snack, ground beef, party appetizer, rotel dip, rotel tomatoes

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One Comment

  1. I legit made this tonight, my first time having rotel dip. So good, I substituted the ground beef for ground chicken and everything else stayed the same. I mean it was “damn good”.

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