Party Rotel Dip

Rotel dip earned its reputation at every Super Bowl party for one reason: it gets demolished. This loaded version doubles down on the basics by browning a pound of ground beef with a pound of sausage for serious meat texture, then folds them into a melted pool of Velveeta and pepper jack. The Velveeta does the heavy work of staying smooth and dippable at any temperature. That’s why it’s in every queso recipe worth its salt. Pepper jack carries the heat, and the can of Rotel brings the green chiles, tomatoes, and just enough acidity to keep all that cheese from feeling heavy. A can of cream of chicken soup gets stirred in for body and a slightly richer mouthfeel. Sauteed onion is the move that separates a great dip from a forgettable one. Skipping it makes the dip taste flat. Serve hot with sturdy tortilla chips and watch the crock empty faster than the wings disappear.

Pro Tips

• Drain the meat well after browning. Excess grease pools on top of the dip and makes it look greasy on the chip.
• Cube both cheeses before adding to the pot. Bigger blocks take forever to melt and risk scorching at the bottom.
• Stir frequently while melting. Velveeta is forgiving but will catch and burn if it sits on direct heat.
• Drain the Rotel if you want a thicker dip, or leave the juice in for a looser, more saucy texture.
• Keep it warm in a slow cooker on low for parties. The dip thickens quickly as it cools, so a warm setting saves the day.

Variations

• Swap pepper jack for sharp cheddar for a milder version, or hot pepper jack for extra heat.
• Use chorizo or hot Italian sausage in place of regular pork sausage for a flavor upgrade.
• Stir in a can of black beans or corn for extra texture and a Tex-Mex twist.