Rotel Cheese Dip

Two ingredients. One dish. Fifteen minutes. This is the cheese dip that shows up at every tailgate, Super Bowl party, and potluck across the South, and for good reason: it works every single time.

A pound of processed cheddar (think Velveeta) cubed and melted with a can of Rotel tomatoes and green chiles in a covered casserole. The processed cheese melts into a smooth, pourable queso without any of the graininess or separation you’d get from natural cheese. The Rotel adds diced tomatoes, green chiles, and just enough spicy liquid to thin the cheese into dipping consistency.

That’s it. No roux, no cream, no extra seasoning needed. The Rotel does all the flavor work.

Kitchen Tips

• Cube the cheese small. Smaller cubes melt faster and more evenly. Large blocks leave you with a pool of melted cheese around an unmelted core.
• Stir halfway through melting. Open the casserole at the 5-minute mark and give it a good stir. This helps everything incorporate smoothly.
• Don’t drain the Rotel. The liquid from the can is what gives the dip its scoopable texture. Without it, the cheese sets up too thick.
• Serve warm with a candle warmer or slow cooker on low. This dip firms up as it cools. Keeping it warm keeps it dippable for the whole party.

Variations

• With sausage: Brown ½ pound of spicy breakfast sausage, drain, and stir it into the dip for a meatier, heartier version.
• Extra spicy: Use the “Hot” variety of Rotel and add a diced jalapeño for a queso with real kick.