Rotel Dip with Cream Cheese

5 from 2 votes

Creamy and cheesy this Baked Rotel Dip with Cream Cheese comes together quick and easy and is perfect for serving to a crowd!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Tex Mex

Servings:

Author: Serene

Preheat oven to 375°F.
Cook ground beef in a medium size skillet over medium heat on stovetop, break apart the meat as it cooks.
Once beef is cooked and browned, no longer pink, drain any excess grease.
Stir the taco seasoning into the beef, evenly coating the meat.
Add the meat to a square baking dish.
Add the cubed cream cheese, shredded cheese and rotel into the baking dish. (no need to stir together at this point)
Bake for 15-20 minutes until cheeses are completely melted.
Stir together the dip until it comes together and is creamy.
Top with diced tomato, fresh diced cilantro and chives.
Serve warm with tortilla chips.

Make Ahead:

Prep this recipe by cooking the ground beef, layering it all together and storing in a covered dish in the refrigerator for up to 3 days. Bake or heat in a slow cooker when needed. Increase baking time until dip is warmed through and cheeses are melted. Allow the dish to warm on the counter for 15-20 minutes before putting into a hot oven.

Storage:

Store leftovers in a sealed container in the refrigerator for up to 3 days.
To reheat the dip you can heat in the oven until warmed, adding milk as needed to loosen it back up if it's too thick.

Freezing:

Store cooked dip in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven or in a slow cooker.

Rotel: Can be substituted with diced tomatoes and diced jalapeño. Sauté until softened before cooking the ground beef.

Ground Beef: can be substituted for spicy sausage.