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Rotel Velveeta Dip

  • Candy Jun 23, 2014 01:45 PM
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I had forgotten how yummy this stuff is. I made some for the first time in years for a Margarita cocktail hour on Sat. PM. It is simply a can of Rotel stirred into a pound of melted Velveeta. It is very simple and can be made in the microwave. Creamy with a bit of punch from the green chilies.

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  1. If loving Rotel dip is wrong, I don't want to be right. Love it.

    1. It's good, easy and quick to prepare on the fly

      1. SO can devour an entire crock pot full

        1 Reply
        1. re: fldhkybnva

          ^^^^ sorta the same way we around here devour a pot full of hot Mexican bean dip.
          from scratch is the best way because the smell as it's cooking is addictive

        2. We add 1/2 pound ground beef, cooked until crumbly and drained, plus 1/2 pound ground turkey with some typical taco seasonings, cooked until dry and crispy

          1 Reply
          1. re: Kris in Beijing

            or some hot sausage. Nothing wrong with velveeta and rotel

          2. I've never used the velveeta block before last month. I tried to make mac n cheese, just a box of shells and the velveeta but the result was bitter tasting (or maybe just off). I don't think I could stomach buying another block of it for other uses like rotel dip. Does this make me a bad person?

            2 Replies
            1. re: carrytheone

              You haven't tried it :) I've had Mac and cheese with velveeta my entire life and love it but it's a small component with other ingredients. I probably would hate velveeta and noodles alone too. Nope you're not a bad person but Rotel dip really let's velveeta shine especially with sausage.

              1. re: carrytheone

                Did you add milk? Velveeta mac n' cheese needs milk.

                And no, of course you're not a bad person. Try the dip when someone you know makes it, and I'm here to tell you that someone you know makes it at least once a year. ;-)

              2. I haven't made it in years but bought a can of Rotel today for this reason! Will get the cheese and take with me for my visit with family for the 4th. Love it!

                If you'd like it a little spicier - some chopped pickled jalapenos are fantastic!

                3 Replies
                1. re: Jeanne

                  Might look for the white velveeta - It's relatively new (a few years?) as compared to the yellow. I prefer the white now.....

                  1. re: rudeboy

                    I tried the white a while back and like it as well.

                  2. re: Jeanne

                    You can also spice it up with some Chorizo. It's very good.

                  3. That recipe has been around for a long time. It's a classic!

                    BTW, a spiral bound book entitled Snake, Rattle & RO*TEL was published about 3 decades ago. At that time a company know as American Home Products owned Rotel. I have a copy, but I do not know if the book full of all kinds of recipes, along with one that is the subject of this post, is still available. It has 131 pages including the index. I got it gratis because I was employed by AHP.

                    7 Replies
                    1. re: ChiliDude

                      Sorry, the book is no longer available. Conagra now owns Ro*Tel.

                      1. re: ChiliDude

                        It is available from Amazon. $65 new or $8 used.

                        1. re: Sam D.

                          I just accessed Amazon, and cannot believe the price. It is ridiculous to expect anyone to pay $65 dollars for the spiral bound pamphlet unless the person is a collector of rare books. I went into sticker shock! American Home Foods distributed it free for the asking late in the last century.

                          1. re: ChiliDude

                            I have found that Amazon's pricing on out of prints is arbitrarily high.
                            Additionally, if you go through the order process, at least in my limited experience, you'll get an email from them a day later saying "unfortunately that product is no longer available."
                            Try AbeBooks, etsy, or eBay.

                            1. re: Kris in Beijing

                              The over-the-top pricing on this book isn't set by Amazon. It's from 3rd party sellers. Just clearing that up lest anyone think it's Amazon's pricing.

                              1. re: DuffyH

                                I wonder, then, if there are 3rd party sellers who list stuff under the philosophy of "If they pay enough it'll be worth my time to FIND it" without really having it in hand.

                                1. re: Kris in Beijing

                                  I've wondered that, too. I've seen some readily available cookware listed for outrageous prices. Like this Wearever 12" frypan for $234.42. Shipping is free, so totally worth it, yeah? Only 2 in stock, better hurry!!

                                  http://www.amazon.com/Wear-Ever-Ever-...

                                   
                    2. A bunch of velveeta was recalled recently. Check your source.

                      1 Reply
                      1. re: C. Hamster

                        Just looked it up. Wal Mart in 12 states: Colorado, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Nebraska, North Dakota, Ohio, South Dakota and Wisconsin.

                      2. Yes. So fantastic. It's not a Super Bowl without it. Though my mother used La Victoria salsa instead, and called it "Chile con queso."

                        1. stir in some Chorizo and toss some queso fresco crumbles on top with diced chives and cilantro ,,,and you have an award winning queso dip....

                          1 Reply
                          1. re: girloftheworld

                            Great idea! Not that I like lots of ingredients in a dip, but I like chorizo (in this case cured as opposed to raw).

                          2. Love it!!

                            Do also try some sour cream mixed with Picante Sauce, a spoon of sugar & chopped Jalapenos. So good.

                            1. I keep meaning to make this, and my only excuse for not doing it is limited fridge room (my hoarding tendencies extend even there!). I've got a double boiler with a heavy ceramic upper bowl that I think will be my weapon of choice. This futzing around buying this or that commercial chile con queso imitation has got to stop NOW, and thank you for pushing me over the edge.

                              8 Replies
                              1. re: Will Owen

                                It won't last long enough to need refrigerating!

                                1. re: Will Owen

                                  make it for an occasion WO.
                                  like a bbq or neighbors invite.
                                  it's easy enough to do, no special gadgets you need to buy. I bought my block at the market of Mem Day holiday, it was on sale for the holiday.

                                  1. re: iL Divo

                                    That's the thing. To me it is occasion food. You want a small group at least. Get that crockpot warmed up and watch it get scraped clean.

                                    1. re: Firegoat

                                      yep, I've done it too many times with my husbands work related parties at work. and that's exactly what I do, get the crock pot out stick ingredients in and let him take it to work and plug it in, never any left when he brings it home. that's satisfaction.

                                      1. re: iL Divo

                                        Yep, a crockpot full of velveeta rotel or a crockpot full of frozen meatballs with that grape jelly/ketchup/chili sauce sauce always gets demolished.

                                        1. re: Firegoat

                                          everyone at work one day was committed to bringing a crock pot of something to share.
                                          the choice of one of the gals was the jelly meatballs. amazing how those things fly off the shelf (or jump outta the crock pot)

                                          1. re: iL Divo

                                            I made some of that for work a while back on a "food day" Dumped in half a bottle of "tiger sauce" just for fun and to cut the sweet a little bit. The guys back in the pressroom loved it. Several of these big burly guys I only see late at night covered in ink and grease came out to ask "what did you do to it? We want to make that" LOL. It's hard to beat the rotel and the meatballs for general group crowd pleasing.

                                  2. re: Will Owen

                                    Please report what you think of it. Sorry, It sounds blah to me, but I haven't tried it. I do have a simple recipe for chili con queso that my guests scrape off the sides of the bowl with their fingers when the tostadas are gone.

                                  3. I saw a nicely-dressed and -coiffed older lady checking out in a relatively posh supermarket with four large boxes of Velveeta, so that piqued my curiosity and I peered further into her cart. She had two great big butcher packs of ham cut into cubes---must have been a large half-ham that she'd asked them to cut up. Looked like a lot of some kind of dip, and this surprised me because Velveeta doesn't make me think of nice parties or even of nice people. But I see here that people are serving Velveeta. A cultural shift? Then don't be making fun of your mother's casseroles that use Campbell's Soup.

                                    1. Add a can of no bean chili or better yet, homemade chili...wonderful!

                                      2 Replies
                                      1. re: Gail

                                        Hi Gail,

                                        My first Velveeta dip, some mumble-odd years ago, was hot chili w/o beans and Velveeta, no Rotel. It's a lot like the hot Queso dip at Chili's. I do like the Rotel version better, I think. As a dip.

                                        As a meal, the chili version rocks, with Fritos scoops. Good eats. ;-)

                                        1. re: Gail

                                          you're right. since I don't like to leave recipes alone, the addition as you mentioned helps bump up the flavor and interest.

                                        2. I guess I should add that we call it "shelf cheese at our house... because of the ability of it being able to be found on the shelf at the supermarket rather than in the cheese section proper

                                          3 Replies
                                          1. re: girloftheworld

                                            Growing up, it was called "cheese" at my house, because it's the only cheese there was, aside from the occasional Kraft slices for burgers. Did I mention Mom & Dad were from the midwest? :-)

                                            1. re: DuffyH

                                              for some reason Kraft slices are called "paper cheese" I dont know why..I think it is because from the amount of times mom had to remind to take the paper off it before I ate when I was little...we get american at the deli now sliced but i still call it paper cheese

                                              1. re: girloftheworld

                                                Paper cheese, love it! I recently bit into a slice of paper sandwiched between two havarti slices. Aside from being dry, and not at all complementary to the smoked turkey, it didn't completely suck. :-D

                                          2. I have enjoyed this dip in the past, but less so each time. I understand the draw, but just don't go for it anymore. That particular taste/texture of Velveeta just turns me off.

                                            I remember a cold dip that used to be pretty good. You soften some cream cheese and mix in some hot salsa.

                                            Interested in the bean dip recipes mentioned here...

                                            14 Replies
                                            1. re: sandylc

                                              <I have enjoyed this dip in the past, but less so each time.>

                                              I get that, and would have to agree, if only based on how often I make/consume it compared to how often I enjoyed it in the past. For the several years, my cheese dip of choice is Costco's white Queso Cheese Dip. It's got a decent amount of spice. Not gonna kill the Yanquis, but the chile lovers won't find it bland.

                                              This is the stuff in the cold case near the salsa, not the canned stuff. At only $8.79 for 2 pounds, I can't come anywhere close to the price with equivalent homemade. Last time I made this from scratch, I was out over $20 for the cheese alone.

                                              1. re: DuffyH

                                                Oh, I know. To use a massive amount of cheese in a recipe gets pricey!

                                                Don't have a Costco membership - we strolled through one a didn't see enough stuff to buy in for.

                                                We might re-up at Sam's just for the yeast and a cheddar that we like from there.

                                                1. re: sandylc

                                                  <We might re-up at Sam's just for the yeast and a cheddar that we like from there.>

                                                  LOL! I'm on board with that. Sam's is close to home and a no-brainer for us. Costco is a 30-minute drive, but we do it for the queso dip and microwave bacon.

                                              2. re: sandylc

                                                >>><<Interested in the bean dip recipes<<<

                                                Try this one:
                                                Fritos Bean Dip mixed with Homemade Chili. It's the chili in the squatty round jar. It's a bit sweet and goes nicely with the slightly spicy bean dip.

                                                1. re: Gail

                                                  DH does a good one for Football. Warmed Canned Chili WITHOUT beans and a brick of creamed cheese till melted. Tastes wonderful. Especially with Fritos "dippers".

                                                  1. re: boyzoma

                                                    Hi boyzoma,

                                                    That sounds yum. Is it mixed, or chili poured over the block of cheese?

                                                    1. re: DuffyH

                                                      Its mixed in with the warm chili till it's really creamy. It is oh...so...good! As I said we like the Fritos but is is also good with those Tostitos Scoops (or really anything).

                                                      1. re: boyzoma

                                                        Cool beans. I'm gonna try that soon. Thanks. :-)

                                                        1. re: boyzoma

                                                          What's a good canned chili to use? I never buy it, but for this, I would....just to keep it simple.

                                                          1. re: rudeboy

                                                            We usually use Nalley Big Chunk Chili, No Beans. But any no-bean chili would work. Heck you could even use chili with beans and it would still be good. But in that case, you would definitely want to use a hearty chip for dipping.

                                                            1. re: rudeboy

                                                              Rudeboy, you're in Texas. Gotta be Wolf Brand.

                                                        2. re: boyzoma

                                                          I do something similar, but I spread the cream cheese in the bottom of an ovenproof dish (a deep pie plate works perfectly), then spread the chili (canned, NO BEANS!) over top, then a layer of shredded cheddar, and bake until it's all melted and bubbly. There are NEVER any leftovers, EVER.

                                                      2. re: sandylc

                                                        Time to set it aside for a few years, It may have been 10 since I last made it. It was nice to bring out again. Avocados in spears are yummy as a dunk.

                                                        1. re: sandylc

                                                          My mom's family (me included) has a take on pimento cheese using green chilies, grate longhorn cheese, some minced onion and mayo to bind. Stir it all up and serve as a dip or use it to make a yummy sandwich.

                                                        2. Just FYI - Velveeta Ingredients:

                                                          Ingredients: Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, enzymes, apocarotenal (color), annatto (color), and cheese culture.

                                                          Doesn't sound to bad......

                                                          1. I add a pound of bacon cut up and fried and a couple of big onions sliced cooked in the bacon grease until soft and browned a little.

                                                            1. I used to love this stuff when I was in college, but I never actually made it myself. One guy was famous for bringing it to parties. One question I never asked: do you have to drain the Rotel tomatoes or not?

                                                              1 Reply
                                                              1. re: pcdarnell

                                                                No draining of the tomatoes.

                                                                I love it and have since I was a little girl.

                                                                I love the classic (just Velveeta and Rotel) but also like it mixed with browned ground beef. When all bets are off, I brown a pound of spicy breakfast sausage (Bob Evans or Jimmy Dean) and add to it.

                                                              2. You just brought me back to my youth.

                                                                Must be consumed while quaffing Shiner Bock beer.

                                                                "Memories...."