Easy Rotel Dip
A creamy and spicy dip that combines cheese and tomatoes, perfect for gatherings and game days.
Ingredients
Main Ingredients
- 1 can (10 ounces) diced tomatoes and green chilies drained
- 1 pound cream cheese softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup green onions, chopped for garnish
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Drain the can of diced tomatoes and green chilies to prevent the dip from becoming too watery.
- In a medium-sized saucepan, add the cream cheese and heat over low to medium until it begins to soften, stirring consistently to prevent sticking.
- Once smooth, stir in the drained tomatoes and green chilies.
- Add the shredded cheddar and Monterey Jack cheeses, mixing until melted.
- Sprinkle in the garlic powder, onion powder, chili powder, and black pepper. Stir well to combine.
- Let the dip simmer on low heat for 5-10 minutes, stirring occasionally.
- Transfer to a serving bowl and top with chopped green onions before serving warm.
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Notes
To elevate flavors, consider using full-fat cream cheese and adding jalapeños or hot sauce for spiciness. Slow cooking can help meld flavors if serving a larger crowd. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.