Rotel Cheese Dip W Beans
Get ready to wow your guests with this irresistibly creamy Rotel Cheese Dip with Beans—a crowd-pleasing appetizer bursting with bold Tex-Mex flavors! This easy-to-make dip combines Velveeta cheese’s silky richness with the zesty kick of Rotel diced tomatoes and green chilies, hearty black beans, and an optional savory addition of ground beef or sausage. A touch of chili powder and cumin enhances the flavor, while sautéed onions and garlic add depth to every bite. Perfectly customizable, this dip can be thinned with a splash of milk for a smooth, dippable texture and topped with fresh cilantro for a burst of freshness. Whether served with crunchy tortilla chips, pita wedges, or crisp veggie sticks, this quick, 25-minute recipe is an ideal choice for game days, parties, or casual snacking. Bring the ultimate crowd-pleaser to your table with this cheesy, spicy delight!
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Recipe Information
Ingredients
- 16 oz Velveeta cheese
- 10 oz Rotel diced tomatoes and green chilies
- 15 oz Canned black beans
- 1 lb Ground beef or sausage (optional)
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 0.25 cup Milk (optional, for thinning)
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Cut the Velveeta cheese into small cubes to ensure smooth melting and set aside.
Drain and rinse the black beans under cold water, then set aside.
If using ground beef or sausage, heat a large skillet over medium heat. Add the meat and cook until browned, breaking it up into small crumbles with a spoon or spatula. Drain excess fat and set aside.
In the same skillet, add diced onion and cook for 3-4 minutes until softened. Add minced garlic, chili powder, and cumin, and sauté for an additional 1-2 minutes until fragrant.
In a large saucepan or slow cooker, combine the cubed Velveeta cheese, Rotel diced tomatoes (do not drain), black beans, cooked meat (if using), and the sautéed onion mixture.
Heat the mixture over low heat, stirring frequently, until the cheese is fully melted and the ingredients are well combined, about 10-12 minutes. If the dip is too thick, stir in milk 1 tablespoon at a time until the desired consistency is reached.
Transfer the dip to a serving dish or keep it warm in a slow cooker on the 'low' or 'keep warm' setting.
Garnish with chopped cilantro before serving. Serve with tortilla chips, pita bread, or fresh vegetable sticks for dipping.
Nutrition Facts
Calories |
3152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 9368 mg | 407% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 48.3 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2859 mg | 220% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3881 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
