Loaded Rotel Dip Recipe

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5 from 21 votes

This recipe yields a rich, savory Rotel dip featuring crispy bacon, browned ground beef, sautéed onions, garlic, and melted cheeses combined with diced Roma tomatoes, jalapeño, beer, and fresh herbs. The slow cooking and rendered bacon fat deepen the flavor, making a creamy, hearty dip suited to serving warm with chips or vegetables.

Prep Time

15 mins

Cook Time

55 mins

Servings: 12

Calories: 481 kcal

Course: Appetizer

Cuisine: American, Mexican

Ingredients

8 Bacon julienne sliced strips
1 pound ground beef
2 cups onion yellow
3 garlic finely minced
1 pound full-fat cream cheese
2 pounds pasteurized cheese product like Velveeta or American cheese
2 cups Roma tomato seeds removed, diced
1 pithed seeded, and small diced jalapeño
½ cup amber ale beer
lime juice of 1
1 green onion bunch, thinly sliced
¼ cup cilantro finely minced; fresh

Instructions

Cup of Yum

Add the sliced bacon to a large 12” stainless steel, non-stick, or cast-iron skillet and cook over low to medium heat until crisp, which takes about 8 to 10 minutes.
Set the crispy bacon lardons aside and pour the remaining rendered bacon fat through a strainer into a medium-sized bowl.
Return the pan to the burner, add in 2 tablespoons of the rendered bacon fat, and heat up over medium-high heat until it begins to smoke lightly.
Add in the ground beef, flatten out to make a large burger and cook untouched for 3 minutes.
Break up the ground beef until it is in small bite-size pieces, browned, and cooked throughout. Set the beef to the side in the bowl with bacon.
Place the pan back on the burner with 2 more tablespoons of rendered bacon fat over medium-high heat and add in the onions, season lightly with salt, and sauté for 3 to 4 minutes or until they begin to brown slightly.
Turn the heat down to low-medium and cook while occasionally stirring for 30 to 35 minutes or until well caramelized.
In the meantime, add the cream cheese and Velveeta to a slow-cooked and cook over high heat. Using this procedure will allow the cheese to melt without it sticking or burning. This takes about 25-30 minutes to melt fully.
Once the onions are caramelized add them to the slow cooker with the melted cheeses along with the cooked beef and crispy bacon.
Next, place in the tomatoes and jalapeños and stir to combine. Cover the slow cooker and heat for 10 to 15 minutes or until the cheese is completely melted and mixed with the other ingredients.
Finish by pouring the beer, lime juice, green onions, and cilantro and stir to combine.
Garnish with additional sliced green onions and chopped cilantro, and serve with tortilla chips.

Notes

Make up to one day ahead for best freshness; keep warm in a slow cooker if serving hours later.
Store covered in refrigerator for up to 4 days or freeze for up to 3 months; thaw overnight before reheating.
Reheat slowly on low heat in a slow cooker or carefully melt cheese over double boiler to avoid burning.
Additional cheeses like cheddar or gouda can be added to vary flavor.
Serve with tortilla chips, vegetables, crostini, radishes, broccoli, cauliflower, or soft pretzels.

Nutrition Information

Calories 481kcal (24%) Carbohydrates 16g (5%) Protein 26g (52%) Fat 35g (54%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 0.5g (25%) Cholesterol 106mg (35%) Sodium 1444mg (60%) Potassium 587mg (12%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 1630IU (33%) Vitamin C 9mg (10%) Calcium 491mg (49%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 481

% Daily Value*

Calories	481kcal	24%
Carbohydrates	16g	5%
Protein	26g	52%
Fat	35g	54%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.5g	25%
Cholesterol	106mg	35%
Sodium	1444mg	60%
Potassium	587mg	12%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	1630IU	33%
Vitamin C	9mg	10%
Calcium	491mg	49%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.