Spicy Rotel Dip
This Spicy Rotel Dip recipe is a savory, spicy twist on the classic Rotel dip. Great for game day parties!
If you’ve been following along here at Blackberry Babe, you know I love football season. I’m in Kansas City, and football is just a big deal here! We get together with friends for most of the games, and everybody brings an appetizer. Last season, someone brought old school Rotel Dip, and everybody was SO happy! I know it gets a bad wrap, but sometimes you just need the flavors you grew up with as a kid.
And, I completely understand why Rotel was so popular! Everyone loves it and it’s beyond easy. The base recipe just requires a box of Velveeta and an entire can of Rotel tomatoes. That’s it!
Some people add meat and extra seasonings, and I do that in this recipe with a bit of spicy chorizo and taco seasonings. The result? A slight upgrade to the classic Rotel dip recipe that you can be proud to serve!
Recipe Ingredient Substitutions and Additions
For me, the best recipes are the ones that use the ingredients you already have at home! Here are a few suggestions of changes you can make:
- Instead of chorizo, you’re welcome to use cooked, crumbled lean ground beef, sausage or ground turkey.
- For extra spicy, add diced jalapeno or serrano peppers.
- If you don’t have cans of Rotel, don’t worry! You can substitute diced tomatoes and a small 4 ounce can of green chiles instead.
- If you don’t want to use Velveeta, I get it! You can substitute 8 ounces of cream cheese and 1 to 1.5 cups of shredded cheddar cheese.
Serving Suggestions
You can serve this dip directly out of the slow cooker, or transfer it into a serving bowl. Serve with tortilla chips.
If you’re making this dip for game day, I’d recommend adding my Game Day Charcuterie Board or this colorful Football Veggie Tray for another festive appetizer!
I hope you love this Spicy Rotel Dip recipe! If you make it, I’d love to hear how it went in the comments below.
Spicy Rotel Dip
Ingredients
- 12 ounces chorizo
- 16 ounces Velveeta cheese
- 10.5 ounces diced tomatoes with green chilies, such as Rotel, 1 can
- 1/2 tablespoon taco seasoning
Instructions
- Heat a large skillet over medium-high heat. Add chorizo and cook, crumbling the meat as you stir. Once the chorizo is cooked through, transfer it to a paper towel lined plate to drain.
- Stovetop: To a large saucepan, add all of the ingredients and heat over medium heat. Stir occasionally while the Velveeta melts.
- Slow Cooker: Add cooked chorizo and the remaining ingredients to the slow cooker. Heat on low heat for 2-3 hours, until it is melted and creamy.
- Serve warm with tortilla chips!
