Meaty Rotel Queso Dip Recipe
There are few appetizers more satisfying than a hot dip. This recipe for meaty Rotel queso is the perfect snack to serve with tortilla chips. and enjoy during a football game or a party. The dip is filled with thick, melted Velveeta cheese, and it also features chunks of chorizo, making it even more filling. Add a can of Rotel with tomatoes and green chilies, and this trio of ingredients meshes so well together, that you'll be making this dip time and time again.
Recipe developer Kate Shungu of Gift of Hospitality is the brains behind this meaty dip that has it all. "I love how this recipe takes 3 ingredients, and turns it into a meaty, cheesy, decadent dip," she raves. Shungu also shares some of her favorite occasions to serve it. "I love this one for game day, or as a fun appetizer for a happy hour to serve along with beer," she shares.
Keep reading to find out how to make this fantastic, chorizo queso dip in no time.
Gather the ingredients for this meaty Rotel queso dip
There are only a handful of items that you will need to make this rich and tasty dip. Start with some chorizo — one of the recipe's leading ingredients. "The chorizo keeps the Southwestern flavors going with its chili pepper and garlic flavors," Shungu notes. To complete your shopping list, grab Velveeta, a can of Rotel with diced tomatoes and green chilies, and some tortilla chips for serving.
Once you have those items, you can whip up this meaty Rotel queso dip.
Cook the chorizo
Sometimes, chorizo comes with casings. If that is the case, the first step is to remove the casings from the chorizo.
Heat a large skillet over medium heat. Add the chorizo, and using a wooden spoon or spatula, break the chorizo into small pieces. Cook for 5 to 6 minutes, until fully cooked. Then, remove from the skillet, and drain the excess liquid from the pan.
Cook the queso dip
Cube the Velveeta into 1-inch cubes, and add it, along with the Rotel and cooked chorizo, to the same pan over medium heat. "There's no need to drain the Rotel for this recipe—pour it in, juice and all," Shungu notes. As it cooks, continue stirring the ingredients together. You'll know the dip is done once the mixture is smooth, and the cheese has melted.
If you don't have a skillet, "You can make this recipe in a crockpot," Shungu notes. "Cook the chorizo on the stovetop first, then add the cooked chorizo, and other ingredients to a crockpot. Cook on high for 1 hour, or low for 2 hours."
Serve and enjoy this queso dip
Now, all you need to do is transfer the meaty queso dip into a serving bowl with a side of tortilla chips. "Along with the chips, you can also serve it with fresh-cut veggies for dipping," Shungu notes.
This makes a lot of dip, so if you have leftovers, make sure to keep them. "Leftovers will keep in the refrigerator for 4 to 5 days," Shungu shares. "Reheat in the microwave, on the stovetop, or in the crockpot."
- 1 pound raw chorizo sausage, casings removed, if applicable
- 1 pound block of Velveeta
- 1 10-ounce can Rotel diced tomatoes & green chiles with liquids
- Tortilla chips, for serving
- Place the chorizo in a large skillet over medium heat. Cook, stirring frequently to break into small pieces, until the chorizo is cooked through, about 5 to 6 minutes. Drain, and set aside.
- Meanwhile, cut the Velveeta into 1-inch cubes.
- Add the chorizo, Velveeta, and Rotel to the same skillet. Cook, stirring frequently, until the Velveeta is melted, and the mixture is smooth. Transfer mixture to a serving dish, and serve with tortilla chips.
| Calories per Serving | 380 |
| Total Fat | 28.8 g |
| Saturated Fat | 13.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 76.2 mg |
| Total Carbohydrates | 10.6 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 3.7 g |
| Sodium | 1,371.3 mg |
| Protein | 18.9 g |
