20 Creamy Rotel Dip Recipes Spicy

Spice up your snack game with these 20 irresistibly creamy Rotel dip recipes—perfect for game day, potlucks, or just cozy nights in! Whether you crave a cheesy, smoky, or extra-fiery kick, we’ve got a flavor-packed twist for every craving. Easy to make and impossible to resist, these dips are sure to disappear fast. Ready to dive in? Let’s get dipping!

Cheesy Beef Rotel Dip

This creamy, spicy dip is a game-day must-have—packed with melty cheese, savory beef, and just the right kick from Rotel tomatoes.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 (10 oz) can Rotel tomatoes with green chilies, undrained
• 1 (8 oz) block cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• Tortilla chips, for serving

Instructions:

1. In a large skillet over medium heat, cook the ground beef until browned and crumbly, about 6–8 minutes. Drain excess grease.
2. Reduce heat to low. Add the Rotel tomatoes (with juices), cream cheese, cheddar, sour cream, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp cumin. Stir constantly until cheeses melt and the mixture is smooth, about 5 minutes.
3. Transfer to a slow cooker set to WARM or serve immediately with tortilla chips.

The magic here? The cream cheese adds a luscious richness that balances the heat from the Rotel—no one can resist double-dipping!

Tip: For extra smokiness, swap half the cheddar for pepper jack cheese.

Spicy Sausage Rotel Dip

This creamy, zesty dip is a game-day (or couch-day) hero—packed with bold flavors and ready in under 30 minutes. Trust us, the tortilla chips won’t stand a chance.

Ingredients:

• 1 lb spicy ground sausage (like Jimmy Dean Hot)
• 8 oz cream cheese, softened
• 1 (10 oz) can Rotel diced tomatoes & green chiles, undrained
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Tortilla chips, for serving

Instructions:

1. In a skillet over medium heat, cook the sausage until browned and crumbled, about 8 minutes. Drain excess grease.
2. Reduce heat to low. Add the cream cheese, Rotel (with juices), cheddar cheese, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Stir until melted and smooth, about 5 minutes.
3. Transfer to a serving bowl and serve immediately with tortilla chips.

The magic here? The smoky paprika tames the heat just enough while letting the sausage and chiles shine—perfect for when you want a dip with backbone.

Tip: For extra kick, swap in pepper jack cheese or add a dash of hot sauce with the Rotel.

Creamy Chicken Rotel Dip

This crowd-pleasing dip is the ultimate game-day snack—creamy, cheesy, and packed with just the right amount of kick.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
• 1 (8 oz) block cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 350°F. In a large bowl, combine shredded chicken, diced tomatoes with chilies (and their juices), cream cheese, cheddar cheese, sour cream, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika. Mix until fully blended.
2. Transfer mixture to a greased 8×8-inch baking dish and spread evenly. Bake for 20–25 minutes, until bubbly and lightly golden at the edges.
3. Let cool for 5 minutes before serving warm with tortilla chips.

The magic here? The Rotel’s tangy heat cuts through the rich cheese, creating a dip that’s impossible to stop eating.

Tip: For extra smokiness, swap half the cheddar for pepper jack cheese.

Velveeta Rotel Dip with Ground Turkey

This creamy, cheesy dip with a hint of spice is the ultimate crowd-pleaser—perfect for game day or cozy nights in!

Ingredients:

• 1 lb ground turkey
• 1 (16 oz) block Velveeta cheese, cubed
• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• Tortilla chips, for serving

Instructions:

1. In a large skillet over medium heat, cook the ground turkey, breaking it into crumbles, until no pink remains, about 6–8 minutes. Drain excess fat.
2. Add the diced yellow onion and minced garlic to the skillet. Cook for 3 minutes until softened.
3. Stir in the cubed Velveeta, Rotel (with juices), 1 tsp ground cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Reduce heat to low and stir frequently until the cheese is fully melted and the dip is bubbly, about 5–7 minutes.
4. Serve warm with tortilla chips for dipping.

The magic here? The Velveeta melts into velvety perfection, while the Rotel adds just enough kick to keep things interesting.

Tip: For extra smokiness, swap the chili powder for chipotle powder—just a pinch goes a long way!

Slow Cooker Rotel Queso Dip

This creamy, slightly spicy queso dip is a game-day must-have—just dump everything in the slow cooker and let it do the work!

Ingredients:

• 1 (16 oz) block Velveeta cheese, cubed
• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
• 1 cup shredded sharp cheddar cheese
• 1/2 cup whole milk
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Tortilla chips, for serving

Instructions:

1. Add Velveeta, Rotel (with juices), cheddar cheese, milk, 1/2 tsp cumin, and 1/4 tsp garlic powder to a 4-quart slow cooker.
2. Cover and cook on LOW for 2 hours, stirring every 30 minutes, until fully melted and smooth.
3. Once creamy, switch to WARM and serve immediately with tortilla chips.

The magic here? Velveeta melts into velvety perfection while the Rotel adds just enough tangy heat—no chopping or babysitting required.

Tip: For extra kick, stir in a handful of pickled jalapeños before serving.

Jalapeño Popper Rotel Dip

This creamy, spicy dip combines the best of jalapeño poppers and Rotel into one irresistible party snack—perfect for game day or potlucks!

Ingredients:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 jalapeños, seeded and finely diced (keep a few slices for garnish)
• 6 slices bacon, cooked crispy and crumbled
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix the cream cheese, sour cream, and garlic powder until smooth.
2. Fold in the drained Rotel, cheddar cheese, Monterey Jack cheese, diced jalapeños, and smoked paprika until fully combined.
3. Transfer the mixture to a greased 8-inch baking dish and top with crumbled bacon.
4. Bake for 20–25 minutes until bubbly and lightly golden around the edges. Garnish with reserved jalapeño slices.
5. Serve warm with tortilla chips.

The magic here? The smoky bacon and fresh jalapeños cut through the rich cheese, making every bite addictive. Tip: For extra heat, leave some jalapeño seeds in the mix!

Bacon Ranch Rotel Dip

This creamy, smoky dip is a crowd-pleaser—packed with bacon, ranch flavor, and just the right kick from Rotel tomatoes.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 (1 oz) packet ranch seasoning mix
• 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat the cream cheese, sour cream, and ranch seasoning mix until smooth.
2. Fold in the drained Rotel tomatoes, crumbled bacon, and shredded cheddar cheese until evenly combined.
3. Transfer the mixture to a small baking dish and bake for 20 minutes, or until bubbly around the edges.
4. Sprinkle with green onions and serve warm with tortilla chips or crackers.

The magic here? The ranch seasoning melds with the smoky bacon and zesty tomatoes for a dip that’s irresistibly rich yet balanced.

Tip: For extra crispiness, broil the dip for 1–2 minutes after baking—just keep an eye on it!

Vegetarian Rotel Bean Dip

This creamy, zesty bean dip comes together in minutes and disappears just as fast—perfect for game day or a last-minute snack attack!

Ingredients:

• 1 (16 oz) can refried beans
• 1 (10 oz) can diced tomatoes with green chiles (Rotel), undrained
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a medium bowl, combine refried beans, undrained diced tomatoes with green chiles, sour cream, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Stir until smooth.
2. Spread mixture into a small baking dish (about 8×8 inches) and sprinkle evenly with Monterey Jack cheese.
3. Bake for 15–20 minutes until the cheese is bubbly and lightly golden at the edges.
4. Let cool for 5 minutes before serving with tortilla chips.

The smoky paprika and tangy tomatoes cut through the richness of the beans and cheese, making this dip irresistibly balanced.

Tip: For extra kick, stir in a diced jalapeño or swap half the Monterey Jack for pepper jack cheese.

Loaded Rotel Taco Dip

This crowd-pleasing dip is a fiesta in every bite—creamy, spicy, and packed with bold taco flavors that disappear fast at parties!

Ingredients:

• 1 lb ground beef
• 1 (10 oz) can Rotel tomatoes with green chilies, undrained
• 1 (8 oz) package cream cheese, softened
• 1 (16 oz) can refried beans
• 1 (1 oz) packet taco seasoning
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 350°F. In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat.
2. Stir in the entire packet of taco seasoning and undrained Rotel tomatoes. Simmer for 5 minutes.
3. In a bowl, mix cream cheese and refried beans until smooth. Spread evenly in a 9×9-inch baking dish.
4. Layer the beef mixture over the bean layer, then dollop sour cream on top and sprinkle with cheddar cheese.
5. Bake for 20 minutes until bubbly. Garnish with cilantro and serve warm with tortilla chips.

The magic here? The cream cheese–bean base keeps every scoop ultra-creamy while the Rotel adds just the right kick.

Tip: For extra crunch, top with diced jalapeños or crushed tortilla chips before baking.

Buffalo Chicken Rotel Dip

This creamy, spicy Buffalo Chicken Rotel Dip is a game-day must-have—packed with bold flavors and ready in under 30 minutes!

Ingredients:

• 2 cups shredded cooked chicken
• 1 (8 oz) block cream cheese, softened
• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
• 1/2 cup Buffalo hot sauce
• 1/2 cup ranch dressing
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix the shredded chicken, softened cream cheese, undrained Rotel, Buffalo hot sauce, and ranch dressing until fully combined.
2. Fold in 1 cup of the shredded cheddar cheese. Transfer the mixture to a greased 9-inch baking dish and sprinkle the remaining 1/2 cup cheddar cheese on top.
3. Bake for 20 minutes until bubbly and golden at the edges. Remove from oven and immediately top with crumbled blue cheese (if using) and sliced green onions.

The magic here? The Rotel tomatoes add just the right tangy kick, while the ranch dressing balances the heat—no one can resist double-dipping!

Tip: For extra smokiness, swap half the cheddar for pepper jack cheese.

Rotel Shrimp Dip

This creamy, zesty shrimp dip is a guaranteed crowd-pleaser—perfect for game day or your next potluck. It comes together in minutes but tastes like you spent hours in the kitchen!

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1 (10 oz) can diced tomatoes with green chilies (Rotel), drained
• 1/2 cup mayonnaise
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely chopped green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 lb cooked shrimp, chopped into small pieces

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cream cheese, mayonnaise, garlic powder, and smoked paprika until smooth.
2. Fold in drained Rotel, Monterey Jack cheese, green onions, and shrimp until evenly combined.
3. Transfer mixture to a greased 8-inch baking dish and bake for 20 minutes, or until bubbly and lightly golden at the edges.
4. Let cool for 5 minutes before serving with tortilla chips or crusty bread.

The magic here? The smoky paprika and juicy shrimp balance the tangy cream cheese, creating a dip that’s rich but never heavy.

Tip: For extra kick, swap in hot Rotel or add a dash of cayenne pepper before baking.

Pumpkin Spice Rotel Dip

This creamy, slightly spicy dip is the ultimate crowd-pleaser—think queso meets pumpkin spice, with a kick that keeps everyone coming back for more.

Ingredients:

• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
• 1 (8 oz) block cream cheese, softened
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup shredded sharp cheddar cheese
• 1 tsp pumpkin pie spice
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Tortilla chips or sliced baguette, for serving

Instructions:

1. In a medium saucepan over low heat, combine the Rotel (with juices), cream cheese, and pumpkin puree. Stir frequently until the cream cheese melts completely, about 5 minutes.
2. Add the shredded cheddar, 1 tsp pumpkin pie spice, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper (if using). Stir until the cheese melts and the mixture is smooth, about 3–4 minutes.
3. Transfer to a serving bowl and serve warm with tortilla chips or bread. The dip will thicken slightly as it cools.

The magic here is in the balance—sweet pumpkin and warm spices mingle with the tangy tomatoes and creamy cheese for a dip that’s unexpected but totally addictive.

Tip: For extra smokiness, swap the cheddar for pepper jack cheese and add a pinch of smoked paprika.

Mexican Street Corn Rotel Dip

This creamy, cheesy dip packs all the smoky-sweet flavors of elote into one irresistible party appetizer—perfect for game day or taco night!

Ingredients:

• 2 cups shredded Monterey Jack cheese
• 1 cup grated cotija cheese (plus extra for garnish)
• 1 (10 oz) can Rotel diced tomatoes & green chiles, drained
• 1 (15 oz) can corn kernels, drained (or 1.5 cups fresh/frozen)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp lime juice
• 2 tbsp chopped cilantro (plus extra for garnish)

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix mayonnaise, sour cream, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne (if using), and 1 tbsp lime juice until smooth.
2. Fold in Monterey Jack cheese, 1 cup cotija, Rotel, corn, and 2 tbsp cilantro until fully combined.
3. Transfer to a greased 9-inch baking dish and bake for 20–25 minutes until bubbly and lightly golden at the edges.
4. Garnish with extra cotija, cilantro, and a dusting of chili powder. Serve warm with tortilla chips!

The magic here? The charred corn flavor mingles with the tangy Rotel and two kinds of cheese for a dip that’s somehow both rich and bright.

Tip: For extra smoky depth, char fresh corn in a dry skillet before adding it to the mix.

Rotel Spinach Artichoke Dip

This creamy, tangy dip is a crowd-pleaser with just the right kick from Rotel tomatoes—perfect for game day or cozy gatherings.

Ingredients:

• 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (8 oz) block cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish.
2. In a large bowl, mix the cream cheese, sour cream, garlic powder (1 tsp), onion powder (1/2 tsp), and black pepper (1/4 tsp) until smooth.
3. Fold in the drained Rotel tomatoes, chopped artichoke hearts, and spinach until evenly combined.
4. Stir in the mozzarella (1 cup) and Parmesan (1/2 cup), reserving a handful of mozzarella for topping.
5. Spread the mixture into the prepared dish and sprinkle with the reserved mozzarella.
6. Bake for 20–25 minutes until bubbly and lightly golden on top.

The smoky heat from the Rotel balances the richness of the cheeses, while the artichokes add a subtle briny bite—no one will guess how easy it is!

Tip: For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.

Chorizo Rotel Dip

This spicy, cheesy dip is a game-day essential—packed with bold chorizo, creamy Velveeta, and just the right kick from Ro*tel tomatoes.

Ingredients:

• 1 lb fresh Mexican chorizo, casings removed
• 1 (10 oz) can Ro*tel tomatoes with green chilies, undrained
• 1 (16 oz) block Velveeta cheese, cubed
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Tortilla chips, for serving

Instructions:

1. In a skillet over medium heat, cook chorizo, breaking it into crumbles, for 6–8 minutes until browned. Drain excess grease.
2. Reduce heat to low. Add Ro*tel tomatoes (with juices), Velveeta, sour cream, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Stir constantly until cheese melts completely, about 5 minutes.
3. Transfer to a serving bowl and serve warm with tortilla chips.

The magic here? Velveeta melts into a velvety base that clings to every chip, while the chorizo adds a smoky depth you won’t get with ground beef.

Tip: For extra heat, swap in hot Ro*tel or stir in a diced jalapeño with the chorizo.

Rotel Black Bean Dip

This creamy, zesty dip comes together in minutes and disappears just as fast—perfect for game day or a last-minute snack attack.

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
• 1 cup shredded Monterey Jack cheese
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, mash half the black beans with a fork until chunky.
2. Stir in the remaining black beans, undrained diced tomatoes, Monterey Jack cheese, cream cheese, sour cream, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika until fully combined.
3. Transfer to a small baking dish and bake for 20 minutes, until bubbly and lightly browned at the edges.
4. Serve warm with tortilla chips.

The smoky cumin and tangy tomatoes balance the creamy beans and cheese for a dip that’s bold but never heavy.

Tip: For extra heat, swap in pepper Jack cheese or add a dash of hot sauce!

Cheesy Rotel Crab Dip

This creamy, spicy crab dip is a guaranteed crowd-pleaser—loaded with lump crab, melty cheese, and just the right kick from Rotel tomatoes.

Ingredients:

• 8 oz lump crabmeat, drained and picked over for shells
• 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
• 8 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup mayonnaise
• 1/4 cup finely chopped green onions
• 1 tsp garlic powder
• 1/2 tsp Old Bay seasoning
• Tortilla chips or sliced baguette, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, combine the softened cream cheese, mayonnaise, 1 tsp garlic powder, and 1/2 tsp Old Bay seasoning until smooth.
2. Fold in the crabmeat, undrained Rotel tomatoes, shredded Monterey Jack, and green onions until evenly mixed.
3. Transfer to a greased 9-inch baking dish and bake for 20–25 minutes, until bubbly and lightly golden at the edges.
4. Let cool for 5 minutes before serving warm with tortilla chips or bread.

The magic here? Rotel’s tangy heat cuts through the rich cheese, while the crab stays tender—no rubbery bites!

Tip: For extra toasty flavor, broil the dip for the last 2 minutes (watch closely!).

Rotel Buffalo Cauliflower Dip

This creamy, spicy dip swaps in roasted cauliflower for chicken, making it a veggie-packed crowd-pleaser with all the bold flavor of buffalo wings.

Ingredients:

• 1 small head cauliflower, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Toss cauliflower florets with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and charred at the edges.
2. In a large bowl, mash roasted cauliflower with a fork until chunky. Stir in softened cream cheese, drained Rotel tomatoes, 1/2 cup buffalo sauce, and 1/2 cup cheddar cheese until combined.
3. Transfer mixture to a greased 8″ baking dish. Top with blue cheese (if using) and bake at 375°F for 15 minutes until bubbly.
4. Broil for 2–3 minutes until golden on top. Let cool 5 minutes before serving.

The roasted cauliflower adds a smoky depth that balances the tangy heat—no one will miss the meat! Serve with celery sticks and tortilla chips for the full wing-night experience.

Tip: For extra richness, swap half the cream cheese with ranch dressing.

Pulled Pork Rotel Dip

This creamy, smoky dip is a game-day must-have—packed with tender pulled pork, melted cheese, and just the right kick from Rotel tomatoes.

Ingredients:

• 2 cups cooked pulled pork (shredded)
• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, combine pulled pork, Rotel tomatoes (with juices), cream cheese, cheddar cheese, sour cream, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Mix until fully blended.
2. Transfer to an oven-safe dish and bake for 20–25 minutes, stirring once halfway, until bubbly and lightly browned at the edges.
3. Serve warm with tortilla chips for scooping.

The magic here? The pulled pork soaks up the tangy tomato-chili flavor while keeping the dip luxuriously thick—no watery mess!

Tip: For extra smokiness, swap half the cheddar for pepper jack cheese.

Rotel Guacamole Dip

This zesty, creamy dip is a game-day (or any-day) crowd-pleaser, blending ripe avocado with the tangy kick of Rotel tomatoes.

Ingredients:

• 2 large ripe avocados, pitted and peeled
• 1 (10 oz) can Rotel diced tomatoes & green chilies, drained
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• Tortilla chips, for serving

Instructions:

1. In a medium bowl, mash the avocados with a fork until mostly smooth but slightly chunky.
2. Stir in the drained Rotel tomatoes, red onion, cilantro, lime juice, cumin, and salt until fully combined.
3. Let the dip sit for 10 minutes at room temperature to let the flavors meld.
4. Serve immediately with tortilla chips for scooping.

The diced tomatoes add just the right pop of acidity and heat, making this guac extra addictive—no one will guess it only takes 10 minutes to whip up!

Tip: For a smoother texture, pulse all ingredients (except chips) in a food processor until just blended.

Conclusion

With 20 creamy, spicy Rotel dip recipes to choose from, there’s something here for every occasion—game day, potlucks, or cozy nights in. We hope you find a new favorite! Don’t forget to leave a comment telling us which one you loved most, and share this roundup with fellow dip enthusiasts on Pinterest. Happy dipping!