January 25, 2024

Loaded Rotel Dip

Loaded Rotel Dip! So . . . You’re planning a party. Maybe a Superbowl party and you’ve scoured the internet for a good dip.

Well I think I found a good one here. I took this Loaded Rotel Dip to a family get-together and I am happy to say it was a big hit. Everyone wanted the recipe.

With Sausage, Cheeses, Caramelized Onions, and spices, this dip hits all the flavor notes you come to expect in a dip. But what we didn’t expect is the Bacon which added a really special smokey flavor and a bit of crunch.

I really hope you give this recipe a try soon. So Gather up the ingredients and when you do please let me know what you think about this Loaded Rotel Dip Recipe.

Loaded Rotel Dip

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Appetizer

Cuisine American, Mexican

Servings 12

Equipment

1 Slow Cooker

Ingredients

8 strips julienne sliced bacon
1 pound ground beef or Hot Jimmy Dean Breakfast Sausage I like to use Hot Jimmy Dean Breakfast Sausage
2 cups yellow onions
3 finely minced garlic cloves
1 pound full-fat cream cheese
2 pounds pasteurized cheese product like Velveeta or American cheese
2 cups diced Roma tomatoes seeds removed OR 2 10oz cans of Rotel tomatoes, drained
1 pithed seeded, and small diced jalapeño
1 cup amber ale beer
juice of 1 lime
1 bunch thinly sliced green onions
¼ cup finely minced fresh cilantro

Instructions

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. Stir in the garlic and cook 2 minutes more. Set the beef to the side in a bowl.
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-cooker 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-Ahead: You can make this up to one day ahead of time for freshness. In addition, you can make it 4-6 hours before serving it by keeping it warm, covered in a slow cooker on the “warm” setting.
How to Store: Cover it and keep the Rotel dip in the refrigerator for up to 4 days. To freeze, cover with plastic wrap or place in a plastic container and keep it in the freezer for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How To Reheat: To reheat it, add it back to the slow cooker on low heat until it is melted and hot.
If your cooktop burner can go to low heat without burning anything, you can cook the cheeses while constantly stirring to prevent them from sticking or burning.
Another cooking method for melting the cheese would be to heat it over a double boiler to prevent sticking or burning.
You can also add additional cheeses like cheddar, gouda, Havarti, etc.
Feel free to serve this dip with tortilla chips, carrots, celery, crostini, radishes broccoli, cauliflower, or soft pretzels