Loaded Rotel Dip Recipe
This Rotel Dip Recipe is loaded up with crisp bacon, ground beef, caramelized onions, cheese, and Pico de Gallo for an incredible appetizer.
Ingredients
- 8 strips julienne sliced bacon
- 1 pound ground beef
- 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
- 1 pithed, seeded, and small diced jalapeño
- ½ 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. 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-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.
You can cook with the rendered bacon fat or try it in my Best Pie Crust Recipe.
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.
Nutrition
Calories: 481kcalCarbohydrates: 16gProtein: 26gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 106mgSodium: 1444mgPotassium: 587mgFiber: 1gSugar: 10gVitamin A: 1630IUVitamin C: 9mgCalcium: 491mgIron: 1mg