The Loaded Rotel Dip My Family is ADDICTED to
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- เผยแพร่เมื่อ 12 ก.ค. 2024
- This Rotel Dip Recipe is loaded with crisp cooked bacon, ground beef, caramelized onions, cheese, and homemade Pico de Gallo for an incredible appetizer. To this day, this dip is still one of my most requested recipes when going to parties.
Ingredients for this recipe:
• 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 of 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
Serves 8
Prep time: 15 minutes
Cook time: 55 minutes
Procedures:
1. 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.
2. Set the crispy bacon lardons aside and pour the remaining rendered bacon fat through a strainer into a medium-sized bowl.
3. Return the pan back to the burner, add 2 tablespoons of the rendered bacon fat, and heat up over medium-high heat until it begins to smoke lightly.
4. Add in the ground beef, flatten it out to make a large burger, and cook it untouched for 3 minutes.
5. 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.
6. 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 slightly brown.
7. Turn the heat down to low-medium and cook while occasionally stirring for 30 to 35 minutes or until well caramelized.
8. 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 fully melt.
9. Once the onions are caramelized add it to the slow cooker with the melted cheeses along with the cooked beef and crispy bacon.
10. 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 in with the other ingredients.
11. Finish by pouring the beer, lime juice, green onions, and cilantro and stir to combine.
12. Garnish with additional sliced green onions and chopped cilantro, and serve with tortilla chips. - แนวปฏิบัติและการใช้ชีวิต
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Had a broccoli dish made with Velveeta I couldn't get enough of. A sweet Southern lady made it. Chopped broccoli, can of cream of mushroom soup, Velveeta, cooked rice. All mixed together and placed in a casserole dish and baked for about 35 minutes. Perfect casserole side dish.
Growing up I was a latch key kid. That meant I got myself off to school and got myself back home, and during the summer I was often left to fend for myself. As long as we had bread and Velveeta, I could make myself a wonderful grilled cheese. Nothing better! As well, when I would visit my Southern family, I would add a slice of Velveeta in between my slice of hot cornbread. Amazing! If you haven’t tried it, I suggest you do!!
I've been making this (almost exactly) for years. Difference is I use a blend of ground beef and breakfast sausage.
Used Mexican chorizo instead of ground beef.
Yuck. Breakfast sausage is awful, even for breakfast. I can’t even imagine it in this dip. Chorizo is just as bad. Ground beef, or ground/minced deer is perfect.
Negative!@@kitkakitteh
I’ve always used hamburger with this and add some cumin.
Ground Beef and Jimmy Dean Hot?
Thank you for giving Rotel Cheese Dip the respect that it deserves.
If I wanted to use the rotel in the can when you would I add it to the recipe?
@@godspeed2939 I heat the rotel up a bit first and then add cubed up velveeta. One can per half a brick. Then just stir till melted.
Culinary student here. I've read, but haven't tested for myself, that the best thing to add to queso to help it retain a velvety consistency is evaporated milk.
Thanks for your comment. It certainly sounds better than fake, processed cheese like Velveta. I’ll try this and I will use a sharp cheese. What do you think?
Billy mentions sodium citrate. This is also known as a "melting salt". Prevents the proteins from folding and clumping up. I made mac n cheese for my channel recently and used sodium citrate with "real" cheeses (sharp cheddar, gouda and gruyère) to create that luscious melting, but cater to the high brow "not velveta" crowd. If you don't want to buy sodium citrate, you can also add a few slices of american cheese, which will have enough excess sodium citrate to do the job.
@@acanadianfarmgirl2667I make a version from Chef John that uses evaporated milk and it stays smooth. I’ve made it with various types of cheese and they’ve all worked, but we still love using American cheese. I’ve read that sodium citrate essentially helps you create your own American cheese at home so I don’t see the point in messing with an extra step.
@@username00009 I was thinking a good cheddar and corn starch to help with the creaminess, but evaporated milk is a great solution, too!
@@username00009 I trust any of Chef John’s recipes.
Growing up in the Midwest my mom used Velveeta for grilled cheese sandwiches and potato soup. Delicious.
I'm an Uber driver and a few years ago I picked up this Chef from a famous 5-Star steak restaurant in a very expensive neighborhood.
He had me stop at Jack-In-The-Box along the way.
It’s the truth. We all crave it, especially after coming off a shift.
@@ChefBillyParisi Forgot to mention he said, "Don't tell my wife." Classic.
😂😂
I made this for new years. Used white cheddar, made a cheese sauce, to make blanco. Was a big hit! I used my recipe for chapo bread, fried it, and those were the dipping "chips". That 3lbs (kept warm in the crockpot) simply vanished. Have to say, this is a fave you have made 😂
This will stay on rotation!!!
What is this “chapo bread “ you speak of?!? Would you mind sharing the recipe please? Thanks!!
Made this a couple weeks ago for a small party. Thought i made too much. Nope, it completely disappeared. So yummy, thank you Billy!
Thanks for giving it a shot!!
Thank you for getting every bit of onion out. It drives me crazy when watching anyone not scraping every bit out!
Made it for Super Bowl 2024. My wife, her daughter, and her grandson absolutely loved it. So did I!
Great recipe! I have made many different variations of this dip over the years.... I often use homemade taco seasoning in the meat as well. It's always delicious! The caramelized onions are an inspired addition! I will definitely add them the next time I make this! Thanks for all you do to improve our everyday cooking techniques!
Thanks for this recipe- my family will love me again!
My husband brews beer with his buddies every week and I’m always looking for snacks. This looks fantastic. Thank you.
Gotta be fantastic! I have experimented with several of these ingredients, now just gotta get 'em all together! This has gotta be a keeper! Thanks and Happy New Year! Have tried several of your recipes in 2023. Looking forward to more in 2024!
Such a talented and competent teacher! Love your vintage red Kitchen-Aid cooker.
This dip looks amazing! Yum!
Thank you so much for sharing this recipe with us ❤❤🎉and it looks absolutely delicious 😋 ❤❤❤❤🎉!!!!
Who can amp up an old classic? Billy, of course! We make this basic recipe for every family RV trip. I’m definitely going to amp it up next time. Thanks, chef. Happy New Year🎉
I am going to load a baked potato with this stuff!! looks amazing chef
Yummy, brilliant idea!
I do the same with the addition of cooked broccoli
Love this idea
My mom made something like this every Christmas with the same "cheese"... great memories :)
I'll have to try your recipe, it looks great. I typically use spicy Rotel, Velveeta, and browned sausage. It gets pretty thick so I thin it with a little half-n-half to my liking. I never thought to use some beer though. That's definitely going into my next batch.
Looks great! Glad you keep the drippings, essential for collard greens!
Looks delicious. Thanks for sharing.
Made it tonight, added black beans! Super yummy!
I'm a Dip fanatic! Thanks for this terrific recipe!
I love this dip. I usually go with breakfast sausage instead of beef and it's always a hit. I sometimes throw in some black olives as well.
Oooh! Black olives are a great idea! 👍
Looks yummy. I use velveeta cheese when I make scalloped potatoes and grill cheese sandwiches. Best ever!!!
I have a few go to recipes using velveeta..one is the copycat of Chili's enchilada soup..a staple for over a dozen yrs..there are a couple copycats..the one I use calls for masa harina..(red mill has a small bag or quacker has a 5 lb bag I keep in the freezer)..a small can (10 oz.) of enchilada sauce..old el paso brand.. chicken broth onion garlic water cumin..velveeta..think that's it right off the top of my head..look for that copycat..corn chips topped as garnish
Great man with great ideas💡 Thank you for all you do ❤
That looks wonderful. Can't wait to try it !!
Oh my good gravy, Chef Billy , I am so glad I found your channel!!! I'm going to be a star at the cookouts here in Texas!!!
Omg!! This is the absolute bomb!🎉🎉 thank you 🙏🏽 😁
I guess I thought everyone knew what a doily was, but they just aren't used anymore too much, like charger plates! Ha,ha. So funny. It would have ever "crossed my mind" ("Maybe that's an old expression as well?") that anyone wouldn't know what a doily was. My mother, aunts, grandmas and most people had doilies everywhere in and around their houses in the 1960's to the present --on tables and even on the backs of chairs! The doilies on the backs of chairs were used to absorb the hair tonics and oils from men's hair, so as not to ruin the upholstery!
I had to make it‼️ I went and got everything I needed, and it is de-lish-OUS‼️‼️‼️ I cut the recipe in half, but my next fight party or big football game I will definitely be making it again ✅💯❣️Thank You for this amazing cheese dip🙏🏽🙏🏽🙏🏽🙏🏽
YOU INCLUDE REALLY GREAT TIPS IN YOUR VIDEO!!! Ty
I followed this recipe nearly exactly and as he says it's the best happy accident cheese dip you have ever been lucky enough to try. Not kidding. Swiped. Mine now...
I'm gonna make it! Thank you for sharing
I love this dip.❤❤❤it can be dinner .😊
This is a great recipe and your tips are very valuable.
Your slow cooker is so cute! Queso is a gift!
Yeah, looks amazing. Can't wait to make it today
Perfection! Billy, you are excellent @ your culinary kraft. All grocery stores and food producers are better off because of you, too.
Thank you so kindly!!
There are so many amazing things you can do with Velveeta aside from cooking with it. You can get scratches out of paint, polish furniture, use as a paperweight to name a few household ideas. It is also great to use as a stick deodorant if you run out, can make a poultice to help with wound care, and you can use it for hair care products if you run out of mousse or gel. It will also take the lint off of clothing. Carry a block of it wherever you go since it is so versatile.
Too funny😂😂😂
😂😂😂
LMAO!
You're the first chef I have followed on TH-cam and I love your content! Thank you.
Many thanks!
@@ChefBillyParisi Four Suggestions: 1) If you _really_ want to take this to the highest level, use Sodium Citrate (which you mentioned) to melt real cheese into Velveeta viscosity. It's a salt from citric acid called sodium citrate and can easily be made by combining baking soda and citric acid in some water then cooking it. 2) Canned roma tomatoes will have much better flavor over fresh romas. "Cento San Marzano Peeled Tomatoes" and "Bianco DiNapoli" being the best flavored brands. 3) Serve it in a thick ceramic bowl that has been pre-warmed. 4) With the amount of thought you put into your camera work your colors are washed out. Use filters like Presets and LUTs by Johnny Harris to enhance the color saturation levels and your video quality and appeal will increase exponentially.
I’m good. Some of those things I don’t want in here. I don’t want canned tomatoes and the jelly seeds, which is why I filleted them. Also, I wanted velveeta, for the flavor. Lastly leaving it in the crock pot is the best option as I mentioned at the end. As far as saturation goes, I don’t use other people’s presets, I love the way it looks with the soft lighting and the amount of growth I’ve had in the last few years has been a testament. While I appreciate your comments, If I listened to every single piece of advice from followers I wouldn’t have any. I cannot and will not be all things to all people.
Oh my. That looks life changing.
Ro-tel is a STAPLE in Texas. Seems like it was in everything, and everywhere. This recipe is a fabulous New Year's day snack, and it's especially great after a night of New Year's even drinking. The cheese, the tomatoes, the beef, the spiciness....it was HEAVENLY. And I just thawed a pound of ground beef. Pretty sure I know what I'm gonna make now!
Love this! Thanks for posting! I shall now elevate my Rotel dip! 😂❤
I was looking for a great Rotel dip for the Super Bowl - thanks Chef.
My pleasure!
Sounds delicious! I’ve been making rotel dip for years, but I’ve never tried to add anything to it besides the hot velveeta & the rotel tomatoes. I’ll have to give this a try sometime.
Thank you. This looks delicious.bi will definitely try it
I've read that many high-end chefs will throw a slice of Velveeta into their finest cheese sauces to make them smoother and keep them from separating.
Yowza! That is Ro-Tel dip taken to levels previously unknown! How in the heck have I managed to miss this channel all this time? Chef, you've got a new subscriber! ^_^
Been making this since the 80s. Looks great
A friend of mine uses italian sausage. I will give this a try with the football game coming up and I will let you know from the fans. Thank you it looks delicious
Good choice of beers. I hope you finished the bottle.
That looks really good. Thanks for giving me a substitute for the beer in the recipe ❤️🙏🏻
Amazing!😊
Love it❤
Sooo good!!
I use velveeta for two things : cheesy crockpot meatballs for a easy cheap appetizer, and to make bait for freshwater trout. it's great for both, but I might have to try this.
Love your KitchenAid!
Sounds good!
Cannot wait to make this!
I make a "pretend" version of this with salsa and cheese - Velveeta, cream cheese, a little milk if too thick. It's not fancy but it's easy and tastes pretty darn good.
Fav top dips....😋😋😋😋
I made this today for my son's birthday and everyone loved it only thing i did different is used 2 cans of Rotel.
Was worried when I saw tomotoes. Now I'll be making this for the weekend. Thanks Billy!!
Started making Rotel/Velveta dip when cans first came out but used hot Italian sausage… nothing beats it
With velveeta, to “cream down” the strong taste I was taught long ago to add a can of cream of mushroom soup. It really is wonderful
I’m going to make this tomorrow for the Detroit Lions football 🏈 game. I’ve told my husband about your dip and he’s really looking forward to trying it.
Yummmy!❤
This looks so good, I’ll have to try it. I can honestly say I have never purchased Velvetta. 😂
Appreciate this video…I just did something similar, but without the bacon and cream cheese, also used ground sausage instead of beef, and added chili seasoning. I usually use brick chili, but couldn’t find it anywhere. I’ll have to try this recipe next time
Just made this -ish. I followed procedures etc. up to onions. I didn't have velveeta on hand or a slow cooker, so just mixed cheddar and cream cheese, a dash of cream and beer and heated in sauce pan. Put the beef and bacon with the onions followed by TJ's fire-roasted diced tomatoes, can of green chilis, a couple of stalks of green onion, chili powder, and the melted cheese mix. Very flavorful. Will use today for super bowl and anything left over would make a great burrito or taco base.
So glad you commented with your version because I was wondering if cheddar would work instead of the Velveeta. Also loved the suggestions of TJ’s tomatoes & canned green chilis! Now I’m IN! 👏👏👏😃😉
This dip is actually pretty Keto friendly! I’ll omit chips in favor of crudités, and it’s not even a cheat! 🤗 Thanks for this great video. New subscriber! ☺️
Addictive!
Never plan to get so uppity that I hate on Velveeta. Fantastic recipe!
Velveeta is not cheese, it’s a highly processed food product, that needs no refrigeration. It’s also a known contributor to hemorrhoids. Enjoy.
Historically, the original invention of what later became Velveeta, was actually a fine product composed of various cheese remnants. When the original was sold to its present owner, the recipe was drastically altered to the recipe we have today.
No wonder I tolerated it as a kid and despise it now. 😆
The Velveeta Queso cheese is sooo good 😊
Aye you killed this one! Flex'on'em Chef B!
We stopped using the original velveeta years ago! It got to where it smelled and tasted way different. We now use the white Velveeta and it is so much better.
Yes! There's a kind of "burnt" taste to it on the back end, and has been for a while. I hadn't tried the white because I was afraid of the same thing. Because of your post, I'll pick some up and try it! Thank you!
I could make this in a crock pot and bring to family dinners!
Nice! I do the same thing but with chorizo instead of hamburger.
You made me hungry!
YUM!
I need the link to that slow cooker…it looks awesome lol
Wow!!!!! I had 3 strokes watching this!!!! But looks delicious and I will be trying it!! Thank you! and my heart attack thanks you!!! LOL!! Thank you!
Looks amazing! Can't wait to give this a try. Think I might sub in some chorizo for a bit of extra flavor.
Processed cheese (Velveeta (Sodium Citrate)) causes me to go into Anaphylactic Shock, 6 hours in the ER and all kinds of intravenous liquids. SO, you must excuse me for not making this dish. Although, years ago, I could have eaten this whole bowl. Thank you. God Bless, stay safe and warm.
Velveeta is great trout bait.
Please do a Tuna Noodle Salad recipe!
I guarantee you I'd eat every damn bit of that!
Yummy, come over and make this please 😂
Chunk dicing the cheeses speeds up the melt... I do this in a double boiler. I've been eating Ro-Tel dip since 1976.
My spin will be actually using RO-TEL that is in the title of this video.
My godmother was a French chef. She made the best grilled cheese sandwiches. Guess what cheese she used…VELVEETA! 😊 I’m not too crazy about VELVEETA but, dip like this, or a grilled cheese sandwich with a Texas toast, it’s so yummy. 😋
This might be the best recipe on the internet…
the algorithm really wants me to watch this guys videos
For once, the algorithm is your friend.
That looks yummy 😋🤤🙏💜💫🪶
New subscriber here after watching you make this recipe. Also first time EVER that I will try Velveeta which to me is a mystery…
My favorite part of this segment is when you used a spatula to get everything out. I am always so disappointed when I see other shows that leave nearly a week's worth of food in the vessel! THANK YOU!! I can sleep well tonight now!
Even worse is when a spatula is needed and the inconsiderate cook uses a spoon and the clanking going on...definitely appreciate when a spatula is used
@@MommaZim2 I watch MANY food videos and TBH, the amount of food wasted could feed an entire African country, it's saddening. Then when I see them use condensed soup, barely scrape out the innards then throw the can away, I cringe. Next ingredient: Broth! Why couldn't they use some of the broth to "rinse" out the soup can!! Sheesh! Anyway, Happy New Year.