This Rotel Dip is made with vegan cream cheese and cheddar which makes it extra creamy, a difference you can taste and tell. It is easy, satisfying, warming, filling and of course it taste so much better than any velveeta cheese dip. A keeper that the whole family will enjoy, because it has just the right amount of flavors and creaminess that everyone will love and devour. Serve it with your favorite chips, veggies, pretzels and know even pickiest eaters will agree it is a winner anytime when served.
I can tell you, a big bowl with dips is something that is always served at my house.
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Why this Rotel Dip is a winner
There are so many reasons why you should make my Rotel Dip. The best is that it is so easy to make in one pan.
You get a dip with a texture that is rich, creamy and spot on amazing. When you serve it and you know it can’t get any better than this.
So easy to make: all you need are pantry staples like diced tomatoes, canned jalapenos, and garlic to give this dip its amazing flavor.
As always, I shared step by step pictures with you to make the preparation so easy and which will guide you to a fantastic result that you are proud of.
My Rotel Dip is so versatile: you can enjoy it with all your favorite snacks and fixings.
What to serve with Rotel Dip
- Potato chips
- Bagel pieces
- Toasts crisps
- Bread sticks
What you need for this Rotel Dip recipe
- Vegan ground beef
- Olive oil
- Diced tomatoes
- Vegan Cheddar
- Vegan cream cheese
- Vegan ground beef
How to make Rotel Dip
Heat olive oil in a skillet or pan. Add vegan ground beef and garlic and fry on high for 3 minutes. Add diced tomatoes, jalapeños, vegan cream cheese, and vegan cheddar. Season with a pinch salt and pepper.
Let the dip simmer on low heat for 5 minutes more, then serve directly in your pan or transfer to a bowl in individual portions.
Leftovers can be stored in the fridge for around 4 days, but I have to admit fresh from the pan and hot is best.
Can I freeze this?
As with leftovers you surely can. Let the Rotel Dip cool down completely before giving it to the freezer.
But as I said before I would eat it right up from the pan fresh, whenever you can. It is truly the best experience.
- 12 oz vegan ground beef
- 2 Tbsp olive oil
- 7 oz can diced tomatoes
- 2 cloves garlic, pressed
- 1/4 cup chopped jalapeños, jarred
- 5 oz vegan cheddar, chopped
- 7 oz vegan cream cheese
- salt, pepper to taste
- Heat olive oil in a skillet or pan. Add vegan ground beef and garlic and fry on high for 3 minutes. Add diced tomatoes, jalapeños, vegan cream cheese, and vegan cheddar. Season with a pinch salt and pepper.
- Let the dip simmer on low heat for 5 minutes more, then serve directly in your pan or transfer to a bowl in individual portions.
Nutrition Information:Yield: 10 Serving Size: 4 Tbsp
Amount Per Serving: Calories: 112Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 120mgCarbohydrates: 3gFiber: 0.9gSugar: 3gProtein: 5g