Cheese Rotel Dip Recipe But Better Lifestyle Of A Foodie How to make rotel dip. start by sautéing the onion on a skillet with 1 tablespoon water until they become translucent. add in the ground beef, the paprika and cumin and brown over medium high heat until completely cooked and you there is no more pink left. drain the fat to the meet is dry. Step 1 in a medium pot or saucepan over medium high heat, cook beef, stirring frequently, until browned, about 5 minutes. drain and discard fat, leaving meat in pot. step 2 reduce heat to medium.
Cheese Dip Rotel Cream Cheese At Kimberly Sanchez Blog Add cubed velveeta and the entire can of rotel tomatoes (don’t drain!). reduce heat to medium low and cook, stirring occasionally, until the cheese is melted and the dip is smooth and creamy. if using sour cream, let the dip sit for a couple minutes off the heat, stir in sour cream. season to taste with salt and pepper. Pre heat a cast iron or non stick skillet over medium high heat. add the ground beef and brown, breaking up into chunks while it cooks. drain the grease. add the velveeta and rotel (with the liquid) and stir until melted and warm throughout. serve immediately for best texture. In this article, we’ll delve into the secrets of crafting the best rotel dip, guaranteed to be a hit at any gathering. ingredients: to create the perfect rotel dip, you’ll need the following ingredients: 1 pound of velveeta cheese, cubed 1 can (10 ounces) of rotel original diced tomatoes & green chilies 1 2 cup of sour cream 1 4 cup of. Add the cream cheese and velveeta to the skillet and then stir until melted and combined. mix in the sour cream, rotel tomatoes and taco seasoning. add the black beans and stir until well combined. cover and cook over low heat for about 10 minutes or until the beans are heated through, stirring occasionally.
Comments are closed.