Rotel Dip with Cream Cheese and Ground Beef
Easy dip features real shredded cheese (no Velveeta). This Rotel Dip with cream cheese and ground beef makes a large amount and is perfect to serve a crowd.
- 1 lb ground beef
- 16 oz cream cheese, cut into small cubes
- 3/4 cup onion, diced
- 1 jalapeno pepper, diced
- 1 can rotel, not drained
- 1 cup cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 1/2 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp hot sauce
- 1/2 tsp paprika
- 1/2 tsp oregano
- green onions
- additional rotel, drained
In a skillet, brown the ground beef over medium high heat. Break up the meat into small pieces as it's cooking.
Once cooked, drain the grease from the beef and set aside.
Add the cream cheese to the bottom of a 2 quart crock pot.
Add the ground beef on top of the cream cheese.
Add the remaining ingredients to the crock pot.
Heat dip on high for an hour or until warmed through. Stir occasionally as dip is heating to combine.