This secret ingredient Rotel dip is made with canned tamales, a secret ingredient a co-worker shared with me 25 years ago. I’ve had many versions of hot cheese dip, but this is my favorite. The tamales add another layer of flavor without the hassle of having to brown and drain meat. I like to garnish with chopped cilantro for color but it’s not necessary.
Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::6
Ingredients
1 pound processed cheese food, such as Velveeta®, cubed
1 (10 ounce) can diced tomatoes and green chilies, such as Rotel® Original, undrained
1 (15 ounce) can beef in chili sauce tamales, such as Hormel®
Directions
Heat a large nonstick skillet over medium heat. Add cubed Velveeta® and Rotel®.
Pull tamales out of the can and place on a cutting board. Pour chili from the can into Rotel® mixture. Remove papers from tamales and discard. Chop tamales and add to the cheese mixture.
Cook until Velveeta® is melted, and all ingredients are heated through, about 15 minutes, stirring every 5 minutes. Serve immediately with tortilla chips.