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This Rotel dip with cream cheese is sure to be a hit for all your parties this summer and fall! It works great for those times when you need an easy, no-cooking-required appetizer that’s sure to be a hit! Serve it up with crispy tortilla chips and veggies and watch it disappear!

A bowl of rotel dip on the table surrounded by tortilla chips.

Why You’ll Love This Rotel Dip!

  • No cooking needed! All you do is mix, chill, and serve!
  • Perfect for parties, tailgating, or as a starter for Taco Tuesday!
  • Guaranteed crowd-pleaser! Its creamy texture and great flavor are sure to be a hit.
  • Simple ingredients. Everything is easy to find in most grocery stores.

Ingredients

This cold Rotel dip recipe relies on pantry staples and convenience items to make a dip that goes together in just a few steps that require just minutes.

Ingredients to make cold Rotel dip on the counter before mixing.
  • Sour cream and cream cheese: Gives this dip all its tangy flavor and creamy texture. Using a combination of these two creates the perfect dippable consistency.
  • Fiesta Ranch Seasoning Mix: This zesty style of Ranch seasoning is perfect for this dip.
  • Rotel diced tomatoes with green chilies: Gives the dip plenty of chunky tomatoes and great flavor.
  • Black beans: Use canned beans to keep things simple and make sure you drain them well.
  • Corn: Using canned corn works great for a dump and mix dip but you can also swap it with 1 1/2 cups of thawed frozen corn.
  • Cheddar: I love the flavor of mild cheddar cheese but you can experiment with other types of cheeses or use sharp cheddar for a bit more sharp flavors.

How To Make Rotel Dip

Here’s all it takes to get this dip ready for some chips! It’s super easy peasy.

Mixing the cream cheese and sour cream together with an electric mixer.
All the other ingredients added to the bowl.
  1. Mix. The sour cream and cream cheese together in a large bowl with an electric mixer until smooth.
  2. Add. The ranch seasoning mix, Rotel, black beans, corn, and shredded cheese to the cream cheese mixture.
Mixing everything together in a bowl.
Cold Rotel dip with cream cheese after mixing together.
  1. Stir. The ingredients together until combined.
  2. Refrigerate. The dip until you are ready to serve.

Tips & Variations

  • Spicier. Add in finely diced jalapeños for a spicier dip. Leave the seeds if you want the dip even spicier.
  • Can’t find the Fiesta-style seasoning? You can use taco seasoning instead.
  • Refrigerate before serving. Not only is the dip better when it’s cold, but letting it sit gives time for all the flavors to meld together.
  • Make sure to drain everything very well. Any excess liquid will alter the texture of your dip.

Serving Suggestions

A bowl of rotel dip garnished with green onions on a platter with chips.

Recipe FAQ

Can I use regular diced tomatoes instead of Rotel?

Yes, you can! But you will also want to add some canned green chiles to give the dip a similar flavor.

Is this cold rotel dip spicy?

Not really. It has a little bit of zing from the Rotel tomatoes and the Fiesta Ranch seasoning mix. You can always make it spicier if you want by adding some jalapenos.

Can I make this ahead of time?

Yes, most definitely! It actually tastes better when it sits a bit before serving. I suggest making it no more than 24 hours before you plan to serve it.

Storing

  • Store. In the fridge for up to four days after mixing it together. I don’t recommend freezing it.
A bowl of creamy rotel dip on the table with a chip dipping into the bowl.

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A bowl of rotel dip with cream cheese topped with green onions on a plate with chips.
5 from 7 ratings
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Servings: 15

Rotel Dip with Cream Cheese

Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
This Rotel dip with cream cheese is sure to be a hit for all your parties this summer and fall! It works great for those times when you need an easy, no cooking required appetizer that's sure to be a hit! Serve it up with crispy tortilla chips and veggies and watch it disappear!
Print Recipe Pin Recipe

Ingredients
 

  • 1 16 oz. container sour cream
  • 2 8 oz. cream cheese, softened to room temperature
  • 1 1.1 oz. packet fiesta ranch seasoning mix
  • 1 10 oz. can rotel diced tomatoes with green chilies-drained
  • 1 15 oz. can black beans-drained
  • 1 15.25 oz can corn-drained
  • 2 cups shredded mild cheddar

Instructions
 

  • In a large bowl, using an electric mixer, mix sour cream and cream cheese together until smooth.
  • Add the ranch seasoning mix, rotel, black beans, corn, and shredded cheese to the cream cheese mixture. Stir until combined.
  • Refrigerate until ready to serve.
  • Serve with tortilla chips.

Notes

  • Spicier. Add in finely diced jalapeños for a spicier dip. Leave the seeds if you want the dip even spicier.
  • Can’t find the Fiesta-style seasoning? You can use taco seasoning instead.
  • Refrigerate before serving. Not only is the dip better when it’s cold, but letting it sit gives time for all the flavors to meld together.
  • Make sure to drain everything very well. Any excess liquid will alter the texture of your dip.
  • Store. In the fridge for up to four days after mixing it together. I don’t recommend freezing it.
Serving: 1g, Calories: 259kcal, Carbohydrates: 20g, Protein: 9g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 50mg, Sodium: 463mg, Potassium: 290mg, Fiber: 4g, Sugar: 4g, Vitamin A: 662IU, Vitamin C: 4mg, Calcium: 142mg, Iron: 1mg
Cuisine: American
Course: Appetizer
Author: Jennifer
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