Rotel Dip with Cream Cheese

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!

Course Appetizer

Cuisine American

Keyword cold rotel dip, rotel dip, rotel dip with cream cheese

Prep Time 5

Cook Time 1

Total Time 6

Servings

Calories 259kcal

Author Jennifer

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.

Nutrition