Make a simple Rotel cheese dip by microwaving 1 pound of Velveeta cheese cut into cubes until it melts, then adding 1 can of drained Rotel diced tomatoes and green chilies. Stir the ingredients together until they are well-blended.
The dip can be also be made over the stove by pouring 1 can of undrained Rotel and 1 16-ounce cubed package of Velveeta cheese in a saucepan. Heat over medium for five minutes, stirring often. Once the ingredients are blended, remove the dip from the heat. Serve warm or cold with fresh vegetables or tortilla chips. To make a thicker dip, drain the Rotel before using.
A meatier version of the Rotel dip recipe includes ground beef and pork sausage. Combine 1 pound of ground beef and 1/2 pound of spicy pork sausage in a skillet. Cook at medium heat just until the meat loses its pink color, then drain the grease and transfer to a slow cooker. Add 2 pounds of cubed Velveeta cheese and 2 cans of Rotel. Stir everything together, and cover. Cook on the lowest setting up to five hours. Remove the lid to stir the cheese once in a while. Once the cheese melts, serve the dip hot with chips or freeze it for later.