I hope everyone enjoyed their 4th of July! In honor of summer barbecues and get-togethers, here’s a recipe for one of my favorite “go-to” appetizers for parties: Rotel Dip. It’s so simple to make and people devour this stuff ! I usually serve mine with tortilla chips and/or toasted pita bread wedges.
Rotel Dip
Ingredients:
1 can Rotel Diced Tomatoes and Green Chilies (NuVal score: 40)
8 oz. Philadelphia 1/3 Less Fat Cream Cheese (NuVal score: 22)
Your favorite tortilla or pita chips, crackers, or veggies
Directions:
1. Remove cream cheese from refrigerator and allow to soften at room temperature for approximately 1 hour.
2. In a large bowl, combine can of Rotel (juices and all) and cream cheese. Blend well until cream cheese clumps are smooth.
3. Return to refrigerator to chill.
4. Serve with tortilla chips, pita bread, bagel chips and/or raw veggies.
Developed by an independent panel of nutrition and medical experts, the 
Mmmm…. this looks good! Much healthier than a creamy cheese dip, too.
Interesting! I’ve always had mine Rotel dip with Velveeta instead of cream cheese. I wonder how well it’d melt with cream cheese and cheddar?
This sounds so yummy! I wonder why it’s called Rotel dip? I’ve never had it before
Wei-Wei
Love this dip, especially with ground sausage!
[...] Rotel Dip [...]