Keto Rotel Dip with Ground Beef

This creamy Keto Rotel Dip with Ground Beef combines seasoned browned ground beef, smooth cream cheese, sharp cheddar, and Rotel-style diced tomatoes with green chilies for a flavorful, hearty low-carb dip. Melted gently over medium-low heat, the cheese becomes luxuriously smooth, coating every bite of savory beef and spicy tomatoes. Serve it with celery sticks, cucumber rounds, bell pepper strips, keto crackers, pork rinds, or spooned over cauliflower rice for a satisfying, protein-rich snack or easy meal that fits perfectly into a strict keto lifestyle.

Course Appetizer, Main Course, Snack

Cuisine American, Keto, Low Carb, Tex-Mex

Keyword cheese dip, cream cheese dip, game day snack, ground beef recipe, keto appetizer, keto rotel dip, low carb dip, rotel dip with ground beef

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 310kcal

Equipment

large skillet
Wooden spoon or spatula
measuring cups and spoons
Chef's knife
Cutting board
serving bowl

Ingredients

Beef and aromatics

1 pound ground beef, 80/20
1/4 cup yellow onion, finely diced optional for extra flavor
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon fine sea salt more to taste
1/4 teaspoon black pepper

Cheese and cream base

8 ounces cream cheese, softened full-fat, cut into cubes
2 cups sharp cheddar cheese, shredded packed, preferably freshly shredded
1/4 cup heavy cream plus more as needed to thin

Tomatoes, chilies, and garnish

1 can diced tomatoes with green chilies 10 ounce can, drained well
1 tablespoon pickled jalapeños, finely chopped optional, for extra heat
2 tablespoons fresh cilantro, chopped optional garnish

To serve

celery sticks, cucumber slices, bell pepper strips, pork rinds, or keto crackers for dipping, all low-carb options

Instructions

Place a large skillet over medium heat and add the ground beef and diced onion, breaking the meat apart with a spatula as it cooks.
Cook the beef until browned and the onion is softened, then drain off most of the excess grease, leaving a thin coating of fat in the pan for flavor.
Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
Reduce the heat to medium-low and add the softened cream cheese cubes to the skillet, stirring frequently until the cream cheese is mostly melted and starting to coat the beef.
Pour in the heavy cream and gradually sprinkle in the shredded sharp cheddar cheese, stirring continuously over medium-low heat until the cheese is fully melted and the mixture is smooth and creamy.
Stir in the drained diced tomatoes with green chilies and the chopped pickled jalapeños, then simmer gently over low heat for 3 to 5 minutes to allow the flavors to meld, stirring occasionally.
Check the consistency of the dip and add a splash more heavy cream if you prefer a looser texture, then taste and adjust the salt and heat level as desired.
Transfer the hot dip to a serving bowl or a small slow cooker set to warm, garnish with chopped fresh cilantro if using, and serve immediately with low-carb dippers such as celery sticks, cucumber slices, bell pepper strips, pork rinds, or keto crackers.
Refrigerate any leftovers in an airtight container for up to 4 days, and reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring often and adding a splash of heavy cream if needed to restore creaminess.

Notes

To keep this dip strictly keto, use full-fat dairy and drain the diced tomatoes with green chilies very well to minimize extra liquid and carbs. For a spicier version, choose a hot variety of tomatoes with green chilies and increase the jalapeños or add a pinch of cayenne. For milder palates, use a mild variety and skip the jalapeños. This dip can be kept warm in a small slow cooker on the warm setting for parties, stirring occasionally to maintain a smooth texture. If freezing, cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating gently with a little extra cream if needed.

Nutrition