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Riverside Rotel Cream Cheese Dip

A creamy, no-bake crowd-pleaser featuring cream cheese, sour cream, Rotel tomatoes & green chilies, and a punchy taco-ranch spice blend. Perfect for lake days, BBQs, or game nights.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 8-ounce block cream cheese, softened
  • 1 16-ounce container sour cream
  • 1 10-ounce can Rotel diced tomatoes & green chilies, drained
  • 2 cups shredded Colby Jack cheese divided
  • 1 tablespoon ranch seasoning homemade or store-bought
  • 1 tablespoon taco seasoning homemade or store-bought
  • Chopped cilantro for garnish

Method
 

  1. Place the cream cheese in a microwave-safe bowl, cover, and microwave for 20–30 seconds to soften.
  2. In a large bowl, beat the warmed cream cheese and sour cream with an electric mixer until fluffy.
  3. Fold in the drained Rotel, 1½ cups of the Colby Jack cheese, ranch seasoning, and taco seasoning until fully combined.
  4. Spoon the mixture into a serving dish, top with remaining cheese, and broil for 1–2 minutes until bubbly (optional).
  5. Garnish with cilantro and serve immediately with tortilla chips, fresh veggies, or crackers.