Ingredients:

  • 1 (10 oz) can of Rotel diced tomatoes and green chilies
  • 16 oz cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (optional garnish)
  • Sliced jalapeños (optional garnish)

Instructions:

  1. Gather all ingredients and allow cream cheese to soften at room temperature.
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Add softened cream cheese to the pan, stirring until it starts to melt. Gradually stir in the Rotel tomatoes and taco seasoning.
  4. Once the mixture is smooth and creamy, fold in the shredded cheddar cheese until completely melted.
  5. Transfer the dip to a serving bowl. Garnish if desired and serve warm with tortilla chips.