Rotel Sausage Cheese Dip
Velveeta, hot sausage, cream cheese and a can of Rotel melted into the game-day dip that disappears first. Stovetop or slow cooker.
- Easy
- Pan fry
- Slow cooker
- Pork
- Snack
- 25 min total
- Serves 12
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 12. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 lb hot breakfast sausage, bulk
- 16 oz Velveeta cheese, cubed
- 4 oz cream cheese, cubed
- 1 can diced tomatoes with green chiles, 10 oz Rotel, undrained
- 1/4 cup milk, as needed
- 2 green onions, sliced, for topping
To serve
- tortilla chips, for serving
Gear
- Large saucepan or Dutch oven
- Small slow cooker for serving (optional)
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Steps
Step 1: Brown the sausage in a large saucepan or Dutch oven over medium heat, breaking it into small crumbles, about 8 minutes. Drain the grease.
Step 2: Turn the heat to low. Add the Velveeta, cream cheese and Rotel with its juice.
Step 3: Stir often until everything is melted and smooth, 8 to 10 minutes. Keep the heat low so the bottom doesn't scorch.
Step 4: If it's thicker than you like, stir in milk a tablespoon at a time.
Step 5: Top with green onions and serve hot with tortilla chips. Keep it warm in a small slow cooker on Warm.
Swaps
- Meat: Ground beef with a packet of taco seasoning, or skip the meat entirely.
- Heat: Use “Hot” Rotel, or mild breakfast sausage for kids.
- Slow cooker: Brown the sausage, then put everything in a slow cooker on Low 2 hours, stirring every 30 minutes.
Tips
- The cream cheese keeps it creamy longer when it sits out.
- Leftovers reheat fine with a splash of milk.
The story
HAM Cooking. Let’s fire it up.
This is the most important recipe for football season and I will not be taking questions. You set it out, and it’s gone before the first quarter’s over.
Velveeta gets a hard time, but there’s a reason it’s in every game-day dip: it’s made to melt smooth and stay smooth. Regular cheddar breaks and gets oily when it sits warm for a long time. The cream cheese adds a little tang and body so it clings to the chip instead of sliding off. The Rotel juice thins it just right and brings the heat.
Make it in a slow cooker and it’ll hold warm all game. Keep a spoon nearby so nobody double-dips. Good luck with that.
HAM out.
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