Description
This easy, creamy Rotel Sausage Dip is a must for game day, a tailgate party, Super Bowl spreads, or any last-minute get-together. This slow cooker Sausage Cheese Dip comes together in about 2 hours and delivers big, melty flavor. It’s a go-to appetizer that will disappear fast.
Ingredients
Units
Scale
- 1 pound ground sausage
- 16 oz Velveeta Queso Blanco, cubed
- 2 (10 oz) cans Rotel
- 8 oz cream cheese, cubed
Instructions
- Add your ground sausage to a large skillet over medium heat. Using a wooden spoon, break the sausage into bite-size pieces and cook until browned. Drain off any excess grease.
- Add your cooked ground sausage, Velveeta queso blanco, Rotel, and cream cheese to your slow cooker.
- Cover and set to low for 2-3 hours, stirring halfway through.
- Reduce the heat to warm and serve with tortilla chips.
Notes
- To thin out your cheese dip, add half a cup of milk and stir. This should thin your dip out without making it too thin. But if you want it to be thinner from there, just add a little milk at a time until you get your desired texture.
- ou can make it without a slow cooker. Follow the recipe through step one, then add the remaining ingredients to the same skillet with the sausage and cook on medium to low heat until the cheese is melted. Serve immediately.
- If you don’t have a slow cooker, follow the recipe through step one, then add the remaining ingredients to the same skillet with the sausage and cook over medium to low heat until the cheese is melted. Serve immediately.
- To add heat to the dish, you can use spicy breakfast sausage, Hot Rotel, add jalapenos, hot sauce, or red pepper flakes.
- For best results, cube the Velveeta and cream cheese before adding to the slow cooker so they melt evenly.
- Leftover Sausage Cream Cheese dip makes a tasty topping for baked potatoes or nachos the next day – a great alternative to plain chili or ground beef.
- Prep Time: 10
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
