Rotel Dip Recipe
Warm, cheesy Rotel dip — Sausage and Cheese Dip, Saint's Dip, plain Rotel Dip, 3 ingredient cheese dip — for game day, potlucks, and easy Friday nights.
★ appetizer
appetizerSausage and Cheese Dip
A creamy and cheesy sausage dip perfect for parties or snacks.
Amanda OrbakerIngredients
- 1 lb ground sausage (mild or spicy)
- 8 oz cream cheese
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 10 oz Rotel (diced tomatoes with green chilies)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- 1Preheat oven to 350°F (175°C).
- 2In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar, shredded mozzarella, drained Rotel, Worcestershire sauce, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.
- 3Cook the ground sausage in a skillet until browned and cooked through. Drain excess fat.
- 4Add the cooked sausage to the cheese mixture and stir to combine.
- 5Transfer the mixture to a baking dish and bake in the preheated oven for 25-30 minutes, or until hot and bubbly.
- 6Serve warm with chips, crackers, or bread.
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Open in Pepper →The Dip That Never Comes Home Full
Three things in a pot and everybody's happy. Sausage or ground beef, a can of Rotel, and something creamy melted through it — that's the whole trick, and it works every single time.
Cooks on Pepper reach for these when the game's on, when a potluck sneaks up on a Saturday, or when supper is just chips and dip on the couch and nobody's complaining.
Every recipe here is that same easy idea done a few ways: Sausage and Cheese Dip with sour cream, Saint's Dip with Jimmy Dean sausage, a classic Rotel Dip with Velveeta and ground beef, 3 ingredient cheese dip, Chicken Rotel dip with corn, and a Smoked Creamy Sausage & Rotel Dip for the smoker.
Quick Tips
- 1
Drain the sausage well
After browning 1 pound of sausage or ground beef, tip off the grease or your dip will separate and sit in a puddle.
- 2
Cube the cheese first
Cut Velveeta or cream cheese into 1-inch cubes before it hits the heat so it melts in about 5 minutes instead of scorching on the bottom.
- 3
Drain the Rotel
Pour off most of the liquid from the can so the dip stays thick enough to cling to a chip.
- 4
Keep it warm low
Move the finished dip to a slow cooker on warm and stir every 20 minutes so it stays scoopable through the whole party.
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