Rotel Dip
Make the ultimate 3-ingredient Rotel Dip with Velveeta, sausage, and zesty diced tomatoes in just 15 minutes. The best party appetizer for game day!
Servings: 8
Calories: 304kcal
Equipment
- slow cooker
Ingredients
- 16 ounces Velveeta cubed
- 10 ounce Rotel can diced tomatoes with green chilies, undrained
- 1 pound sausage pork breakfast sausage
Instructions
Stovetop
- Brown the sausage in a skillet over medium heat, breaking it up with a spatula as it cooks. Drain the excess grease before adding the cheese and tomatoes so the dip doesn’t turn oily.
- Stir the undrained Rotel and cubed Velveeta into the skillet with the sausage.
- Continue to cook on low, stirring often, until the cheese is melted and smooth, about 10 minutes.
- Serve warm with tortilla chips, crackers, or cut-up veggies.
Slow Cooker
- Brown and drain the sausage on the stovetop, then add it to a slow cooker with the cubed Velveeta and undrained Rotel.
- Cook on LOW for 2 to 3 hours, stirring occasionally, until melted and smooth. Switch to WARM to keep the dip ready for serving.
Video
Notes
- Sausage options — Use regular, spicy, or Italian sausage. Ground beef or turkey also work. Drain the grease for a less oily dip.
- Velveeta substitutes — No Velveeta? Use 8 oz cream cheese + 8 oz shredded cheddar or Colby Jack. Melt low and slow.
- Spice level — Choose mild, original, or hot Rotel. Add diced jalapeños or green chiles for extra heat.
- Keeping it warm — After melting, keep the dip on warm in a slow cooker for parties. Stir in a splash of milk if it thickens.
- Leftovers — Refrigerate up to 3 days; reheat gently with a splash of milk.
- Too thick? — Stir in a splash of milk until it reaches the consistency you like.
Nutrition
Calories: 304kcal | Carbohydrates: 8g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1263mg | Potassium: 403mg | Fiber: 1g | Sugar: 6g | Vitamin A: 641IU | Vitamin C: 4mg | Calcium: 342mg | Iron: 1mg