Cream Cheese and Rotel Sausage Dip
College football is a big deal in my house, and I love nothing more than having an easy appetizer to make and serve on game day! This cream cheese and Rotel sausage dip hits all the right notes—it’s hearty with beef and sausage, creamy from Velveeta and cream cheese, and packed with flavor from Rotel tomatoes and taco seasoning. Plus, it’s made in the crockpot! Serve it with tortilla chips for the perfect party appetizer or game day snack.
Round out your game day foods with some Buffalo Chicken Bites or copycat Wingers Sticky Fingers and Guacamole. Oh, and don’t forget to make either cupcakes or cookies with White Chocolate Frosting dyed to match your team colors!
Why This Recipe Works
- Easy dip recipe. I love hot dips, but they can be a pain to keep warm. Making and keeping this dip in a slow cooker frees up my stove and oven for other things and ensures it stays warm. Plus, this Rotel and sausage cream cheese dip has just four simple ingredients, making it easy to throw together.
- Super flavorful dip. Making this cheese dip with Rotel AND sausage packs it with tons of flavor!
- Perfect for parties. While I love to make dips for my family for game nights and whatnot, I also love a good party dip, and this creamy sausage Rotel dip is a great dip because it makes a lot. And it’s so tasty. It’s sure to be the hit of the party!
Ingredient Notes
- Ground sausage: I love adding sausage to things because of how flavorful it is! Use hot sausage for a spicy dip, or mild sausage for a less spicy dip. You can use any brand or variety otherwise.
- Ground beef: For a little more heartiness.
- Velveeta cheese: I know people may have feelings about Velveeta cheese, but truly, nothing beats it for making a truly creamy dip! Just trust the process.
- Cream cheese: The other critical component for ultimate creaminess!
- Rotel: The key to a Rotel cheese dip is obviously Rotel itself! This classic can of tomato and diced chili goodness brings so much flavor to this dish.
- Taco seasoning: I just add a smidge of taco seasoning to round out the flavors of this dish, but you can definitely add more if you like!
Step-by-Step Instructions
- Brown meat. Cook 16 oz of ground sausage and 8 oz of ground beef in a skillet. Use a wooden spoon to break the meat into chunks as it cooks.
- Cube cheeses. Cut 16 oz of Velveeta cheese and 8 oz of cream cheese into cubes.
- Add everything to your crockpot. Add your cooked meat, cubed cheeses, and a 10 oz can of Rotel with the juices to your crockpot. At this time you may add a ½ teaspoon or more of taco seasoning if you wish.
- Cook Rotel sausage dip. Cook the ingredients together on high for 2 hours, stirring occasionally to keep the ingredients from burning and to help combine them. If your crockpot runs hot, you may want to cook this on low, and it may take longer than 2 hours. Once all the ingredients are combined and creamy, serve with extra sturdy tortilla chips!
Recipe Tips
You can use all ground beef for this recipe, or ground turkey too. I do recommend adding more seasoning if you don’t add sausage, since it adds a lot of saltiness and flavor. Leftover rotisserie chicken also works great in a pinch!
If you don’t want to use Velveeta, you can try a combination of an additional 8 oz of cream cheese and 8 oz of shredded cheddar cheese. It might be a little thicker, and you can thin it out with some milk.
Make this vegetarian friendly leaving out the meat and just making it a cheese dip. Or, you can add black beans and/or a combination of cooked vegetables, like onions, bell peppers, and mushrooms.
For more of a kick, add some diced jalapenos. You can also add some cilantro to the dip once it’s done cooking.
Turn this appetizer recipe into a dinner recipe by serving this cheesy Rotel sausage dip over baked potatoes.
If you don’t have a slow cooker, you can make this dip on the stove top. Cook over medium-low heat, stirring occasionally to keep it from burning, and until all the ingredients are combined.
Make Ahead, Storing, and Freezing
Make Ahead: This dip can be made a couple of days in advance and stored in the fridge. When you want to serve it, add it back into the crockpot on “warm,” or warm it on the stove top or in the microwave.
Storing: Store leftover cream cheese and Rotel sausage dip in an airtight container in the fridge for up to 4 days. The dip will solidify as it cools.
Freezing: I do not recommend freezing this dip, as the dairy products might separate upon thawing.
Recipe FAQs
Yes, you can substitute additional cream cheese in place of Velveeta, or a combination of cream cheese, cheddar cheese, and a bit of milk to thin it out.
There’s actually quite a long and interesting history behind the invention of Rotel, and later Rotel dip! But long story short, the Rotel canned tomatoes and chiles were created in Texas in 1943 and used as a shortcut for the ever popular “queso.” And the rest is history!
You can leave this dip on the “warm” setting in your crockpot for several hours. However, if you transfer it to a different dish where it will slowly cool to room temp, leave it out no longer than 2 hours. After that, the dairy and meat may begin to spoil.
More Delicious Dip Recipes
- Buffalo Chicken Dip
- Pepperoni Pizza Dip
- Spinach and Artichoke Dip
- Cream Cheese Onion Dip
- Brown Sugar Fruit Dip
Cream Cheese Rotel and Sausage Dip
Ingredients
- 16 oz ground sausage - favorite variety
- 8 oz ground beef
- 16 oz Velveeta cheese - cubed
- 10 oz Rotel - undrained (1 can)
- 8 oz cream cheese - cubed
- 1/2 teaspoon taco seasoning - optional (can also add more according to taste preferences)
Equipment
Instructions
- In a skillet brown the sausage and ground beef until no longer pink. Use a wooden spoon to break up the meat as it cooks.
- Spray a crock pot with nonstick spray. Add the cooked meat, cubed Velveeta, undrained Rotel, and cream cheese. If you like, you can add some taco seasoning as well. Cook on high for 2 hours. NOTE: slow cookers can differ with how hot they run. Be sure to stir to avoid burning. IF your slow cooker tends to run hotter, cook on LOW, and you may need to cook a bit longer. Stir occasionally until completely melted and creamy. Serve with tortilla chips.
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