Cream Cheese Rotel and Sausage Dip

We LOVE this easy creamy Rotel dip! My favorite part? It's made in the crock pot.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 127kcal

Author Whitney Wright

Equipment

slow cooker

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)

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.

Notes

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.

The dip thickens as it cools, but can be reheated. To keep dippable for longer, add ¼ cup of milk as it cooks.

Optional additions: diced jalapeno, sharp cheddar cheese, chili powder (about 1 tsp)

Nutrition