This quick and easy Rotel sausage cream cheese dip is a crowd pleaser and has the perfect balance of heat, meat and spice. Rotel dip made in a crockpot is the ultimate appetizer for game day and couldn't be easier to make.
This Rotel dip is made EVERY game day and EVERY holiday. We also will make chipped beef dip and Philly cheesesteak eggrolls. We LOVE appetizers as a meal. If you love this recipe be sure to check out the other kraft recipes I have on the website.
- The perfect dip to go with tortilla chips, bagel chips, crackers, or veggies.
- Everyone love this vevleeta queso dip and the slow cooker makes for easy transportation to parties.
Ingredients needed to make Velveeta Cheese Dip:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
- All ground beef or all pork sausage can be used.
- Use petite, diced tomatoes with green chilis in place of the name brand Rotel.
- Use Mild, hot, fire rosted Rotel or Serrano Rotel in place of the original Rotel.
- For a dairy free option leave out the cream cheese and switch out the Velveeta for your favorite dairy free cheese. Wayfare cheddar cheese is my non-dairy cheese of choice for this recipe.
Rotel sausage cream cheese dip
Sausage Rotel dip takes about 15 minutes of hands-on work; the crockpot does the rest. Here is how I make it every game day and most holidays.
Brown the Meat & Season
In a medium skillet over medium-high heat, brown the ground beef and pork sausage together. Break it into small crumbles as it cooks so every chip gets a little meat.
Cook until there is no pink left and the meat reaches 160F on an instant-read thermometer.
Sprinkle the chili powder over the cooked meat and stir to coat. Toasting the spice in the hot pan for a minute wakes up the flavor.
Load the Crockpot
Spoon the seasoned meat into the bottom of your crockpot. Cut the Velveeta and cream cheese into 1-inch cubes and add them on top along with the Rotel, juice and all.
Small, even cubes melt at the same rate, so you will not end up with a stubborn block of cream cheese in the middle.
Slow Cook and Stir
Put the lid on and cook on low for 2 hours. Stir after the first hour to keep the cheese from scorching on the bottom and sides.
The dip is ready when the cheese is completely melted, smooth, and creamy, with no white streaks of cream cheese left.
Serve Warm
Give the dip one last stir and switch the crockpot to warm. Serve it right from the pot with tortilla chips, crackers, or veggies.
On warm, the dip stays at a food-safe 140F or above for the whole party. If it sits out unheated, toss it after 2 hours
Whenever a block of cream cheese is sitting in my fridge, I reach for this dip or one of my cream cheese appetizers and dinners.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Sarah's recommendation
2 qt. Crock-Pot
Perfect for hot dips and small meals
What to serve with rotel cream cheese dip
Traditionally tortilla chips, bagel chips, crackers, or veggies are what is served with Rotel cream cheese dip. I also will serve warm sausage and cheese dip over baked potatoes, tatter tots or french fries.
Storage Tips
Store leftover Rotel dip in air tight containers in the refrigerator for 3-4 days. Rotel sausage cream cheese dip freezes well in freezer safe containers, Be sure to remove as much air as possible from the container to avoid freezer burn.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Reheating Velveeta Queso Instructions
I will reheat the sausage queso in a microwave-safe dish in 30-second increments, stirring in between heating until warmed through. Another option is to warm it in a small saucepan on medium heat, stirring, until heated through.
Ingredients
- 1 lb (453 ⅗ g) Ground Beef
- ½ pound (226 ⅘ g) Pork sausage
- 1 pound (453 ⅗ g) Velveeta
- 8 ounces (226 ⅘ g) Cream Cheese
- 1 10 ounce can (283 ½ g) Rotel Tomatoes
- 1 Tablespoon (1 Tablespoon) Chili powder
Instructions
- In a medium skillet, brown the ground beef and sausage.1 lb (453 ⅗ g) Ground Beef, ½ pound (226 ⅘ g) Pork sausage
- Season the cooked meat with chili powder, stir to combine.1 Tablespoon Chili powder
- Add the seasoned meat to the bottom of your crockpot.
- Cut the Velveeta and the cream cheese into cubes and add to crockpot insert along with the Rotel tomatoes.1 pound (453 ⅗ g) Velveeta, 8 ounces (226 ⅘ g) Cream Cheese, 1 10 ounce can (283 ½ g) Rotel Tomatoes
- Put the lid on the crockpot and set on low for 2 hours, stirring after the first hour.
- Stir dip and serve hot with chips and veggies.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
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