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.
How to make Rotel dip
- Start by browning the ground beef and ground sausage in a skillet until cooked through and no longer pink.
- While the meats are cooking, cube the Velveeta cheese and the cream cheese.
- Once the meat is thoroughly cooked, stir in the cubes of Velveeta cheese and the Rotel.
- Transfer the meat mixture into a crockpot or slow cooker and add the rest of the ingredients.
- Stir to combine and set on low, cooking for 2 hours, stirring half way through.
Rotel sausage cream cheese dip
- In a medium skillet, brown the ground beef and sausage.
- Season the cooked meat with chili powder, stir to combine.
- 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.
- 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.
Did you make this recipe?
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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 up to a week. 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 the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
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
- 10 ounce (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, 10 ounce (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 graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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