Rotel Dip with Ground Beef and Pork Sausage
This quick and easy Rotel sausage cream cheese dip is a crowd pleaser and has the perfect balance of heat, meat and spice.
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
Serving: 1serving | Calories: 246kcal | Carbohydrates: 5g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 655mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 1mg
Notes
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.
CourseAppetizer Recipe
CuisineAmerican
Keywordrotel dip
