Rotel Dip with Ground Beef and Pork Sausage
Makes 15 servings
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 Ground Beef, ½ pound 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 Velveeta, 8 ounces Cream Cheese, 10 ounce 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.
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.
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