Is there anything better than a warm, ooey-gooey Rotel dip? I’ve been making this cheesy dip for family and friends for more decades than I care to admit. It’s the epitome of ooey-gooey cheesy deliciousness!
It’s beyond simple to put together, and, to say everyone loves it, is an understatement. How many dips do you have in your repertoire that taste amazing and only require four simple ingredients to make?
This is great for game day, bbqs, parties, and really anytime you want a really yummy dip. I’m the kinda person who could make a meal out of appetizers.
If you’re looking for more dips to add to your appetizer spread, check out my buffalo chicken dip, beer cheese dip, and spinach artichoke dip. They’re not quite as easy as this dip, but they are all certifiably ding-dang delicious!
If you’re crazy for Rotel like I am, don’t miss my chicken spaghetti with Rotel. It’s a huge family favorite and has a permanent place in our dinner rotation!
Let’s make some dip!
- Very simple to make
- So cheesy
Sausage – Use your favorite pork variety here. You’ll want it ground, sauteed, and drained. It gives the dip that extra savory satisfying flavor. Of course, if you don’t eat pork other types of sausage will work too.
Cheese – Velveeta is my favorite for this dip. It’s probably the most popular by far but just about any type of processed cheese will work. It just seems to melt better into that creamy consistency we’re looking for. I recommend cutting it into small pieces, so it melts better.
You’ll want to stir your dip pretty constantly as the cheese is melting. It’ll help prevent burning and get everything blended into one awesome cohesive flavor profile.
How Long Can You Keep This In The Fridge?
This Rotel dip recipe will keep in the fridge for 3-4 days in an airtight container if there’s any left.
Can You Freeze This Rotel Dip?
Yes! While many dairy products have a tendency to separate in the freezer, Velveeta may be the only exception. So, this recipe freezes really well. I like to put mine in a freezer-safe bag and remove all the air. When ready to serve, thaw in the fridge overnight.
It’ll keep this way safely for up to 3 months. Just be sure to let it cool completely first.
Make Ahead Tip
With a shortlist of four simple ingredients, there’s not much prep work to speak of.
I like to serve this Rotel dip recipe with scoopable tortilla chips or Frito scoops but it goes with many other things. You can serve it with pita chips, sliced veggies, or even certain crackers.
- Use other protein. Instead of making Rotel dip with sausage, try Rotel dip with ground beef.
- Add bacon or ham I love kicking up the yum factor with bacon. This will be similar to my crack dip or Mississippi sin dip.
- Use seafood. If the thought of seafood gives you a craving for crab rangoon dip, you may want to try Rotel dip with shrimp.
- 1 pound bulk pork sausage
- 16 ounces processed cheese (such as Velveeta), cubed
- 1 (14 ounce) can Rotel, undrained
- 1/2 teaspoon chili powder
- In a skillet, brown sausage, crumbling with a wooden spoon. Cook until there is no longer any pink. Drain excess grease.
- Turn heat down to medium and stir in the remaining ingredients. Cook, stirring frequently until cheese has melted and the mixture is smooth.
- Serve with scoop style corn chips.