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 ooey-gooey, warm dips to add to your appetizer spread, check out that are reader favorites:
Let’s make this dip!
What I Love About This Rotel Dip Recipe
- Cheese-Sausage-Rotel….YUM!
- Very simple to make
- So cheesy
Rotel Dip Recipe Notes
Sausage – Use your favorite pork variety here. You’ll want it ground, sautéed, 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. I generally use Jimmy Dean Premium Pork Regular Sausage Roll (regular flavor)
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.
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- 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 to Make Rotel Dip
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Brown and crumble sausage 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.
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Serve with scoop style corn chips.
How to Make Rotel Dip in the Crockpot
- Brown and crumble sausage on the stove top. Transfer to a mini crockpot.
- Add the cheese, Rotel, and chili powder.
- Cook on low for 2-3 hours. Stir occasionally until is cheese is melted. When melted, set crockpot to the warm setting.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Place this in an airtight container and store it in the fridge for 3-4 days.
- Can You Freeze This? Yes! While most dips made with dairy do not freeze well, Velveeta makes this one the exception. Will last up to 3 months.
- Make-Ahead Tips: Make the completed dip, cover, and refrigerate. To reheat leftovers, place in a saucepan and reheat slowly, over the lowest heat (so as not to break the mixture), stirring often enough that the bottom doesn’t burn, until warmed through. Or simple place in a mini crockpot.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
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.
Recipe Variations
- 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.
More Dips Recipes
- Crab Rangoon Dip,
- Sausage Cream Cheese Dip (only 3 ingredients!)
- Cowboy Queso
- Hot Corn Dip
- Buffalo Chicken Dip
- Mexican Corn Dip
Rotel Dip
Ingredients
- 1 pound bulk pork sausage
- 16 ounces processed cheese (such as Velveeta), cubed
- 1 (14 ounce) can Rotel, undrained
- 1/2 teaspoon chili powder
Instructions
- 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.
Woot woot! Just 4 ingredients?! I’m in! 🙂
Enjoy!