Spice up Your Movie Nights and Parties
Making a batch of Rotel cheese dip is always the highlight of any party or gathering that we attend. If you are searching for a recipe that is very easy to throw together and whisk off to your next gathering, then this recipe will be a hit.
It's great for holiday parties, bbq parties, birthday parties, potlucks, or just for munching out on the weekend with a good movie.
I've taken this in double batches to potluck meals at work and family get-to-gathers and the container is always empty when it's time to go home!
I don't care who you are, you just have to try this dip. You probably won't be able to stop eating it, either.
This is what a can of Rotel looks like if you aren't familiar with it. This is the very type I use in my Rotel cheese dip recipe.
I can usually find it in the Mexican food section or in the canned tomato section of almost any grocery store. It will probably be near the jars of salsa and such.
Make sure you get the diced version as it will save a lot of time for this recipe.
This is a very simple recipe, and for many years I made it without the spicy sausage part until I discovered the spicier version one evening at a friend's house.
I couldn't believe the difference one ingredient made in this already fabulous recipe.
I prefer eating this cheese dip recipe with Frito's Corn Chips Scoops. There is something about the combo of salt and corn that seems to go perfectly with this recipe.
Others I have known prefer a less salty taste, such as with tortilla chips. Whatever you provide, make sure they are large bags!
Feel free to experiment, but I think you'll agree that this is probably one of the best cheese dips ever.
Prep Time: 10 minutes
Total Time: About 1 hour
- 1 (1-lb.) box Velveeta cheese
- 1 (10-oz.) can original Rotel that is already minced in the can
- 1 lb. spicy ground pork sausage, medium-strength hotness (I use Jimmy Dean brand)
- 2 or more bags Scoops Corn Chips or tortilla chips (make sure you get big bags!)
- I've cooked this recipe in both a Crock-Pot as well as a double boiler. Either way works fine. I like the Crock-Pot because I can put a lid on it and take it with me to the gathering and reheat it once there.
- Turn Crock-Pot on high and put the lid on to preheat.
- Brown your sausage in a medium-sized skillet. Cook on medium heat until cooked through.
- Drain sausage really well and blot extra grease up from the meat with paper towels.
- In Crock-Pot, add cooked sausage and the can of diced Rotel (juice and all) and stir well.
- Cut up the Velveeta into small chunks and add to the Crock-Pot mixture. Stir well.
- Turn Crock-Pot down to low temperature. Cover and let simmer.
- Check on the process about every 15 minutes or so until all is melted being sure to stir well each time.
- Turn the Crock-Pot off once melted.
- It's ready to serve now, so either pull up a chair and go for it or get ready to whisk it away to your gathering!
Note About Doubling the Recipe
I took a double batch of this to my sister's house for Thanksgiving this year and I doubled the amount of cheese and Rotel but not the amount of sausage. There was plenty of sausage, even when doubling the recipe!