Why You’ll Love This Recipe

Easy to prepare with minimal ingredients
Uses a slow cooker for hands-off cooking
Perfectly cheesy and savory with a mild spicy kick
Great for tailgates, parties, reunions, or casual get-togethers
Serve with tortilla scoops or chips for dipping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
12 ounces ground beef sirloin
8 ounces savory sausage, finely chopped
2 pounds processed cheese (such as Velveeta), cubed
2 (14-ounce) cans diced tomatoes and green chiles (such as Rotel)
½ teaspoon crushed red pepper
Tortilla scoops, for serving

Directions

Heat olive oil in a large skillet over medium-high heat.
Add ground beef and savory sausage. Cook, stirring often and breaking up meat, until browned, about 6-7 minutes.
Transfer meat to a paper-towel-lined plate to drain for 5 minutes.
Transfer drained meat to a 6-quart slow cooker.
Stir in cubed Velveeta cheese, diced tomatoes and green chiles, and crushed red pepper.
Cover and cook on HIGH, stirring occasionally, until cheese is melted and sauce is smooth—about 1 hour.
Switch slow cooker to WARM to keep the dip at serving temperature.
Serve warm with tortilla scoops.

Servings and Timing

Servings: 16 (½ cup per serving)
Active Time: 20 minutes
Total Time: 1 hour 20 minutes

Variations

Substitute savory sausage with different halal-friendly sausages or ground turkey.
Add diced jalapeños for extra heat.
Stir in black beans or corn for added texture.
Use different processed cheeses for varied flavors.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, stirring frequently.

FAQs

Can I make this dip without a slow cooker?

Yes, melt everything together in a large pot over low heat, stirring until smooth.

Is this dip very spicy?

It has moderate heat from the chiles and crushed red pepper, adjustable to taste.

Can I freeze the dip?

Yes, freeze in an airtight container for up to 2 months. Thaw and reheat before serving.

What chips work best?

Tortilla scoops are preferred, but tortilla chips or pita chips also work well.

Can I make this vegetarian?

Replace meat with plant-based sausage and use vegetarian cheese alternatives.

How do I prevent the dip from drying out?

Keep slow cooker on WARM after melting cheese and stir frequently.

Can I double the recipe?

Yes, just double the ingredients and use a larger slow cooker if needed.

Can I add other toppings?

Try chopped green onions, sliced olives, or diced tomatoes.

What’s the best cheese to use?

Processed cheeses like Velveeta melt smoothly and create creamy texture.

How do I store leftovers?

Keep in a sealed container in the fridge and reheat gently before serving.

Conclusion

Rotel Sausage Dip is a cheesy, savory, and mildly spicy appetizer that’s quick to prepare and perfect for any occasion. With a slow cooker doing the work, you get a warm, melty dip packed with flavor that’s sure to be a hit at your next party or gathering.

Rotel Sausage Dip: An Incredible Ultimate Recipe

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Rotel Sausage Dip is a cheesy, savory, and mildly spicy party appetizer made with ground beef, savory sausage, Velveeta cheese, and Rotel diced tomatoes with green chiles, cooked hands-off in a slow cooker.

Author: Amy
Prep Time: 20 minutes
Cook Time: undefined
Total Time: 1 hour 20 minutes
Yield: 16 servings (½ cup each)
Category: Appetizer
Method: Slow cooking
Cuisine: American

Ingredients

2 tablespoons olive oil

12 ounces ground beef sirloin

8 ounces savory sausage, finely chopped

2 pounds processed cheese (such as Velveeta), cubed

2 (14-ounce) cans diced tomatoes and green chiles (such as Rotel)

½ teaspoon crushed red pepper

Tortilla scoops, for serving

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add ground beef and savory sausage. Cook, stirring often and breaking up meat, until browned, about 6-7 minutes.
Transfer meat to a paper-towel-lined plate to drain for 5 minutes.
Transfer drained meat to a 6-quart slow cooker.
Stir in cubed Velveeta cheese, diced tomatoes and green chiles, and crushed red pepper.
Cover and cook on HIGH, stirring occasionally, until cheese is melted and sauce is smooth—about 1 hour.
Switch slow cooker to WARM to keep the dip at serving temperature.
Serve warm with tortilla scoops.