Creamy cheesy Rotel Dip only needs 3 ingredients and comes together in 20 minutes. It’s the best last-minute appetizer recipe to have on hand!
We love Rotel Dip around here. It is one of those go-to dip recipes like buffalo chicken dip that we make more times than not. It’s easier to make this simple cheesy appetizer than it is to pick up catering! It is quick to make and even easier to clean up with just one cast-iron skillet needed.
Everyone’s Favorite Dip
You need to add this Rotel Sausage Dip to your next game day party menu. Kids love it because it isn’t too spicy depending on what meat you choose to use. It’s super cheesy and creamy and just generally a quick and easy recipe that everyone will love!
There are so many different ways you can make this Rotel Cheese Dip it isn’t even funny. Everyone has their little secret on how they make theirs, and I’m going to share with you how we make ours!
Bites to Serve with Rotel Dip
- Chicken Bacon Ranch Pinwheels – All our friends love pinwheels and so do I! They’re an easy party bite I can prep head of time and slice when we’re ready to serve ’em up.
- Ham and Cheese Sliders – I swear these sliders make an appearance at our house almost every weekend. We love them for football parties, and our kids like to take the loeftovers to school for lunch too!
Ingredients for Rotel Cheese Dip
SAUSAGE: You can use either mild or spicy pork sausage. We switch it up based on what we have on hand! You can also make this Rotel dip with ground beef or even bacon!
ROTEL: These Tex-Mex diced tomatoes and green chiles are just the best! I use the liquid for a little extra flavor in my dip, too. Use original, mild, hot — your call!
CHEESE: For an ultra-creamy dip I use Velveeta for this cheese dip.
GARNISH: I like to garnish the top of our Velveeta Rotel dip with green onions and tomato for a little freshness and color.
How to Make Rotel Dip
STEP ONE: Cook the sausage in a large skillet over medium-high heat until browned and cooked through. Be sure to break up the sausage as it cooks. Then drain off any excess grease once it’s done cooking.
STEP TWO: Add the Rotel tomatoes and diced chiles with all the juices from the can to the skillet and mix it up. Then add the Velveeta cheese chunks and stir until it’s all melted and combined.
STEP THREE: Sprinkle some sliced green onions and diced tomatoes on top for garnish, or serve it up as is!
Tips for Success
- We like to serve this Rotel dip recipe with tortilla chips, toasted bread slices, pretzels, vegetables, and just eaten with a spoon.
- If you like your dip spicy, you can buy hot breakfast sausge and/or grab a can of hot rotel tomatoes.
- You can make this dip extra cheesy by sprinkling shredded cheddar cheese over the top and then broiling for a couple of milunte until it’s melted a bubbling. Just be sure to put the dip into an oven-safe skillet or a baking dish first.
What is Rotel Dip?
There’s a ton of Rotel dip ingredient options. Ultimately, anything labeled Rotel Dip is usually a warm dip made with Velveeta cheese and canned Rotel diced tomatoes and green chiles.
I like to add a little more to my dip with a little sausage and cheddar cheese, but I’ve also seen recipes that use cream cheese, sour cream, ground beef, and an array of cheeses. The sky’s the limit when it comes to Rotel cheese dip.
How Long Does Velveeta and Rotel Dip Last?
This is a great appetizer to snack on all week. It’s just so addicting, and we love to eat this over potatoes as it makes a delicious topping.
Leftovers can last up to a week in an airtight container in the fridge! Simply reheat as much as you plan to eat on the stovetop or in quick spurts in the microwave, stirring every few seconds.
You can even freeze Rotel dip for up to 3 months! I like to freeze individual portions so it’s easy to just thaw, reheat, and eat.
More Yummy Tex-Mex Appetizer Recipes
- Chicken Enchilada Sliders
- Spicy Chicken Tortilla Roll Ups
- Pineapple Mango Salsa
- Salsa Verde Honey Lime Chicken Taco Cups
- Mexican Chicken Empanadas
*This post originally posted on 06/06/2019.
- 1 pound pork breakfast sausage
- 10.5 ounces Rotel tomatoes not drained (1 can)
- 1 pound Velveeta cheese cut into small cubes
- Green onions sliced
- Tomatoes diced
- 1 cup cheddar cheese optional (see note)
- Place a large skillet over medium-high heat. Cook the sausage until no longer pink, about 8 minutes. Drain any excess grease.
- Stir in the Rotel tomatoes. Add the Velveeta and stir until creamy and melted.
- Top with sliced green onions and diced tomatoes for garnish. Serve warm with tortilla chips for dipping.
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