Rotel Dip
This easy Rotel Dip is loaded with creamy Velveeta, cream cheese, spicy sausage, and tomatoes with green chiles for the ultimate cheesy party dip. Baked until hot, smooth, and perfectly melty, it's an easy game day appetizer that's made for scooping up with tortilla chips.
Servings: 12
Ingredients
ROTEL DIP
- 32 oz Velveeta cheese cubed
- 8 oz cream cheese cubed
- 1 lb hot breakfast sausage
- 2 10 oz cans Rotel diced tomatoes and green chiles, undrained
- 1/4 cup beer or milk
FOR SERVING
- Fresh cilantro chopped, optional
- Tortilla chips
Instructions
- Preheat your oven or smoker to 350°F. Add the hot sausage to a skillet over medium-high heat and cook for 6–8 minutes, breaking it apart as it cooks, until browned and completely cooked through. Drain any excess grease.
- Add the cubed Velveeta, cream cheese, cooked sausage, undrained Rotel, and beer or milk to a large cast iron skillet or baking dish. Spread everything out evenly so the cheese melts consistently as it cooks.
- Place the dip uncovered in the oven or smoker at 350°F and cook for 30–45 minutes. Stir every 10–15 minutes as the cheese melts to combine all of the ingredients and prevent the cheese around the edges from overcooking.
- Continue cooking until the Velveeta and cream cheese are completely melted and the dip is hot, smooth, and creamy. If the dip is thicker than you prefer, stir in an additional splash of beer or milk until it reaches your desired consistency.
- Remove the Rotel Dip from the heat and give everything one final stir. Garnish with chopped fresh cilantro if desired and let the dip cool for a few minutes before serving.
- Serve warm with plenty of tortilla chips for dipping. Keep the dip warm for parties or game day so the cheese stays creamy and easy to scoop.