This sausage cheese dip is SO much better than traditional Rotel dip that folks will literally scrape the bowl!
Cheese dip made with Velveeta and Rotel has been around forEVER and makes an appearance at many a party. Personally, I am not a fan of the traditional version, but this spicy, savory meaty version is one of my favorites.
I make this dip with sharp Velveeta, hot breakfast sausage, and hot Rotel tomatoes. The end result is a savory, spicy, anything-but-boring cheese dip. I sent it to a girls’ sleepover recently and got this late night text from my daughter: Your cheese dip was a HIT; every bit of it was scraped up! Seriously, everyone loves this!
A note on serving size: This recipe uses the 2 pound block of Velveeta and 1 pound of breakfast sausage. If serving this at a large party, I would double this, as this dip goes quickly. Any leftovers keep well for a day or two in the fridge. Simply reheat before serving.
Melting the cheese: You can melt the Velveeta in the same skillet used to brown the sausage, or you can microwave the cheese while the sausage cooks. To keep the dip hot during a party, use a slow cooker. I am obsessed with my new casserole crock pot and have used it almost every day since buying it. The shape is SO much more efficient for cooking and keeping foods warm.
If you try this, I’d love to hear your thoughts. Do you think it is better than the original version? Leave comments so that we can all chat:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!