Guys can’t stay away from this spicy hot Velveeta cheese dip made with sharp cheese and hot breakfast sausage for extra kick.
Teens (especially boys) love this dip.
This is my version of velveeta cheese 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!
Velveeta Cheese Dip Made with Sausage
Velveeta cheese dip goes next level when you add finely cooked hot breakfast sausage to the mix. It tastes so rich, spicy, and savory. When teens come over, I sometimes serve this (especially when boys are in the mix). There is rarely any left over. There are a few tips to making this the best sausage cheese dip ever.
Four Ingredients Make This Dip Super Easy
In the photo below, you’ll see that this dip is made up of only 4 ingredients. Since I almost always make a double recipe, you’ll see more than 4 items in the photo (although still only 4 actual ingredients). Did this make sense LOL?
Use Velveeta “Sharp” Cheese
Did you know that you can buy a sharp version of Velveeta? Although we are not talking fancy cheese at all, even the simple Velveeta can be “kicked up a notch” in sharpness.
Why add a can of cheddar cheese soup?
Although this is optional, I always add it. The smooth cheddar cheese soup makes the dip a bit more creamy and smooth. Make sure to get cheddar cheese (not nacho cheese) Campbell’s soup.
How to change up this recipe
- Use less sausage if you want a more “cheesy” version
- Use regular Velveeta and Rotel for a milder version
- Use regular breakfast sausage (not hot) for a milder version.
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’ve used this casserole crock pot for years and love serving dip in it. It’s low sides make dipping easy.
Watch the short video below for more tips on making this cheese dip.
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!!!
- 1 (32-oz) block Velveeta sharp cheese
- 2 lb. hot breakfast sausage (I use Jimmy Dean's)
- 2 cans Rotel (I use one hot~one original) undrained
- 1 can cheddar cheese soup
- In skillet over medium heat, begin cooking sausage.
- Stir sausage often, breaking up into small pieces so there are no large chunks.
- Cook until sausage begins to brown and some of the pieces get slightly crisp.
- While cooking sausage, melt Velveeta in microwave (or cut into small pieces and melt in skillet with sausage after it completely browns.
- Stir Velveeta into browned sauasage until it melts; add cheddar cheese soup. Keep on low heat stirring until cheeses are melted and smooth.
- Add both cans Rotel (undrained) to cheese; stir until smooth.
- Stir until well combined.
- Place cheese dip into slow cooker and keep on low or warm.
- Serve with tortilla chips or spoon over baked potato.
Amount Per Serving Calories 232Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 59mgSodium 654mgCarbohydrates 3gFiber 0gSugar 1gProtein 13g