Rotel Sausage Dip

This creamy cheesy Rotel Sausage Dip has become my go to dish for casual get togethers potlucks and game day gatherings. It is warm comforting and never fails to disappear fast from the table.

I first whipped this up for a church picnic and now it is requested every single time we host. It has earned a permanent spot in our family’s appetizer rotation.

Ingredients

• Olive oil: adds a silky base to help brown the meats and keep everything flavorful
• Ground beef sirloin: lean and rich perfect for soaking up spice and cheese
• Dry cured Spanish chorizo: brings a smoky spiced kick that complements the cheese
• Processed cheese like Velveeta: ensures a smooth velvety melt without clumps
• Diced tomatoes and green chiles such as Rotel: provide tangy brightness and gentle heat
• Crushed red pepper: enhances the warmth and layers the flavor
• Tortilla scoops: sturdy and ideal for holding thick dip without breaking

Step-by-Step Instructions

Cook the Meat:

Warm olive oil in a large skillet over medium high heat Add ground beef and chopped chorizo Stir frequently as the meats brown and crumble This step should take about seven minutes and ensures deep savory flavor

Drain the Fat:

Using a slotted spoon transfer the cooked meat mixture to a plate lined with paper towels Let it sit for five minutes to remove excess grease which helps the dip stay smooth and not oily

Add Everything to the Slow Cooker:

Move the drained meat into a six quart slow cooker Add cubed cheese canned diced tomatoes with green chiles and the crushed red pepper Stir gently to combine all ingredients evenly

Melt It Down:

Cover the slow cooker and cook on high for one hour Stir occasionally to keep the cheese from sticking and to help everything meld into a smooth creamy consistency

Keep Warm and Serve:

Once fully melted turn the slow cooker to warm Stir often while serving to prevent a skin from forming Serve with tortilla scoops for the ultimate dipping experience

Bookmark

The chorizo is my personal favorite part It adds so much smoky complexity and was actually a last minute addition the first time I made this My kids now beg for the spicy version over plain beef every time

Storage Tips

Keep leftover dip in an airtight container in the refrigerator for up to four days To reheat warm in a saucepan over low heat or return to the slow cooker on warm Stir frequently until smooth

Ingredient Substitutions

If you cannot find Spanish chorizo try using a smoked sausage or even spicy Italian sausage Velveeta is ideal for texture but any processed melting cheese will work in a pinch

Serving Suggestions

Pair with scoop style tortilla chips for best dipping Spoon over baked potatoes or nachos for a full meal Serve in a bread bowl for a fun presentation at parties

Bookmark

Cultural Historical Context

Rotel dip variations have been a staple across the South for decades This version adds meat for heartiness and came from the tailgate culture of Southern football Saturdays It is modern comfort food with roots in casual American entertaining

Frequently Asked Questions About Recipes

→ Can I make Rotel Sausage Dip ahead of time?

Yes, you can make it ahead and reheat gently in the slow cooker or on the stovetop before serving.

→ What’s the best cheese to use?

Processed cheese like Velveeta melts smoothly and gives the dip its signature creamy texture.

→ Is there a substitute for chorizo?

You can use spicy Italian sausage or omit for a milder version, though flavor will change slightly.

→ How should I serve this dip?

Serve warm with scoop-shaped tortilla chips for easy dipping and optimal crunch.

→ Can leftovers be refrigerated?

Yes, store in an airtight container in the fridge for up to three days. Reheat before serving.