Made with just three simple ingredients, this classic Rotel Dip with Velveeta and sausage is the appetizer of your dreams! It comes together in minutes and delivers the creamiest, cheesiest, meatiest queso dip ever, flavored with tasty tomatoes.
The Easiest Party Dip Ever
Possibly my favorite type of appetizer to make is a good, cheesy dip. Don’t get me wrong – charcuterie is lovely, wings are awesome, and who wouldn’t want a jalapeno popper? But a big dish of hot, cheesy dip is such a crowd-pleaser and so easy to serve, even to kids. Plus, dip is often easier to make than dishes like jalapeno poppers or a charcuterie board, and takes very little time. And I’m always a fan of anything that’s super cheesy.
This old-school Rotel dip might just be the easiest one of all! With only three ingredients, it comes together in just minutes, and delivers a flavor explosion: meltingly luscious cheese, hearty sausage crumbles, and tangy, salsa-like tomatoes. Everyone raves over it, every time!
What You’ll Need
So what are the three magical ingredients for this addictive dip? Just simple items that you can pick up at any grocery store (and may already have on hand!). They are:
- Sausage: To make one batch of dip, you’ll need a pound of your favorite breakfast sausage. In my experience, breakfast sausage is usually pork, but this can also be made with beef, chicken, or turkey sausage.
- Velveeta: Cut up a big block of Velveeta into small (1-inch or so) cubes.
- Rotel Tomatoes: Rotel diced tomatoes with green chilies are a classic! They have so much flavor, and a lightly spicy taste. Pour in the whole can, undrained.
How to Make Rotel Dip with Velveeta and Sausage
Rotel dip is often made on the stovetop, but you can also make it in your slow cooker, oven, or even in the microwave! This is how you do it:
- Stovetop: First, brown the sausage thoroughly in a large skillet, breaking it into crumbles small enough to eat on a chip. Drain the sausage, and then stir in the cubed Velveeta and the tomatoes. Stir everything together over low heat until the cheese is fully melted and the dip is bubbly.
- Slow Cooker: Brown the sausage in a skillet first, and then drain. Combine the browned sausage, cheese, and tomatoes in your slow cooker, and heat on LOW for 30 minutes or so. This option is nice for keeping the dip warm while serving.
- Oven: Preheat the oven to 400°F. Crumble the raw sausage into a baking dish, and bake in the preheated oven for 30 minutes, stirring occasionally, until brown and fully cooked. Drain any grease, and then add the cheese and tomatoes. Turn the heat to 375°F and bake for 15 minutes, until the cheese has melted, stirring once or twice.
- Microwave: Break the raw sausage into small chunks, and place in a microwave-safe dish. Microwave for 30 second increments, stirring each time, until the sausage is fully cooked and steaming hot. Drain off any grease, and then add the cheese and tomatoes. Heat until melted and combined (about 3-5 minutes), stirring half way through.
Easy Tips and Variations
Making this recipe couldn’t be simpler, and as with many other simple recipes, you can change this one up in a lot of different ways! This list will help you do just that! From swapping out the sausage to making it super-creamy, there’s something here for almost every taste.
- Beef, Turkey, or Chicken: Feel free to substitute your favorite sausage or ground meat here! You can easily use ground turkey, ground beef, ground chicken, little cubes of Andouille sausage or Italian sausage – it’s up to you! I recommend seasoning plain ground meat with some salt and pepper.
- Add Veggies: Finely diced, sauteed veggies are right at home in this recipe. Try bell peppers, onions, mushrooms, broccoli, or whatever you like!
- Make It Creamy: Stirring in 8 ounces of cream cheese is a great way to take down the heat, and make this dip seriously creamy.
- Make It Spicy: Ro-tel tomatoes have a kick already, but if you love the heat, try their “hot” version! It’s super spicy!
- Change Up the Tomatoes: Another option would be to leave out the Ro-tel tomatoes, and add your favorite tomato or tomatillo salsa instead.
Yummy Serving Ideas
So what should you serve with this ultra-cheesy, lightly spicy dip? Just about anything! Here are some of my favorite “dippers” to go with it:
- Tortilla chips (especially the ones shaped like a scoop)
- Pita chips
- Bagel chips
- Strips of raw bell pepper
- Raw celery sticks
- Raw broccoli florets
- Toasted baguette slices
Storing and Reheating
- Store your leftover Rotel dip in an airtight container in the refrigerator. It will keep for three or four days.
- You can reheat this dip in the microwave or in the oven. Make sure to heat it until it’s hot all the way through.
Can I Freeze This?
While some recipes say you can freeze Velveeta dip, I would not recommend it. Velveeta does not freeze well, and if you thaw the dip out, it is likely to split and become grainy!Print
A three-ingredient queso-style dip made with creamy Velveeta cheese, savory sausage crumbles, and spicy Rotel tomatoes.
- 1 lb breakfast pork sausage, cooked and drained
- 16 oz Velveeta, cut into cubes
- 10 oz can Rotel diced tomatoes and green chilies, undrained
Combine everything in a skillet and heat until the cheese is melted and everything is combined. (Alternatively, you could combine everything in a microwave safe bowl and heat until melted and combined (about 3-5 minutes), stirring half way through.)
Keywords: easy appetizers, velveeta cheese dip, hot dip recipes