Rotel Sausage Dip (Only 4 Ingredients!)
Rotel Sausage Dip uses Velveeta cheese, Rotel tomatoes, cream cheese, and hot breakfast sausage for an irresistible queso appetizer. Make in the Instant Pot, Crock Pot, or microwave!
Here you have it: my absolute, end-all-be-all, favorite recipe on the planet.
I've had gourmet food all over the world. I've had some of the finest delicacies on Earth. But, if I had to choose my last meal right now, it would be Rotel Sausage Dip - that's the honest truth. I could probably take out one of these whole recipes in just a few days. Give me a bag of tortilla chips and a big bowl of Rotel Sausage Dip, and I'm set!
Why You'll Love This Rotel Sausage Dip Recipe
- Ready in under 30 minutes, no matter the preparation method
- Only 4 ingredients
- No matter what appliances you have, you can make this quickly and easily. I've got instructions for Instant Pot, Crock Pot, and even microwave preparation.
- Spicy, creamy, delicious dip that's perfect with tortilla chips
- Easy to change the recipe and make it your own!
Ingredients
(See recipe card at the bottom of this post for full ingredient measurements.)
There are just 4 simple ingredients in Rotel Sausage Dip...
- Rotel tomatoes and green chiles - the star of the show! The tomatoes give it a richness and the green chiles have a great little kick of heat.
- Velveeta cheese - I know some of you might not be fans of processed cheese - but it's necessary. This will give the dip a nice, smooth texture. Store brand easy melt cheese also works perfectly.
- Cream cheese - I like adding cream cheese to my Rotel dip to give it an extra boost of creaminess.
- Hot breakfast sausage - I know using a breakfast sausage in a dip sounds a little strange, but the flavor is great. I use either Tennessee Pride or Jimmy Dean hot breakfast sausage (the flavor won't be very different with either of those).
Ingredient Substitutions & Additions
- Not a big sausage fan? No problem. You can use ground beef, ground turkey, rotisserie chicken, or even pulled pork as your protein in this Rotel dip - any combination is delicious! I've also made it without meat before. It's still amazing, but something about that hot sausage really sets off the flavor.
- If you're not a huge spice fan, you can always use regular sausage instead of the hot breakfast sausage.
- Veggie additions - the possibilities are endless! I would definitely keep the Rotel tomatoes; it's a staple of this recipe. But, you could always add veggies like corn, bell peppers, onions, jalapeño peppers, or even something a little more unconventional like spinach.
- Adding beans would be great too - again, that would give it more of a Chili's skillet queso flavor. Just drain and wash any beans (pinto or chili beans preferably) before adding them to the recipe.
- The melty cheese is pretty much a requirement to make these kinds of cheese dips as creamy as it's supposed to be. You could use only one of the cream cheese or Velveeta cheeses (leaving the other out), but I wouldn't sub those for something like cheddar cheese. However, adding the finished rotel dip recipe to a baking dish, topping with cheddar cheese, and baking it for a few minutes would give it a little bit of a crunchy, smokey top that would be yummy!
- If you're looking to cut the fat, low-fat versions of both the Velveeta and the cream cheese can be used with minimal flavor difference.
Love a gameday dip? Add my Easy Buffalo Chicken Dip or Crack Corn Dip with Cream Cheese to your next tailgating spread!
How to Make Rotel Dip
There are three ways to make Rotel dip...I've done all three in the past with great results. It really just depends on the equipment you have and the amount of time you're willing to wait for your dip.
Instant Pot Method
This is my preferred method. Cooking in the Instant Pot means fewer dishes to clean later...everything's done in one dish! It's also much faster than the other methods.
Step 1: Set the Instant Pot to saute mode. Once warm, add sausage. Cook until crumbled and brown; drain excess grease.
Step 2: Add both cans of Rotel (without draining) to Instant Pot. Lock on the lid and set your Instant Pot to manual pressure cooker mode for 4 minutes.
Step 3: Once the cook cycle is over and pressure is released, remove the lid and stir well. Turn on the slow cooker (low) function and add cream cheese and Velveeta, cut into 1" chunks.
Step 4: Stir until cheese is melted and mixed into the sausage and Rotel mixture.
Crock Pot Method
This one takes the longest but is the easiest to prep. And, arguably, the flavor is the best (what dish isn't great after simmering for 6 hours?!).
Step 1: In a large skillet over medium-high heat on the stovetop, brown the pork sausage. Drain excess grease.
Step 2: Add the sausage, Rotel tomatoes (not drained), cream cheese, and easy-melt cheese (Velveeta) to the Crock Pot. Set the slow cooker to low and cook for 6-8 hours, stirring occasionally.
Microwave Method
This method is super easy and is perfect if you don't have an Instant Pot or Crock Pot. This is the method I used before I had an Instant Pot.
Step 1: In a large skillet over medium-high heat on the stovetop, brown the pork sausage. Drain excess grease.
Step 2: While the sausage is browning, cut Velveeta and cream cheese into 1" chunks. Add cheeses and Rotel (not drained) to a large microwave-safe dish (like Pyrex or Corningware).
Once the breakfast sausage is browned and drained of excess grease, add to the dish with cheese and Rotel.
Step 3: Microwave for 2.5 minutes and stir. Repeat the cycle of microwaving for an additional 1-2 minutes, stirring in between, until the dip is melted and creamy.
How-To Video
What to Serve with Rotel Sausage Dip
You name it, you can dip it! Here are a few of my favorite suggestions:
- Tortilla chips
- Pretzels or pretzel chips
- Veggies (celery, carrots, pepper strips)
- French fries (this dip is SO good over French fries)
- Toast points
- Fritos corn chips
- Pita chips
- Fried shrimp
- Chicken fingers
Leftover Storage & Reheating
It's rare that the leftovers make it home when taken to a friend's house. Everybody loves it! But, if by some luck you do have leftovers, they can be stored in an airtight container in the fridge for 3-4 days after prepping. Trust me though, it won't be in the refrigerator for that long. 🙂
When you're ready to reheat the dip, place it in a microwave-safe container and microwave for 30-second increments, stirring in between, until melted and warm.
Can I freeze Rotel dip?
Absolutely! Rotel sausage dip freezes beautifully. Just store in a freezer bag for up to 6 months in the freezer. Once you're ready to enjoy, thaw overnight in the refrigerator.
More Tips & Tricks
- Don't drain the Rotel cans! The liquid in the tomatoes gives the dip a great spice and thins it out to the perfect consistency.
- If you're taking this to a party, make it in a Crock Pot. You can set the slow cooker on warm to keep your dip perfectly heated.
- Cut the cream cheese and Velveeta into 1" chunks before adding them to your serving container. This will help it melt quicker and more evenly.
- Want a little bit of color and flavor? Add cilantro, diced red onion, or diced green onions to the top of your dip before serving.
Rotel Cheese Dip FAQs
Get ready for the most addictive, delicious game-day appetizer you'll ever meet. I'm telling you, this Rotel Sausage Dip is the king of all of those cream cheese dip recipes out there.
Did you make this recipe? Tag me 📸 on social media (@lambertslately) with your results! You can also leave a rating ⭐️ or comment below.
Rotel Sausage Dip in the Instant Pot
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Equipment
- Crock Pot
Ingredients
- 16 oz hot pork breakfast sausage
- 20 oz Rotel tomatoes (not drained)
- 8 oz cream cheese
- 16 oz Velveeta (easy melt) cheese
Instructions
Instant Pot Method
- Set the Instant Pot to saute mode. Once warm, add sausage. Cook until crumbled and brown; drain excess grease.
- Add both cans of Rotel (without draining) to Instant Pot. Lock on the lid and set your Instant Pot to manual pressure cooker mode for 4 minutes.
- Once the cook cycle is over and pressure is released, remove the lid and stir well. Turn on the slow cooker (low) function.
- Add cream cheese and Velveeta, cut into 1" chunks. Stir until cheese is melted and mixed into the sausage and Rotel mixture.
Crock Pot Method
- In a large skillet over medium-high heat on the stovetop, brown the pork sausage. Drain excess grease.
- Add the sausage, Rotel tomatoes (not drained), cream cheese, and easy-melt cheese (Velveeta) to the Crock Pot. Set the slow cooker to low and cook for 6-8 hours, stirring occasionally.
Microwave Method
- In a large skillet over medium-high heat on the stovetop, brown the pork sausage. Drain excess grease.
- While the sausage is browning, cut Velveeta and cream cheese into 1" chunks. Add cheeses and Rotel (not drained) to a large microwave-safe dish (like Pyrex or Corningware).
- Once the breakfast sausage is browned and drained of excess grease, add to the dish with cheese and Rotel.
- Microwave for 2.5 minutes and stir. Repeat the cycle of microwaving for an additional 1-2 minutes, stirring in between, until the dip is melted and creamy.
Notes
-
- Don't drain the Rotel cans! The liquid in the tomatoes gives the dip a great spice and thins it out to the perfect consistency.
- If you're taking this to a party, make it in a Crock Pot. You can set the slow cooker on warm to keep your dip perfectly heated.
- Cut the cream cheese and Velveeta into 1" chunks before adding them to your serving container. This will help it melt quicker and more evenly.
- Rotel sausage dip freezes beautifully. Just store in a freezer bag for up to 6 months in the freezer. Once you're ready to enjoy, thaw overnight in the refrigerator.
- If you have leftovers, they can be stored in an airtight container in the fridge for 3-4 days after prepping. When you're ready to reheat the dip, place it in a microwave-safe container and microwave for 30-second increments, stirring in between, until melted and warm.
- Want a little bit of color and flavor? Add cilantro, diced red onion, or diced green onions to the top of your dip before serving.
What is the shelf life for this dip?
Since it has sausage, I'd say no more than 3-4 days in the fridge.