Rotel Dip in the Crock Pot

Crock Pot Rotel Dip uses Velveeta cheese, Rotel tomatoes, cream cheese, and hot breakfast sausage for an irresistible queso appetizer. Perfect for gameday snacking!

Ingredients

• 2 10oz cans 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.
• 1lb 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.
• 8oz cream cheese - I like adding cream cheese to my Rotel dip to give it an extra boost of creaminess. If you don't have it on hand, it's ok to leave it out - your dip just won't be as creamy and smooth.
• 16oz 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).

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 - 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, or jalapeño peppers.
• Adding beans would be great too - again, that would give it more of a Chili's skillet queso flavor. Just drain and wash 1 can of any beans (pinto or chili beans preferably) before adding them to the recipe.
• 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.

How to Make Rotel Dip in the Crock Pot

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.

The Crock Pot Method 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?!).

1. In a large skillet over medium-high heat, cook the 16oz of sausage, breaking it apart as it browns. Continue cooking until the sausage is fully cooked and crumbled. Carefully drain off any excess grease.
2. Transfer the cooked sausage to the Crock Pot. Add 2 cans of Rotel tomatoes (do not drain), 8oz cream cheese, and 1lb Velveeta, each cut into cubes for easier melting.
3. Set the slow cooker to low heat. Cover and cook for 6 to 8 hours, stirring occasionally to help the cheeses melt evenly and fully combine with the sausage and tomatoes. Once the mixture is smooth and creamy, it's ready to serve.

Instant Pot Instructions

This is actually 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.

1. Set the Instant Pot to sauté mode. Once heated, add 16oz of sausage and cook, breaking it apart with a spoon, until fully browned and crumbled. Carefully drain off any excess grease.
2. Next, pour 2 cans of Rotel (do not drain) directly into the Instant Pot with the cooked sausage. Secure the lid, ensure the valve is set to sealing, and select the manual pressure cook setting. Cook for 4 minutes.
3. When the cooking time is complete, carefully perform a quick release to release the pressure. Remove the lid and give the mixture a good stir. Switch the Instant Pot to the slow cook function on low heat.
4. Add 8oz cream cheese and 1lb Velveeta, both cut into 1-inch cubes, to the pot. Stir occasionally until all the cheese has fully melted and blended into the sausage and Rotel mixture, creating a smooth, creamy dip.

Microwave Instructions

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.

1. In a large skillet over medium-high heat, cook 16oz of pork sausage, breaking it up with a spoon as it browns. Continue cooking until fully browned and crumbled. Drain off any excess grease.
2. While the sausage is cooking, cut both 1lb of Velveeta and 8oz of cream cheese into 1-inch cubes. Place the cubed cheeses and undrained 20oz of Rotel tomatoes into a large microwave-safe dish, such as a Pyrex or Corningware bowl.
3. Once the sausage is cooked and drained, add it to the dish with the cheeses and Rotel. Microwave the mixture for 2 ½ minutes, then remove and stir well. Continue microwaving in 1 to 2 minute intervals, stirring between each round, until the cheese is fully melted and the dip is smooth and creamy.

Step-by-Step Recipe 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

Helpful 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.
• Store leftovers in an airtight container in the fridge for 3-4 days; reheat in the microwave in 30-second intervals, stirring between each, until warm and melted.
• You can freeze this dip for up to 6 months; thaw overnight in the fridge before serving.

Did you make this recipe? Tag me 📸 on social media (@lambertslately) with your results! You can also leave a rating ⭐️ or comment below.

Rotel Dip in the Crock Pot

By: Leslie Lambert

Crock Pot Rotel Dip uses Velveeta cheese, Rotel tomatoes, cream cheese, and hot breakfast sausage for an irresistible queso appetizer. Perfect for gameday snacking!

4.91 from 55 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 340 kcal

Ingredients

  

1x2x3x

• ▢ 16 oz hot pork breakfast sausage
• ▢ 20 oz Rotel tomatoes (not drained)
• ▢ 8 oz cream cheese
• ▢ 16 oz Velveeta (easy melt) cheese

Instructions

 

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.

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.

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; the liquid adds spice and helps with consistency.
• Use a Crock Pot on warm to keep dip hot for parties.
• Cut cream cheese and Velveeta into 1-inch cubes for faster melting.
• Store leftovers in the fridge 3-4 days; reheat in 30-second microwave intervals.
• Freeze for up to 6 months; thaw overnight in the fridge.
• Optional Additions & Substitutions:
  • Swap sausage for ground beef, turkey, chicken, pulled pork, or leave meat out entirely.
  • Use regular sausage if you prefer less spice.
  • Add veggies like corn, bell peppers, onions, or jalapeños.
  • Add drained beans (pinto or chili beans) for a skillet queso twist.
  • Use low-fat Velveeta and cream cheese to reduce fat with little flavor change.

Nutrition Facts

Calories: 340kcalCarbohydrates: 12gProtein: 25gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 68mgSodium: 1466mgPotassium: 548mgFiber: 1gSugar: 8gVitamin A: 697IUVitamin C: 7mgCalcium: 452mgIron: 1mg

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