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Rotel and Sausage Dip, the perfect spicy, cheesy dip served with Scoops. Always a tailgate favorite.
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ROTEL AND SAUSAGE DIP

A classic dip with cooked sausage, melted Velveeta Cheese and Rotel. A must have dip that is on party tables and tailgates everyplace.
Course Appetizers
Cuisine American
Keyword Rotel Dip, Rotel and Sausage Dip
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 200kcal
Author pamelashank2015

Ingredients

  • 1 pound ground sausage, regular or hot
  • No Stick Cooking Spray
  • 32ounce box Velveeta Cheese
  • 2 cans (10 oz each) Rotel Original Diced Tomatoes and Green Chiles
  • 1 large bag Scoops

Instructions

  • CROCKPOT METHOD
  • Crumble and brown the sausage in a 10-inch skillet or medium size saucepan. Drain the grease. Spray the inside of a 6-quart crockpot with no stick cooking spray. Place the sausage into the crockpot.
  • Cut the Velveeta cheese into 1–2-inch size chunks. Place this into the crockpot with the sausage.
  • Pour the 2 cans of Rotel into the crockpot. DO NOT DRAIN. Stir to combine the ingredients. They will combine completely when melted.
  • Place lid on crockpot and cook on high for about 2 hours, or until cheese is melted and hot. Stir frequently. May also cook on low if you will not be serving it within 2 hours.
  • Serve with Scoops (or Tostitos) for dipping. Set the crockpot on warm and stir it occasionally to prevent sticking.
  • STOVETOP METHOD
  • Crumble and brown the sausage in a large saucepan. Remove the sausage to a paper towel lined plate to drain the grease. Wipe out the pan and spray it with no stick cooking spray. Place cooked sausage into the pan.
  • Cut the Velveeta into 1-2-inch cubes and add to the sausage.
  • Pour the 2 cans of Rotel into the pan with the other ingredients.
  • Place pan over a medium-low heat and stir the ingredients frequently until the cheese is melted and hot.
  • Pour into a serving dish or crockpot set on warm. Serve with Scoops or Tostitos.

Notes

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NOTES:
If preferred, you may use ground beef instead of the sausage. This dip can also be made with just the Velveeta and Rotel for more of a cheesy queso.
Scoops seem to work the best for dipping because of the shape and how sturdy they are. 
When you are ready to serve this dip, it must be kept warm, or it will become too thick as it cools to dip. 
I always make sure to spray my crockpot when making this.