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GET IT NOWMy Sausage Rotel Dip Recipe Is Cheesy, Meaty, And Made Clean
I grew up seeing my friend’s dad make Rotel dip with nothing but Velveeta cheese and a can of Rotel, usually microwaved together in a hurry. I wanted a version that had the same creamy, zesty, melty vibes, but more hearty and without the processed cheese. Here’s how I make this Rotel sausage dip recipe differently, and why I love making it this way:
- Real food ingredients – My version but skips the processed Velveeta for real, actual cheese. Not only do I feel better eating it, I think it tastes better, too.
- Bold, cheesy, and meaty – It’s the creamy, zesty taste everyone loves in Rotel dip, but with sausage to make it more satisfying.
- Quick prep, hands-off cooking – With only 4 ingredients and 10 minutes of effort, the Crock Pot takes over to keep it warm, gooey, and ready for dipping all night long.
I’ve served this sausage Rotel dip as a Super Bowl appetizer, at other parties parties, for movie nights, and even brought it to a potluck. It always disappears fast. Make it with me!
Reader Review
“So very yummy! My guests loved it tonight around the bonfire with some peppers and celery to dip, and the hi-carbers used scoops chips. There was NONE left!” –Rhonda
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my Rotel dip recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Italian Sausage – Feel free to swap in plain pork sausage, turkey sausage or ground turkey to lighten it up, chorizo for a punchy flavor, ground beef, or even shredded chicken. I’ve also tossed in leftover taco meat to use it up, and it tasted great!
- Cheddar Cheese – I like to shred my own because it melts creamier, but pre-shredded is fine if you’re short on time. Want to mix things up? Monterey Jack, pepper jack (for a little kick), or a Mexican blend all melt beautifully.
- Cream Cheese – My secret to making the Rotel dip creamy without relying on Velveeta.
- Diced Tomatoes With Green Chiles – A.k.a. Rotel! It comes in mild, medium, or hot, so pick your spice level. Otherwise, I’ve made this with chunky salsa before, which makes it taste a lot like my Crock Pot queso dip.
- Green Onions – Optional, but I add them for fresh, zesty finish.
How To Make Rotel Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brown the sausage. Cook the sausage in a large skillet over medium-high heat, until it’s browned and crumbly. If it gets a little greasy, just drain off the extra.
- Mix everything together. Transfer the sausage to your slow cooker (I have this one), then add the Rotel, cream cheese chunks, and shredded cheese.
- Slow cook the Rotel dip. Set it on High and cook until bubbly and melty. Give it a good stir and sprinkle on those green onions. I love scooping this dip with crunchy celery, mini bell peppers, cucumbers, or even broccoli and cauliflower, but you can certainly opt for tortilla chips like I did in these pictures!
My Tips For Texture
- I like to brown the sausage until it’s a little crisp around the edges. It gives the dip more flavor and tastes less greasy this way. I recommend having the stovetop heat at medium-high or even high to get those crispy bits.
- Break down the sausage into very small pieces. This makes for easier scooping and a better texture than larger chunks in your dip.
- Draining the grease from the sausage is important. Otherwise, I find the sausage Rotel dip turns out too oily.
- If you shred your own cheese, it melts more smoothly. I’ve used pre-shredded in a pinch, but freshly grated is worth the extra minute.
- Feel free to add veggies to balance all that meat and cheese. I just pre-cook them when I do this, otherwise they make the dip watery. Try sauteed onions, mushrooms, bell peppers, or celery. Or you can add some drained black beans or canned corn, which don’t require any cooking!
- I don’t drain the canned tomatoes, but you can if you like. The dip turns out thicker if you drain.
- I usually keep my Rotel dip on the “Warm” setting after it’s cooked. That way, it stays gooey and ready for dipping throughout the whole game or party.
Sausage Rotel Dip (4-Ingredient Recipe)
My sausage Rotel dip recipe is creamy, cheesy, and made in the Crock Pot with real food ingredients. It's the ultimate easy party dip!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large skillet, add sausage and use a wooden spoon or spatula to break up the sausage. Cook on medium heat for about 10 minutes, until browned. Drain the grease from the sausage.
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Transfer the sausage to a Crock Pot. Add the cheddar cheese and diced tomatoes, and stir. Dot the top with chunks of cream cheese.
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Slow cook the sausage Rotel dip on high for 1 1/2 to 2 hours, until melty and bubbly.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the best texture in your sausage Rotel dip.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3–4 days. I don’t recommend freezing this cheese dip, as the cream cheese texture changes when thawing.
- Meal prep: You can brown the sausage a few days in advance, but the dip itself stores quite well too, so feel free to make the whole thing ahead.
- Reheat: You can use the microwave, or pop the Rotel dip in the Crock Pot again on the Warm setting.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Rotel Dip
19 Comments
patricia
0I just had to leave a comment…..this was so good. Made it for our Christmas dinner and it was a big hit. Thank you for the recipe.
Wholesome Yum D
0I’m so glad to hear that, Patricia! It means a lot that you made it for Christmas dinner and I’m thrilled it was a hit. Thank you for taking the time to leave a comment!
Rhonda
0So very yummy! My guests loved it tonight around the bonfire with some peppers and celery to dip, and the hi-carbers used scoops chips. There was NONE left!
Glenda
0One of our favorite game day snacks! Thanks for sharing this delicious recipe!
Swathi
0Looks delicious
Av
0So yummy. Perfect for a weeknight.
Kristyn
0I keep rotel around for this kind of recipe!! It’s super simple & the crock pot does all the work!
Natalie
0Yes, please!! I could sit & it this all day!! It’s the perfect appetizer!!
Alisha
0We love this recipe! I put it on top of homemade zucchini chips and my family eats it with a tortilla. It’s wonderful as a dip or for nacho topper!
John rose
0Did you drain the rotel?
Maya | Wholesome Yum
0Hi John, No, I don’t drain it.
Paula
0This was perfection!! So flavorful and versatile!
Soniya
0Wow! This looks and sounds so delicious! Can’t wait to make it tomorrow!
Angela
0This is a great dip and made so easily in the crockpot. I will definitely be making it again soon!
Jessica Formicola
0I’m always looking for new dips to try, and this one is amazing! I love that it’s made in the crock pot!
Jane
0Love this! So delicous.
Tracy
0Now this is my kind of dip! This is so perfect for any kind of chip or vessel – I might be guilty of eating it with a spoon, too! So yummy!
Pam
0I love how easy this is to make in the slow cooker! Perfect for get togethers!
Scarlet
0I have never had it with Italian sausage before but this rotel dip was so delish. A big hit at our get together. Thanks!