Rotel Sausage Dip

Three ingredients. Ten minutes. One skillet. That’s all it takes to whip up this creamy, cheesy Rotel sausage dip. I make it with Jimmy Dean hot sausage (because flavor matters), but you can swap in mild if you’re feeling polite. Perfect for game day, parties, or when dinner just needs to be chips and dip.

Course Appetizer

Cuisine American - Southern

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 372kcal

Author Marye Audet-White

Equipment

Ingredients

16 ounces hot pork sausage I use Jimmy Dean
10 ounces Ro*Tel
16 ounces cream cheese

Instructions

Stovetop method

Cook sausage until done and no longer pink in a large skillet.
Drain off the grease.
Cut the cream cheese into cubes.
Add Rotel and cream cheese to skillet.
Stir until cream cheese melts and ingredients are blended.
Serve warm.

Crockpot sausage dip

Cook sausage until done and no longer pink in a large skillet.
Drain and add the sausage to a slow cooker.
Add remaining ingredients and cover.
Cook on low 2 to 4 hours, stir to blend.
Keep warm.

Notes

Storage:

In the unlikely event that there are leftovers store the finished dip in an airtight container in the refrigerator for up to three days or freeze for up to 3 months.

Tips:

Try to cut the cream cheese into small cubes so that it melts evenly.
For the creamiest dip, use full fat cheese.

Nutrition