Slow Cooker Sausage Rotel Dip

Delicious and easy, this Cheesy Sausage Rotel Dip recipe is always a party favorite. Only 3 ingredients and a few hours to make!

I am a big fan of party snacks, especially cheesy ones. My go to is usually some type of cracker or flatbread paired with cheese and red sauce.

This year I wanted to try out something new that everyone would love. I decided to make Rotel Dip which I was told is a tried and true favorite. Turns out they were right. Everyone loved it! The best part about it? I used some pre cooked sausage which helped me cut down on the prep time.

Serve it up at as an appetizer at a pot luck, game day or any type of gathering and you’ll be the talk of the party!

Variations & Tips for Rotel Dip

• Make it spicy by adding Chorizo in place of sausage and Jalapenos to the mix.
• Can swap out sausage for ground beef but be sure to drain the excess grease.
• Add your favorite spices and seasonings for more flavor.
• Make it creamy by adding a block of cream cheese in place of Velveeta cheese.
• Do not drain the Rotel tomatoes! You want to keep the juice in there to thin out the dip a little bit.
• Don’t have Rotel on hand? Use a can of diced tomatoes and a small can of chiles instead.
• Too thick? Try adding a few splashes of milk to help thin it out.

Time Saving Tips

• Cook the sausage the night before. Allow to cool and store in an airtight container in the fridge to use the next day.
• If you don’t have much time to wait for it to cook in a slow cooker, use a skillet instead.
• Make the dip the night before! Just allow to cool, store in an airtight container in the fridge and heat on the stove top the next day.

Ingredients for Sausage Rotel Dip

1 lb sausage roll, cooked
16 ounces Velveeta cheese, cut into cubes
1 (10 ounce) can Rotel tomatoes, DO NOT Drain!!

How to Make Sausage Rotel Dip

In a large skillet, brown sausage over medium heat until fully cooked through. Drain grease.

Cut block of Velveeta cheese into one inch cubes.

Add the browned sausage, Velveeta cubes and Rotel tomatoes (juice and all) into the slow cooker.

Cook on low for about 2-3 hours or until cheese is fully melted stirring occasionally.

Serve with tortilla chips or crackers.

Storing & Reheating

• To Store: Store any remaining leftovers in an airtight container in the fridge for up to 3 days.
• To Reheat: Heat in microwave or on stove top to desired temperature.

More Delicious Dips to Try

• Buffalo Chicken Dip
• Jalapeno Ranch Dip
• Smoked Queso Dip
• Roasted Red Pepper Dip

Continue to Content

Slow Cooker Sausage Rotel Dip

Yield: Serves 10-12

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Delicious and easy, this Cheesy Sausage Rotel Dip recipe is always a party favorite. Only 3 ingredients and a few hours to make!

Print

Ingredients

• 1 lb sausage roll, cooked
• 16 ounces Velveeta cheese, cut into cubes
• 1 (10 ounce) can Rotel tomatoes, DO NOT Drain!!

Instructions

1. In a large skillet, brown sausage over medium heat until fully cooked through. Drain grease.
2. Cut block of Velveeta cheese into one inch cubes.
3. Add the browned sausage, Velveeta cubes and Rotel tomatoes (juice and all) into the slow cooker.
4. Cook on low for about 2-3 hours or until cheese is fully melted stirring occasionally.
5. Serve with tortilla chips or crackers.

Notes

Variations & Tips for Rotel Dip

• Make it spicy by adding Chorizo in place of sausage and Jalapenos to the mix.
• Can swap out sausage for ground beef but be sure to drain the excess grease.
• Add your favorite spices and seasonings for more flavor.
• Make it creamy by adding a block of cream cheese in place of Velveeta cheese.
• Do not drain the Rotel tomatoes! You want to keep the juice in there to thin out the dip a little bit.
• Don't have Rotel on hand? Use a can of diced tomatoes and a small can of chiles instead.
• Too thick? Try adding a few splashes of milk to help thin it out.
  

Time Saving Tips

• Cook the sausage the night before. Allow to cool and store in an airtight container in the fridge to use the next day.
• If you don't have much time to wait for it to cook in a slow cooker, use a skillet instead.
• Make the dip the night before! Just allow to cool, store in an airtight container in the fridge and heat on the stove top the next day.