This quick and easy Rotel sausage cream cheese dip is a crowd pleaser and has the perfect balance of heat, meat and spice. Rotel dip made in a crockpot is the ultimate appetizer for game day and couldn't be easier to make.
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This Rotel dip is made EVERY game day and EVERY holiday. We also will make chipped beef dip and Philly cheesesteak eggrolls. We LOVE appetizers as a meal. If you love this recipe be sure to check out the other kraft recipes I have on the website.
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
In a medium skillet, brown the ground beef and sausage.
Season the cooked meat with chili powder, stir to combine.
Add the seasoned meat to the bottom of your crockpot.
Put the lid on the crockpot and set on low for 2 hours, stirring after the first hour.
Traditionally tortilla chips, bagel chips, crackers, or veggies are what is served with Rotel cream cheese dip. I also will serve warm sausage and cheese dip over baked potatoes, tatter tots or french fries.
Store leftover Rotel dip in air tight containers in the refrigerator for up to a week. Rotel sausage cream cheese dip freezes well in freezer safe containers, Be sure to remove as much air as possible from the container to avoid freezer burn.
I will reheat the sausage queso in a microwave-safe dish in 30-second increments, stirring in between heating until warmed through. Another option is to warm it in a small saucepan on medium heat, stirring, until heated through.
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Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.