This spicy sausage Rotel cheese dip is not just your ordinary, anyone can make in 5 minutes, dip. It’s a kicked up, spiced up, raving compliments version you definitely want on your party table. And with a secret ingredient that makes you just want to lick the bowl!
Yes, it’s a couple of more steps in the kitchen, like maybe 15 minutes more of steps, but it’s so worth it when your food-critic-brother-in-law asks what your secret is…BAM!!! That’s the ultimate compliment!!
Spicy Rotel Sausage Cheese Dip is good for any occasion
Seems like some kind of hot cheese dip is really common these days for most any occasion that includes food. Holidays, birthdays, barbecues, football Saturdays, funerals…you get the picture. And people put the stuff on ANYTHING!!! So why not make it be a stand out instead of the same ol’ same ol’ boring yellow dip!! Jump to Recipe
How to make Spicy Rotel Sausage Cheese Dip
There are 2 main ingredients in basic Rotel Cheese Dip; Cheese and Rotel (tomatoes and onions in a can:)
The yum part is in the optional goodies added to it. Like onions, jalapenos, fresh garlic, chili powder, cumin, a little salt, cilantro and cinnamon! That’s right…CINNAMON! I promise you will never make just basic cheese dip again!!
First, I make this in my favorite cast iron skillet or heavy bottomed pan. Brown the hot Italian Sausage with the cut up onion, jalapeno and garlic.
Drain the fat after the sausage is brown and the veggies and soft and return to the skillet.
Add the seasonings to the mixture and brown a little more until everything is mixed and smelling really good.
Add the marinated red peppers and Rotel. Stir again until everything is good and mixed up.
Lastly, add the Velveeta in chunks. Stir and turn the burner to medium low.
When you make it on top of the stove then you really need to be in the kitchen stirring it occasionally so it won’t burn on the bottom. If you aren’t paying attention it can really burn fast before you know it. Believe me…that little tip is absolutely from first hand experience.
Microwave and Slow Cooker Alternatives
The great thing about hot cheese dip of any kind is you can cook it many ways. I think it tastes better on top of the stove made in a cast iron skillet but that’s a personal preference.
If going the microwave route:
Brown the sausage and veggies together first.
Stir the seasonings into the hot meat mixture. (You could do this days in advance and keep in the fridge until you’re ready to use.)
Place the cubed cheese and Rotel into a micro safe large bowl.
Melt the cheese in like 30 to 45 sec intervals, stirring between each.
Add meat mixture into the warm melted cheese and microwave until hot and bubbly.
Slow Cooker Method
Crock pot method:
This method starts out the same as the microwave except you would dump the cooked seasoned meat mixture, Rotel and cubed cheese into the crock pot.
Cook on low setting for a couple of hours, stirring occasionally. (Suggestion: I would drain the Rotel tomatoes when using these two methods)
Check out my absolute favorite Slow Cooker! It has an insert that you can brown meat, chicken, sausage, veggies…anything on the stove first before slow cooking it! This is a game changer for slow cooker lovers!
Finish it off with some garden or market fresh cilantro and this dip will be the star of any get together! Serve with some fantastic chips and fresh veggie chunks. My suggestions to you is double it if you’re going to have more than 8 people! This will disappear before the first half of the game is ovah!!