This easy Spicy Sausage Rotel Cheese Dip is not just your ordinary boring ol’, anyone can make in 5 minutes, one can, one cheese Rotel Dip and Chips.
It’s a kicked-up, spiced up, fully loaded, bowl lick’in, 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, maybe 3 quick steps more, 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 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, people put this stuff on ANYTHING!!! So why not make it be a stand out instead of the same ol’ same ol’ boring yellow dip!!
HOW TO MAKE THIS SPICY ROTEL DIP
What’s in it?
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.
A little salt
Cinnamon! That’s right…CINNAMON! I promise you will never make just basic cheese dip again!!
Step by Step
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 you really need to be in the kitchen stirring 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 & SLOW COOKER OPTIONS
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!!
Spicy Rotel Cheese Queso Dip is a kicked-up, spiced up, fully loaded, bowl lick'in, raving compliments version you definitely want on your party table. And with a secret ingredient that makes you just want to lick the bowl!
Keyword cheese, dip, easy, spicy
Prep Time 1hour
Cook Time 1hour
1poundHot Italian Sausage
1jalapeno, largechopped, with or without seeds
3garlic clovessmashed and minced
1canRotel or and brand of chopped up tomatoes and peppersundrained
1/3roasted red peppers (in a jar)optional, rough chopped
1tbspchili powderor to taste
2tspcuminor to taste
1 tspcinnamon or to taste
1 tspCajun Seasoningor to taste
2poundsVelveeta White Queso cheesecubed
In a heavy bottom skillet brown sausage, onion, garlic and jalapeno until done.
Drain fat from above meat mixture and return to skillet.
Add seasonings and mix into meat mixture.
Add undrained can of Rotel peppers and onion.
Add cubed Velveeta Cheese. Turn burner to med low and stir occasionally until melted.
Keep warm on low heat…stirring occasionally to prevent burning.
Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Winning!
Deviled Eggs with curry and dill are perfect for Thanksgiving and Christmas!
If you’re like me, holiday dinner duties are usually split with family members. One person doing the whole shebang is just nutty! Especially when it is the biggies like Thanksgiving or Christmas! And coming up with an appetizer for these feasts that is light yet satisfying can sometimes just send me over the edge!
A creamy and a little spiced deviled egg always hits the spot! They’re super easy to make and can be whipped together a day ahead. The only problem with doing them ahead of time is they might not make it till the next day. Hide them in the back of the fridge if you have room!
First off boil some eggs. Depending on how many guests you are expecting will tell you how many to boil. In my family were good with about 3 deviled eggs a piece (actually that’s a low average depending on how good they are). I’d say boil a dozen and you can always make egg salad with the left overs.
Everyone boils eggs differently. I boil uncovered for 1 minute in slightly salty water, then cover and take the pan off the heat; let set for 10 minutes.
Drain the hot water from the pan and replace with cold, ice water.
Let the eggs set for an additional 10 minutes in the cool water.
Lastly, either put them in the fridge and save for later or start peeling. The shell should come right off especially if you get a good grasp of the membrane just under the shell.
Let the shelled eggs rest on a paper towel to absorb the excess moisture.
While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
Scooping and Mashing
Slice eggs long ways and scoop out the cooled yolks into the bowl with the mayo mixture. Be careful not to tear the whites. Note: warm whites are easier to tear.
With the back of a dinner spoon mash the yolks into the mayo mixture until all the egg yolk lumps are gone. Taste test…adjust seasoning.
With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
Garnish with more fresh dill (cutting with scissors over eggs). Add a couple of capers, finely chopped olives, pimentos, etc. if you like or garnish with an assortment of morsels.
Set in fridge uncovered until it’s time to munch!
Scooping vs. Piping Deviled Eggs
I’m always amazed when I go to someone’s house and they’ve made deviled eggs that are perfectly whipped and piped. My first thought is “are they store bought ?”(nothing worse than store bought deviled eggs, period!) and my second thought is “whyyyyyy”? Whipping and piping is just an extra couple of tedious steps that I personally don’t have time for. And EXTRA utensils to wash, why?????
You know they make dishes especially for deviled eggs and really cute ones at that!!! Below are a couple I found that would be perfect for the holidays and year round!
Boil eggs. I use the 1-10-10 method: Boil 1 minute in salted water then cover. Take off heat and let set for 10 minutes with cover on. Drain water and replace with cold water and ice. Let set for 10 more minutes or longer. Place in fridge or peel if you're going to use immediately.
While waiting on boiled eggs to cool, whisk together all other ingredients in a medium bowl. Taste. Add more seasoning if needed.
Peel eggs under running water and place on paper towels to absorb extra moisture.
Slice eggs long ways when completely cooled. Scoop out egg yolk into bowl with mayo mixture. With back of spoon, mash up yolks and mayo mixture. Mix until smooth. Taste for additional seasoning if needed.
Scoop yolk mixture into halved egg whites and make smooth and semi packed. Sprinkle with additional fresh dill. Add capers, chopped olives, pimentos if desired. Refrigerate uncovered until ready to serve.
Italian Queso is oh so Delizioso!!! I made this for our Super Bowl feed and it was a BIG hit. Good thing I made this awesome spin on traditional Queso cause the game was borrringgg!! At least the food was super good!
Italian Queso is Super Easy!
The inspiration for this dip came from a recipe I found on Pinterest from the blog Buns In My Oven. As usual I changed it up adding some pickled Pepperoncini peppers, capers, and different kinds of cheese.
Preheat to oven to 350o Cut Velveeta cheese into cubes and mix in a medium mixing bowl with grated pepper jack cheese.
Chop all veggies and add to cheeses and rest of ingredients. Mix until everything is incorporated.
Scoop bowl mixture into oil sprayed cast iron skillet. Bake for 20-30 minutes or until golden and melted.
Serve with pita chips, tortillas, sliced bell peppers, cauliflower slices, broccoli, celery. Enjoy!
Done in 30 minutes
This savory Italian Queso dip would also be really good baked with chicken; replacing the Velveeta with cream cheese, and adding it to pasta. Or as a filling for a scooped out loaf of french bread baked. Yummmmmm!
More options for Italian Queso
Italian Queso would be a perfect addition to a holiday buffet! Serve as a spread for mini ham sandwiches or roast beef. Cook in a beautiful enameled cast iron skillet and you have a nice accompaniment to your holiday table decor.
Spread this Queso on a semi crunchy sub roll and put some of this awesome Drip Beef. You’ll be in total complete food bliss!
Hey if you’re in the mood for Italian but don’t want all the ooey gooey richness of this recipe try my Italian Chicken Salad for more protein and less fat!
These Spicy “Krab” Wontons with Sweet Mustard Sauce are really so good and so easy! When you don’t feel like spending a lot or money for the seafood taste, Krab is the way to go.
These wontons are a little different and more waist friendly than chips and dip at fun food gatherings…like Super Bowl Sunday. And who doesn’t love a crispy wontons snack?
I whipped up these little morsels of “yumminess” the other day as a trial run for a backyard event we are planning this spring. I must say I was pleasantly surprised, they’re a little spicy, crabby and fresh tasting kinda like spring….and then the sauce makes the whole thing dance in your mouth!
Krab Wontons Ingredients and Assembly
First, mix all of the filling ingredients; onion, jalapeno, Krab, cilantro, garlic paste, spicy spice, and cream cheese.
You can substitute the ingredients for any brand you like but I prefer to use tried and true brands. Real crab or shrimp (or a combo) would be amazing but its not very budget friendly.
Everything goes in the food processor except, of course, the wrappers.
Pulse until all the goods are mixed and coarse in texture.
This is where I taste for extra seasoning and cilantro. Remember the Cajun spice probably has salt and the “Krab” is naturally salty.Fill the wrappers with about a tablespoon of the mixture.
Fold over into a triangle like shown below.
Then take a wet fork or spoon and press the edges together.
The flour in between each wonton wrapper makes it easy to handle but don’t make the mistake I’ve made several times by trying to fill the floured side; the edges won’t stick together when they’re pressed.
Arrange the wonton on an oiled baking sheet or a sheet line with parchment paper (easy cleanup!) Then use spray oil for the tops.
Bake until edges are crispy brown, about 10-12 mins.
Ready to pop in the oven!
Sweet Mustard Sauce
While the wontons are cooking, whip up the sauce.
You can use soy sauce or coco aminos. I prefer the aminos because it’s healthier and adds some sweetness to the sauce.
Lastly whisk in the mustard, garlic paste, stevia, and chili sauce.