Best Spicy Sausage Rotel Queso Cheese Dip

Best Spicy Sausage Rotel Queso Cheese Dip

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!

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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!

 

Spicy Rotel Sausage Cheese Dip with cilantro in a cast iron skillet

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.

  • Sausage
  • Onions
  • Jalapenos
  • Fresh garlic
  • Chili powder
  • Cumin
  • A little salt
  • Cilantro
  • Cinnamon! That’s right…CINNAMON! I promise you will never make just basic cheese dip again!!
Spicy Rotel Sausage Cheese Dip stirring on the stove in a cast iron skillet

Step by Step

  1. 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.                                                                                                                                               
  2. Drain the fat after the sausage is brown and the veggies and soft and return to the skillet.
  3. Add the seasonings to the mixture and brown a little more until everything is mixed and smelling really good.
  4. Add the marinated red peppers and Rotel. Stir again until everything is good and mixed up.
  5. 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.

 

Spicy Rotel Sausage Cheese Dip with cilantro in a cast iron skillet on a tortilla chip

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:

  1. 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!  

    Serve with:

    Sausage Balls

    Tortilla Chips

    Corn Chips

    Pork Rinds (low carb)

    Cut up veggies

    Bagel Chips

    Slather on:

    Deviled Eggs

    Drip Beef Sandwiches

    Avocado Toast

    Crunchy Air Fryer Beef Burritos

    Tacos

    Baked Chicken

    Sandwiches

    Eggs

    Nachos

    Spicy Rotel Sausage Cheese Dip with cilantro in a cast iron skillet on a tortilla chip close up

    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!!

    More Holiday Yummies👇

    Sausage Balls…Yes! Yes! Yes! dipped in Spicy Rotel!

    Italian Queso for a different take on traditional!

    Spicy Jalapeno Chipolte Dip/Dressing…this is great on the Spicy Rotel Dip, seriously!

    Curry Dill Deviled Eggs…I’m partial but I think these are the best.

    No Bake Banana Pudding...It’s as good as it is beautiful! Perfect for any holiday any time.

    Red Cherries, White Chocolate and Blueberry Cookies…so good for summertime treats!

    Spicy Rotel Cheese Dip

    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!
    Course Appetizer
    Cuisine American
    Keyword cheese, dip, easy, spicy
    Prep Time 1 hour
    Cook Time 1 hour
    Servings 20
    Calories 200kcal
    Author Elise

    Ingredients

    • 1 pound Hot Italian Sausage
    • 1/2 whole onion chopped
    • 1 jalapeno, large chopped, with or without seeds
    • 3 garlic cloves smashed and minced
    • 1 can Rotel or and brand of chopped up tomatoes and peppers undrained
    • 1/3 roasted red peppers (in a jar) optional, rough chopped
    • 1 tbsp chili powder or to taste
    • 2 tsp cumin or to taste
    • 1 tsp cinnamon or to taste
    • 1 tsp Cajun Seasoning or to taste
    • 2 pounds Velveeta White Queso cheese cubed

    Instructions

    • 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.
    • Serve warm with chips, veggies, pork rinds

    Print Recipe
    Deviled Egg with Curry and Fresh Dill

    Deviled Egg with Curry and Fresh Dill

    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!

    Curry and Fresh Dill Deviled Egg half
    Jump to Recipe

    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!

    Curry and fresh dill deviled egg halves on a decorative plate

    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!

    boiled egg halves on a paper towel on a gray plate
    Print Recipe

    Easy to do ahead appetizer!

    1. 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.
    2. 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.
    3. Drain the hot water from the pan and replace with cold, ice water.
    4. Let the eggs set for an additional 10 minutes in the cool water.
    5. 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.
    6. Let the shelled eggs rest on a paper towel to absorb the excess moisture. 
    7. While the eggs are resting; whisk together the mayo, mustard and spices in a medium bowl.
    egg yolks, mayo mixture with fresh dill mixed together in a bowl

    Scooping and Mashing

    1. 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.
    2. 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.
    3. With 2 spoons, scoop (like cookie dough) egg yolk mixture back into egg whites. Smooth out semi compact.
    4. 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.
    5. Set in fridge uncovered until it’s time to munch!
    curry and fresh dill deviled eggs on a decorative plate with green olives in the center on a purple place mat

    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?????

    Lastly, Presentation!

    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! 

     

    More Weight Watcher Friendly Make Ahead Goodies👇

    Air Fryer Chick Peas…better than nuts! Curry Crunchy Chickpeas and Roasted Jalapeno Chickpeas

    Fresh and healthy Chicken Salad…4 points for the whole thing!

    Light and fresh Shrimp Eggrolls…so good and can be a meal too!

    Everything Salmon Pinwheels…light, fresh, everyone loves a pinwheel!

    Curry Dilled Deviled Eggs

    So Good Curry Dill Deviled Eggs. Fresh curry powder and fresh dill make these otherwise plain deviled eggs amazing.
    Course Appetizer
    Cuisine American, Holiday, Southern, Weight Watchers
    Keyword curry, deviled eggs, dijon mustard, dill, garlic, holiday, Keto, low carb, weight watchers
    Prep Time 45 minutes
    Cook Time 20 minutes
    Calories
    Author Elise Austin
    Cost $4

    Ingredients

    • 6 whole eggs
    • 2 tbsp lite mayo
    • 1 tsp Dijon mustard
    • 1 tsp fresh curry powder or to taste
    • .5 tsp fresh dill or to taste
    • .5 tsp fine sea salt or to taste
    • .5 tsp garlic powder or to taste

    Instructions

    • 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.
    • Enjoy!

    Italian Queso-Delizioso! Super Easy to Make!

    Italian Queso-Delizioso! Super Easy to Make!

    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!

    Warm and Gooey “Italian Queso”

    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.

    Jump to Recipe

    Add Your Imagination

    You could also add pepperoni, salami, roasted red peppers, artichoke hearts, spinach, capers…so many options. Hey and the really great thing about this dish; it’s super easy!

    Quick and Easy!

    Chop the olives, garlic, peppers, and cheeses. Mix everything together, put in a cast iron skillet and cook for 20-30 minutes. That’s it! Couldn’t get any easier unless someone else did it?.

    No need to add salt because the olives take care of that naturally.

    Italian Queso

    Warm, gooey delizioso Italian queso dip.
    Course Appetizer
    Cuisine American, Italian
    Keyword Cast Iron, easy, gluten free, Keto, low carb, savory
    Prep Time 10 minutes
    Cook Time 25 minutes
    5 minutes
    Total Time 35 minutes
    Servings 10
    Calories

    Ingredients

    • 1/2 block Queso Velvetta white kind
    • 2 cup pepper jack cheese grated
    • 1 cup green olives sliced
    • 1 cup black olives sliced
    • 1/2 cup pickled peppercini peppers chopped
    • 3 cloves garlic minced
    • 1/2 cup mayo
    • 1 tsp onion powder
    • 1/2 tsp red pepper flakes
    • 1/2 tsp rosemary garlic seasoning
    • 1/2 tsp Italian seasoning

    Instructions

    • 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!

    More Super Appetizer Ideas from TTC

    As always Enjoy!!!

    Elise

     

    This blog contains affiliate links and may receive a very small residual.

    Spicy “Krab” Wontons w/ Sweet Mustard Sauce

    Spicy “Krab” Wontons w/ Sweet Mustard Sauce

    Close up of finished spicy krab wontons with sweet mustard sauce on a turquoise plateThese 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!

     

    spicy Krab wonton ingredients

    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.Spicy wonton ingredients together in a food processor before chopped upFill 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.

    how to assemble spicy krab wontons collage

    Ready to pop in the oven!

    Assembled wontons on a baking sheet lined with parchment paper

    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.

    Yum, Yum!

    More Great Appetizers For Your Party Table👇

    Low Carb Deviled Eggs with Curry and Fresh Dill

    The best Spicy Sausage Cheese Rotel Dip

    So good Italian Queso

    Crunchy and healthy Shrimp Eggrolls

    close up of spicy krab wonton with sweet mustard sauce

    Questions?

    Can you make these ahead of time?

    You bet! Assemble the wontons and freeze them on a cookie sheet for a couple of hours. Once frozen, bag them up in a freezer bag. When ready to bake follow the cooking instructions below.

    Would the Sweet Mustard Sauce go with other snacks?

    Oh my gosh, this mustard sauce is so good. It would be great served with these Shrimp Eggrolls.  This sauce would also be awesome as a salad dressing or a wonderful chicken marinade.

     

    Spicy “Krab” Wontons w/ Sweet Mustard Sauce

    • Preheat the oven at 400
    • 8 oz imitation crab, flaked w/ fork
    • 4 Tbls reduced fat chive and onion cream cheese
    • ¼ large jalapeno chopped
    • ½ small onion, chopped and seeded
    • 1 tsp. Cajun seasoning
    • 1/3 cup snuggly packed cilantro
    • Wonton wrappers
      • Combine the first 6 ingredients in a food processor and pulse until course and mixed together.
      • Scoop mixture into the center of the wonton wrapper. Fold over and close making a triangle. Press edges of triangle with a wet fork until all seams are melded together.
      • Continue until the mixture is all gone or you’ve reached the quantity you want.  Left over filling it can be saved for later and used like a cracker spread.
      • Place wontons on a baking sheet lined with parchment paper and sprayed with oil. Spray wontons with oil or brush with egg wash.
      • Bake at 400o for 10-12 mins or until edges are crispy golden.

     

      • Sweet Mustard Sauce
        • 1/3 cup Coco Aminos
        • 2 tsp. of Dijon mustard
        • 1 tsp. garlic paste
        • 1 tsp. chili sauce
        • Drop of liquid vanilla stevia, Trader Joes!

    Mix up and serve with the wontons.

    This sauce would be good on fish, shrimp, or veggies too!

    That’s it! Super simple, really yummy and pretty darn healthy! I’d love to hear from you about how your spicy “krab” wontons turned out.

    Always,

    Elise

    Spicy Krab Wontons with Sweet Mustard Sauce

    Spicy and fresh wontons with yummy sweet mustard sauce.
    Course Appetizer
    Cuisine Chinese
    Keyword shrimp, snack, spicy
    Prep Time 20 minutes
    Cook Time 13 minutes
    Servings 4
    Calories 65kcal
    Author Elise
    Cost 8

    Ingredients

    • 8 oz imitation crab, flaked with a fork
    • 4 tbsp reduced fat chive and onion cream cheese
    • ¼ large jalapeno, seeded and chopped
    • ½ small onion, finely chopped
    • 1 tsp Cajun seasoning
    • cup fresh cilantro, snuggly packed
    • wonton wrappers, store bought

    Sweet Mustard Sauce

    • cup Coco Aminos
    • 2 tsp Dijon mustard
    • 1 tsp garlic paste
    • 1 tsp chili sauce
    • 2 drops liquid vanilla stevia

    Instructions

    • Combine the first 6 ingredients in a food processor and pulse until course and mixed together.
    • Scoop mixture into the center of the wonton wrapper.
    • Fold over and close making a triangle.
    • Press edges of triangle with a wet fork until all seams are melded together.
    • Continue until the mixture is all gone or you’ve reached the quantity you want.
    • Place wontons on a baking sheet lined with parchment paper and sprayed with oil.
    • Bake at 400° for 10-12 mins or until edges are crispy golden.