Sausage Rotel Dip

"Here's an easy dip recipe I got from a co-worker - it's a nice change from the usual cheese-based Rotel dip, and always a hit at parties! You can use mild or hot sausage, whatever you prefer."
 
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photo by chelliekels photo by chelliekels
photo by chelliekels
Ready In:
1hr
Ingredients:
3
Serves:
10-12
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ingredients

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directions

  • Brown sausage in skillet; drain excess grease.
  • Add cream cheese and cook over medium heat until melted.
  • Add Rotel and mix well.
  • Serve warm with chips.

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Reviews

  1. Very nice dip! I used spicy breakfast sausage, and some italian hot sausage, and it was good and zingy. The cream cheese instead of cheddar or velveeta smoothed out the flavor quite a bit. I "dusted" the top with chipotle pepper powder, and it looked very festive, and tasted very nice. Good recipe, Bunkie - thanks!
     
  2. This is a great dip. Have been making it for years. I don't drain the rotel though. great with baked tortilla chips or corn chips(our fav option)
     
  3. Delicious and very easy to make. I also added garlic powder and 1/2 cup of shredded cheddar. I used hot Italian sausage and the dip was really good with Tostitos 'hint of jalapeno' scoop tortilla chips.
     
  4. I used Hot Italian Sausage & Neufchatel cheese, thay was what I had on hand. A friend and I sat around talking, dipping tortilla chips, and drinking Red Ale. We ate the whole bowl. It was wonderful. THANX
     
  5. Great gluten free dip with tortilla chips. Crowd pleaser
     
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Tweaks

  1. Love making this for just a snack or even as a meal for just the two of us when we had a late lunch. My boyfriend, however, seems to prefer it with salsa instead of Rotel. But I absolutely love this Rotel version!
     
  2. Very nice dip! I used spicy breakfast sausage, and some italian hot sausage, and it was good and zingy. The cream cheese instead of cheddar or velveeta smoothed out the flavor quite a bit. I "dusted" the top with chipotle pepper powder, and it looked very festive, and tasted very nice. Good recipe, Bunkie - thanks!
     

RECIPE SUBMITTED BY

<p>I'm an attorney by education and a court reporter by current employment (love my job!).&nbsp; A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy&nbsp;happy to be here!&nbsp; I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
 
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