Crockpot Rotel Sausage Dip
This Crockpot Rotel Sausage Dip is a go-to appetizer for Game Days and parties. Made with just three ingredients, it’s quick to make and stays warm for hours in the slow cooker. Serve the warm dip with chips, and you’re good to go!
Easy Crockpot Sausage Cheese Dip
I’m such a sucker for a cheesy, creamy dip, and this Crockpot Rotel Sausage Dip is hands-down one of my favorites. I love how easy it is to make. It’s one of those appetizers you can toss in the slow cooker and forget about, aside from the occasional stir to keep everything smooth and melty.
I’m all about slow cooker appetizers for entertaining. You set it and let the slow cooker do its thing. My grape jelly little smokies and cranberry meatballs are perfect examples; they’re always a hit and require minimal effort. This dip falls right into that same category of easy, party food.
It’s a favorite at my house on game day, but honestly, it works for any gathering. I’ve made it plenty of times for card game nights with friends or New Year’s Eve get-togethers. No matter the occasion, it always disappears fast. People will crowd around the slow cooker with chips in hand. It’s that good!
Simple Ingredients
- Ground pork sausage – Adds savory flavor and a hearty texture. A good-quality, flavorful sausage is recommended. You can use mild or spicy sausage, depending on your preference.
- Velveeta cheese – Creates a smooth, melty, cheesy base.
- Rotel (diced tomatoes with green chilies) – Adds flavor and a hint of spice.
Making the Creamy Sausage Dip
- Cook the sausage – In a large skillet, cook the ground sausage over medium heat until browned and fully cooked. Drain any excess grease.
- Add ingredients to the slow cooker – Place the browned sausage, cubed block of Velveeta cheese, and cans of Rotel (including the liquid) into a 4-7 quart crockpot and stir well.
- Cook and stir – Set the slow cooker to low and cook for 1 1/2 – 2 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is smooth.
- Serve warm – Switch the slow cooker to the warm setting and serve directly from the crockpot with tortilla chips or your favorite dippers.
Variations and Substitutions
- Meat – Swap the ground sausage for ground beef, ground turkey, or even chorizo for a different flavor.
- Cheese – If you don’t have Velveeta, use two blocks of cream cheese or a mix of cream cheese and shredded cheddar cheese.
- Rotel tomatoes – Substitute with diced tomatoes and a small can of green chiles if Rotel isn’t available. Adjust the spice level by choosing mild, original, or hot versions.
- Add-ins – Stir in black beans, corn, or diced jalapeños or bell peppers for extra texture and flavor.
- Spices – Add a little taco seasoning or a pinch of chili powder or cayenne for a flavor boost.
- Vegetarian option – Use plant-based ground meat or skip the meat and add more beans for a vegetarian version.
- Stovetop version – If you don’t have a crockpot, make the dip on the stovetop by cooking the sausage, melting the cheese over low heat, and stirring in the Rotel until smooth and combined.
Tips for Success
- Cook the sausage thoroughly – Make sure the sausage is fully cooked, and any grease is drained before adding it to the slow cooker to avoid a greasy dip.
- Cut the cheese into cubes – Cubing the Velveeta helps it melt more evenly and quickly.
- Stir occasionally – Give the dip a good stir every 30-45 minutes to ensure everything melts evenly and doesn’t stick to the sides of the slow cooker.
- Keep it warm – Once the dip is ready, switch the slow cooker to the warm setting to keep it at the perfect temperature for serving. If not kept warm, the dip will start to set quickly.
- Adjust spice level – If you want more heat, use hot sausage or spicy Rotel. For a milder version, go with mild sausage and original Rotel.
Storage
Store the crockpot sausage dip in an airtight container at room temperature for 3-4 days. Reheat it in a saucepan on the stovetop over low heat or in the microwave in 30-second increments, stirring frequently, until heated through.
The dip can be frozen for up to three months. Allow the dip to cool completely before transferring to an airtight container or freezer bag for storage. Thaw in the refrigerator before reheating.
Want to be the first to know when the next new recipe is published? Sign up for our newsletter updates below.
Looking for more easy appetizers?
Check out these great recipes.
Did you love this easy sausage dip? Please leave a star rating and share your thoughts in the comments below.
Crockpot Rotel Sausage Dip
Ingredients
- 1 pound ground pork sausage
- 32 ounces Velveeta cheese cubed
- 2 (10 ounces) cans Rotel (diced tomatoes with green chilies) undrained
Instructions
- Cook the ground sausage in a large skillet over medium heat until browned and fully cooked. Drain any excess grease.
- Add the cooked sausage, Velveeta cheese cubes, and the Rotel (including the liquid) into a 4-7 quart crockpot. Mix well.
- Set the slow cooker to low and cook for 1 1/2-2 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is smooth.
- Switch the slow cooker to the warm setting and serve the dip directly from the crockpot with tortilla chips or your favorite dippers.
Notes
- Store the crockpot sausage dip in an airtight container at room temperature for 3-4 days. Reheat it in a saucepan on the stovetop over low heat or in the microwave in 30-second increments, stirring frequently, until heated through.
- The dip can be frozen for up to three months. Allow the dip to cool completely before transferring to an airtight container or freezer bag for storage. Thaw in the refrigerator before reheating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.