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Velveeta Sausage Dip
Velveeta Sausage Dip is super cheesy, flavorful, and could not be easier to make! You only need 3 ingredients, one pan, and just minutes to mix up. It’s a crowd favorite appetizer at any party!
Table of Contents
Why We Love This Recipe
- Three Ingredients – Just sausage, Velveeta cheese, and Rotel canned tomatoes!
- Easy to Make – This dip comes together in minutes in only one pan.
- Crowd Favorite – It’s a classic party dip for a good reason!
You only need three simple ingredients to make this crowd-favorite Rotel Dip with Sausage!
- Ground Pork Sausage – Use something like regular breakfast sausage. Don’t use a flavored sausage or it will really change the flavor of the dip.
- Velveeta Cheese – Velveeta not only has a mild cheese flavor that lets the Rotel and sausage shine through, but it melts smoothly and easily.
- Canned Rotel – You can find this in the grocery store with the other canned tomatoes. Or you can sub a different canned diced tomatoes with chiles.
- Chives or parsley – optional for a garnish but the pop of green color really makes the dip party presentation ready.
How To Make Velveeta Sausage Dip
Be sure to check the recipe card below for full ingredients & instructions.
It takes only minutes to make this cheesy appetizer dip!
Cook Sausage – Start by cooking and crumbling the sausage in a large skillet over medium-high heat. Once fully cooked, wipe out any excess grease from the pan.
Add Velveeta and Rotel – To the same pan, add the Velveeta cubes and the can of Rotel (including the juices). Stir and cook until the cheese is fully melted and incorporated into the dip.
Serve – Transfer to a serving bowl, sprinkle with fresh chives, cilantro or parsley, and serve with tortilla chips.
You do not need to drain your Rotel tomatoes. The liquid in the can not only has flavor but it helps thin out the cheese slightly to give it the right consistency.
An easy way to keep the dip creamy and melted while serving is to keep it warm in a small crockpot on WARM. You can also add a splash of evaporated milk to make loosen it up a bit.
This dip is great served with regular tortilla chips for dipping. But it can be used in more ways than just simple chips and dip, here are some favorites;
- Nachos – Pour the dip over tortilla chips and top with other nacho toppings like pico de gallo and sliced jalapenos.
- Taco Bar – It’s also a great addition to spice up a regular taco bar. Instead of Queso Blanco, you can pour this dip on your tacos.
- Loaded French Fries or Tater Tots – Drizzle over french fries or tater tots for delicious cheesy fries.
- Slow Cooker – After browning the sausage, add it along with the Velveeta and Rotel to a crockpot. Cook on Low for 2-3 hours, stirring occasionally until smooth and melted.
- Chorizo – Try swapping in chorizo for the pork sausage.
- No Spice – If you don’t want any heat, you can swap in regular canned diced tomatoes for the Rotel.
Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating – Leftovers can be reheated in the microwave (in 30 second intervals, stirring in between) or in a pot over medium heat on the stove.
- Remove Excess Grease – After cooking the sausage, make sure to wipe out the excess grease so the dip isn’t overly greasy.
- Cube the Velveeta – Cubing the cheese helps it melt faster and more evenly than if you just added the whole block.
More Cheesy Dips
Velveeta Sausage Dip
- 1 pound ground pork sausage like breakfast sausage, not flavored
- 16 ounces Velveeta cubed
- 10 ounces Rotel (or diced tomatoes with chiles)
- Chives or parsley for garnish, optional
- Crumble sausage into a large skillet over medium-high heat. Cook, stirring frequently, until fully cooked. Wipe out as much grease as possible from the pan.
- Add the cubed Velveeta and the can of diced tomatoes with chiles. Stir until the cheese is fully melted.
- Transfer to a serving bowl if desired, and serve with tortilla chips.
- Garnish with chives, cilantro or parsley. Serve with tortilla or corn chips.
- To make this in a slow cooker: After browning the sausage, add it along with the Velveeta and Rotel to a crockpot. Cook on Low for 2-3 hours, stirring occasionally until smooth and melted.
- After cooking the sausage, make sure to wipe out the excess grease so the dip isn’t overly greasy.