Home Drinks & Food Appetizers How to Make Sausage Rotel Cheese Dip

How to Make Sausage Rotel Cheese Dip

(4 votes, average 2.75 out of 5)
Written by Margie Lynn   

Sausage Rotel Cheese Dip is so good you will keep going back for more. This recipe make a large batch and any leftovers will freeze well. You may prepare it on the stove top are in a crock pot. Ingredients you will need to make this yummy dip are Velveeta cheese, tomatoes and green chilies, sausage, ground beef and cream of mushroom soup.

Ingredients for Sausage Cheese Dip:
2 pounds Velveeta cheese, cubed
1-10 ounce can tomatoes and green chilies, like Rotel
1 pound hot or regular sausage, cooked and crumbled fine
1 pound ground beef, cooked and crumbled fine
1-10 3/4 ounce can cream of mushroom soup

Directions for making Sausage Rotel Cheese Dip:
Step 1: Cook sausage and ground beef in a 4 quart saucepan; using a fork to crumble it fine as it’s cooking.
Step 2: Drain fat off of the cooked sausage and ground beef meat.
Step 3: Combine the Velveeta cheese, tomatoes and green chilies, mushroom soup, ground beef, and sausage in pot on top of stove or in crock pot and heat until cheese is melted.
Step 4: If using stove top, heat slowing on low heat.
Step 5: Stir mixture a few times during, and after melting cheese.
Step 6: Serve dip with chips, crackers or vegetables.
This recipes makes 8 cups.

This dip freezes well.
May serve over chalupa shells that have been spread with re-fried beans or over nacho chips.

Be sure and stir mixture during melting and keep temperature on low or it will burn.


Comments (1)add comment

jswana said:

I will try this. Thanks for sharing.
October 03, 2010
Votes: +0

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