Easy Cheesy Rotel Sausage Dip Recipe

cheesy sausage and rotel dip in serving dish.

5 from 1 vote

Easy Cheesy Rotel Sausage Dip Recipe

Whip up the ultimate crowd-pleaser with this Easy Cheesy Rotel Sausage Dip Recipe! Perfect for game day or any gathering, this creamy dip combines flavorful Rotel tomatoes, spicy sausage, and melted cheeses for a bold, irresistible bite. Serve with tortilla chips and top with green onions or jalapeños for an extra kick!

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, game day, party food, Snack

Cuisine: American

Servings:

Calories: 335kcal

Author: Sarah Jenkins

Ingredients

1 teaspoon neutral oil (grapeseed, avocado, etc.)
½ onion diced
1 lb Italian sausage
½ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon cumin
10 oz Rotel tomatoes with green chili (original, drained)
10 oz sharp cheddar cheese shredded
6 oz Mexican cheese blend shredded

For Serving

tortilla chips
¼ cup cilantro
¼ cup green onions diced
1 jalapeno pepper diced, seeds removed
½ red pepper diced

Instructions

Heat a medium-sized skillet over medium-high heat. Add the oil and, once hot, add the onion and saute for about 4 minutes, or when the onion starts to soften and turn a translucent color. Add the Italian sausage and cook until browned, breaking up the pieces as you cook. Drain any oil from the sausage.
Add the chili powder, paprika, and cumin to the sausage mixture and stir well to combine.
Reduce the heat to medium-low. Add the can of Rotel and mix well. Add the 2 cheeses to the skillet and consistently, until the cheese has melted and has blended with the sausage.
Transfer everything to a serving dish and garnish with cilantro, green onions jalapenos or red peppers. Serve with tortilla chips.

Notes

For Reheating

This cheese dip is great when served fresh, but may become a bit oily when reheated, especially if you heat it too quickly. I love using real cheese vs. something processed like Velveeta, but that means that when reheated (especially at high heat levels, and too quickly), the cheese can break down, separating the fat from the protein and liquid, leaving an oily film on the top. This is especially true if reheating too quickly in a microwave (not recommended).

To prevent this, start the reheating process by adding a bit of whole milk to a pan and heating it until warm. Slowly add the cheese dip to the pan, stirring frequently and keeping the temperature nice and low. Whisk constantly as it heats to help emulsify the cheese and prevent the fat solids from separating.

If you must reheat in a microwave, set the heat to low, and stir every 20-30 seconds to make sure everything is incorporated and the dip is heating evenly.

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