Ingredients (~8 servings)
- 8 oz ground sausage (any variety you like)
- 4 oz ground beef
- 8 oz Velveeta cheese, cubed
- 1 can (10 oz) Rotel, undrained
- 4 oz cream cheese, cubed
- 1/4 tsp taco seasoning (optional)
Brown the Meat
In a large skillet over medium-high heat, brown the sausage and ground beef until no longer pink – about ~6-8 minutes total.
Use a wooden spoon to break up the meat as it cooks so you get small, even pieces.
The goal is to get some good browning on the meat; this adds flavor to the dip.
Combine Everything in the Crockpot
Spray your crockpot with nonstick spray.
Add the cooked meat, cubed Velveeta, undrained Rotel, and cream cheese to the crockpot.
If you want extra flavor, add the taco seasoning now.
Cook on High for 2 Hours
Cook on high for ~2 hours, stirring every 30 minutes to prevent burning and help everything melt evenly.
The cheese will look chunky at first but will smooth out as it melts.
If your crockpot runs hot, switch to low heat and cook a bit longer – you’ll know it’s done when everything is completely melted and creamy.
Serve with tortilla chips while warm.
Cream Cheese Rotel and Sausage Dip
Ingredients
Ingredients (~8 servings)
- 8 oz ground sausage any variety you like
- 4 oz ground beef
- 8 oz Velveeta cheese cubed
- 1 can Rotel 10 oz, undrained
- 4 oz cream cheese cubed
- 1/4 tsp taco seasoning optional
Instructions
- Brown sausage and ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking up meat with a wooden spoon until no pink remains.
- Spray crockpot with nonstick spray.
- Transfer cooked meat to crockpot and add cubed Velveeta, undrained Rotel, cubed cream cheese, and taco seasoning if desired.
- Cook on high for 2 hours, stirring every 30 minutes until everything is melted and creamy.
- Serve warm with tortilla chips.
