Rotel Dip

5 from 1 vote

The dip combines Velveeta cheese with Rotel tomatoes (a brand of canned diced tomatoes and green chilies) and is typically made with sausage or ground beef. Its easy preparation and rich, creamy texture made it a staple at parties, sporting events, and family gatherings, especially in Tex-Mex cuisine. The dish reflects the fusion of traditional Tex-Mex flavors with convenience foods, making it a beloved comfort food across the country.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: Tex-Mex

Servings: servings

Author: Matt Price

Equipment

Large Pot or Slow Cooker
Baking Dish for presentation

Ingredients

1 lb hot sausage
16 oz Velveeta cheese cubed
16 oz White Velveeta cheese cubed
8 oz shredded smoked Gouda
4-8 oz shredded cheddar cheese adjust based on your preference
1 can chipotles in adobo juice only
¼ cup milk
2 can Rotel diced tomatoes and green chilies
1 onion diced
1-2 tablespoon roasted garlic adjust to taste

* Seasonings:

1 teaspoon Sazon
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika

Instructions

First things first, let’s get organized and measure out our ingredients.

Dice your onion and cilantro, shred the cheese, etc.
I like to use both white and yellow Velveeta, but feel free to use what you prefer.

Cook the Sausage:

In a large skillet over medium heat, add the hot sausage.
Cook until browned and fully cooked, breaking it apart with a spoon as it cooks.
Once done, drain excess fat if necessary and set aside.

Sauté the Onion:

In the same skillet, add a little oil if needed and toss in the diced onion.
Sauté for about 3-4 minutes, or until the onions are translucent.
Add the roasted garlic and cook for an additional minute until fragrant.

Combine Ingredients:

In a large pot or slow cooker, combine the cooked sausage, sautéed onions, Rotel (with juices), milk, chipotle juice, and all the seasonings (Sazon, cumin, chili powder, smoked paprika).

Melt the Cheeses:

Add the cubed Velveeta, White Velveeta, and shredded smoked Gouda to the pot.
Stir until the cheeses start to melt. If using a slow cooker, set it on low and allow the dip to warm through, stirring occasionally.
Add the juice from the chipotle peppers - or for a spicier version, blend the whole can and add it to the dip.

Add Cheddar:

Once the dip is creamy and heated through, stir in the shredded cheddar cheese until melted and fully incorporated.
Adjust the consistency with more milk if needed.

Serve:

Transfer the dip to a serving dish or keep it warm in the slow cooker.
Serve with tortilla chips, crackers, or fresh veggies for dipping.
Garnish with additional drained ratel and cilantro.

Nutrition