Rotel Sausage Jalapeño Cheese Dip Recipe
Introduction
This Rotel Dip is a warm, cheesy crowd-pleaser loaded with spicy sausage and fresh jalapenos. Perfect for game day or casual gatherings, it combines creamy Velveeta cheese with zesty Rotel tomatoes for a rich and flavorful snack.
Ingredients
- ½ lb. ground breakfast sausage
- 2 jalapenos, seeded and diced
- 2 tablespoons butter (or sausage drippings)
- 2 tablespoons flour
- 1 cup milk (plus more as needed)
- 16 oz. Velveeta cheese, cut into cubes
- 1 (14.5 oz.) can Rotel diced tomatoes with green chilies, undrained
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- 1-2 teaspoons hot sauce (such as Frank’s)
- 3 tablespoons roughly chopped cilantro (plus more to garnish)
- ½ Roma tomato, finely diced (optional, for garnish)
Instructions
- Step 1: Heat the milk in the microwave for about 45 seconds to warm it. This helps prevent curdling later. Have all other ingredients measured and ready.
- Step 2: In a skillet over medium-high heat, cook and crumble the sausage for 5-6 minutes. Add the diced jalapenos and cook 3-4 more minutes until the sausage is fully cooked. Remove from skillet and set aside.
- Step 3: Using the same skillet, add butter or reserved sausage drippings over medium-low heat. Stir in the flour, mixing with a spatula until smooth and combined, about 1-2 minutes.
- Step 4: Gradually add the warmed milk while stirring continuously until fully incorporated into the roux.
- Step 5: Increase heat to medium, add the Velveeta cubes, and stir until melted and smooth.
- Step 6: Stir in the undrained Rotel tomatoes, chili powder, garlic powder, paprika, oregano, mustard powder, hot sauce, and cooked sausage with jalapenos. Mix well. If the dip seems too thick, add more milk a little at a time to reach your desired consistency.
- Step 7: Remove from heat and stir in chopped cilantro. Garnish with extra cilantro and diced Roma tomato if desired. Serve warm with tortilla chips.
Tips & Variations
- For a milder dip, use fewer jalapenos or omit the seeds to reduce heat.
- Substitute breakfast sausage with ground turkey or beef for a different flavor.
- Add black beans or corn for extra texture and heartiness.
- Use a blend of cheeses like Monterey Jack or cheddar if Velveeta isn’t available, but expect a slightly different melt and texture.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, adding a splash of milk if the dip becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip in advance and reheat it before serving. It tastes best served warm and fresh, so reheat gently and stir well.
What can I serve with Rotel Dip?
Tortilla chips are the classic choice, but it also pairs well with fresh vegetables like celery, carrot sticks, or bell pepper strips for dipping.
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Rotel Sausage Jalapeño Cheese Dip Recipe
- Total Time: 25 minutes
- Yield: About 6 servings 1x
Description
This creamy and flavorful Rotel Dip is a perfect party appetizer made with ground breakfast sausage, jalapeños, Velveeta cheese, and Rotel diced tomatoes with green chilies. It combines savory sausage and spicy elements with a smooth cheese sauce, making it an irresistible dip to serve with tortilla chips at gatherings or game day events.
Ingredients
Scale
Sausage and Vegetables
- ½ lb. ground breakfast sausage
- 2 jalapeños, seeded and diced
Dairy and Thickening Agents
- 2 tablespoons butter (or sausage drippings)
- 2 tablespoons flour
- 1 cup milk (plus more as needed)
- 16 oz. Velveeta cheese, cut into cubes
Other Ingredients and Seasonings
- 1 (14.5 oz.) can Rotel diced tomatoes with green chilies (undrained)
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- 1–2 teaspoons hot sauce (such as Frank’s)
- 3 tablespoons roughly chopped cilantro (plus more to garnish)
- ½ Roma tomato, finely diced (optional, for garnish)
Instructions
- Heat the Milk: Temper the milk by heating it in the microwave for about 45 seconds to bring it to a warmer temperature, preventing curdling later. Measure and prepare all remaining ingredients before starting the cooking process.
- Cook Sausage and Jalapeños: In a skillet over medium-high heat, cook and crumble the ground breakfast sausage for 5-6 minutes. Add the diced jalapeños and continue cooking for another 3-4 minutes until the sausage is fully cooked through. Remove the mixture from the skillet and set aside.
- Make the Roux: Using the same skillet over medium-low heat, add butter or reserved sausage drippings. Stir in the flour using a silicone spatula until smooth and combined, cooking for 1-2 minutes to form a roux that will thicken the sauce.
- Add Milk Gradually: Slowly add the tempered milk to the roux, stirring continuously to prevent lumps and combine fully into a smooth sauce base.
- Melt the Cheese: Increase the skillet heat to medium. Add the Velveeta cheese cubes gradually and stir until the cheese is completely melted and the sauce becomes smooth and creamy.
- Combine All Ingredients: Add the undrained Rotel diced tomatoes with green chilies, all the seasonings (chili powder, garlic powder, paprika, oregano, mustard powder), the hot sauce, and the cooked sausage and jalapeño mixture. Stir everything together well. For a thinner dip consistency, add milk in small splashes while stirring until desired texture is reached.
- Finish and Garnish: Stir in the chopped cilantro and remove the dip from heat. Optionally, garnish with extra cilantro and finely diced Roma tomato. Serve warm with tortilla chips for dipping.
Notes
- You can substitute ground breakfast sausage with spicy or mild sausage depending on your heat preference.
- For an extra kick, leave some jalapeño seeds in or add more hot sauce.
- The dip is best served warm but can be gently reheated on the stovetop over low heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If preferred, substitute butter with sausage drippings for added flavor in the roux.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: Rotel dip, sausage dip, cheesy dip, game day recipe, party appetizer, Velveeta dip, spicy cheese dip
