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