Rotel sausage dip is an easy appetizer that only requires three simple ingredients, perfect for your next party! This amazing dip is also ready in only ten minutes! Effortless to prepare and incredible flavor will make this the hit of the party for guests and hosts alike!
I have no doubt your friends and family will enjoy this easy game day appetizer as much as I do! Although hopefully, they have more self-control than I do. I may have devoured this Rotel sausage dip right on the stovetop as I hovered over the pan like a hobo finding a barrel fire. I regret nothing.
What is it?
Rotel sausage dip is a savory appetizer that's ingredient list consists of only Rotel, cream cheese, and pork sausage. This is a simple party appetizer to throw together since the only cooking required is to brown the sausage. I recommend draining the fat from the sausage after browning, but that is optional.
If you are looking for more sausage appetizers, try my sausage balls without Bisquick too!
What is Rotel?
Rotel consists of diced tomatoes and green chiles and can typically be found in the canned vegetable aisle alongside the tomatoes. There are other varieties of Rotel that you can substitute in this recipe if desired, such as Hot (with Habaneros), Mild, and Original. To prevent the sausage dip from becoming soupy you will want to drain the liquid from the Rotel can prior to adding it to the dip.
Best Sausage for Sausage Dip
There is a lot of ground sausage to choose from at the grocery store, luckily most of them will make a good Rotel sausage dip. In my opinion, breakfast sausage, also known as country sausage, makes the best dip because it is already packed with herbal seasonings. Tennesse Pride is a popular brand.
You don't have to use ground pork sausage, however. This easy sausage dip can be made with practically any sausage. Some people prefer to use Italian sausage or another variety of hot sausage instead. Ground beef could be used in a pinch, but it wouldn't be very flavorful without adding additional seasonings.
How to make it
You can craft this easy recipe in approximately ten minutes. The first thing we want to do is brown the pork sausage in a large skillet, or saute pan, over medium-high heat. Crumble the sausage with a wooden spoon as it cooks. You can discard the excess grease that renders in the frying pan.
Next, the Rotel tomatoes and cream cheese can be added. As the cream cheese melts, stir everything into the browned sausage until well combined. The dip can be served right away or kept warm in a crock pot set on low heat during a party.
If you have leftovers be sure to store them in an airtight container in the refrigerator and reheat within a week. The savory flavor will actually continue to meld overnight, making this a good appetizer to make in advance too!
Rotel Sausage Dip Variations
Since Rotel sausage dip is such an effortless appetizer to concoct, it lends itself well to customizing. As already mentioned you can substitute various flavors of Rotel and sausage, however, you can also create a cheesy sausage dip by adding Cheddar cheese or Velveeta cheese.
Adding sauteed onions, or your favorite herbs is another great way to customize the flavor of this hearty dip. If you wish to create a spicy dip, using hot breakfast sausage along with chopped jalapenos, and hot sauce will be an incredible combination!
My recipe calls for cream cheese because I feel it gives this simple dip the best flavor and texture, but you can substitute sour cream in a pinch. However, sour cream will lighten the texture of the dip.
What should I serve with it?
- Crusty Baguette
- Tortilla chips
- Pita Chips
More Easy Party Appetizers
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Rotel Sausage Dip
- 1 pound Breakfast Sausage (such as Tennessee Pride)
- 8 oz Cream Cheese
- 10 oz Rotel Diced Tomatoes and Green Chilies (drained)
- Crusty Baguette, Crackers, Tortilla chips, or Pita Chips
- Brown sausage in a saute pan over medium-high heat and crumble. Drain excess fat and discard.
- Stir in cream cheese and Rotel until blended.
- Serve with crusty bread, crackers, or pita chips for dipping.
This recipe was originally published on September 14, 2018.