Ingredients
Scale
- 1 lb ground pork sausage (mild, medium, or hot)
- 8 oz cream cheese, softened and cut into cubes
- 10 oz Rotel diced tomatoes and green chilies (1 can, do not drain)
- 8 oz Velveeta cheese, cut into cubes
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional: 2 tablespoons chopped fresh cilantro for garnish
- Optional: sliced jalapeños for garnish
- Tortilla chips, crackers, or vegetables for serving
Instructions
- Brown the Sausage – In a large skillet over medium-high heat, add the ground sausage. Break it apart with a wooden spoon or spatula, cooking for 7-10 minutes until completely browned with no pink remaining. Use your spoon to crumble it into small, bite-sized pieces as it cooks—smaller pieces integrate better into the dip.
- Drain Excess Grease – Once sausage is fully cooked, carefully drain off most of the excess grease using a slotted spoon to transfer sausage to a paper towel-lined plate, or by tilting the skillet and spooning out the fat. Leave about 1 tablespoon of grease in the pan for flavor—you don’t need to drain it completely dry.
- Reduce Heat – Lower your burner to medium-low heat. This prevents the cheese from scorching or becoming grainy as it melts.
- Add Cream Cheese – Add the cubed cream cheese to the skillet with the sausage. Stir continuously for 2-3 minutes until the cream cheese begins to melt and incorporate with the meat. Breaking the cream cheese into smaller cubes beforehand helps it melt faster and more evenly.
- Add Velveeta – Add the cubed Velveeta cheese to the skillet. Continue stirring frequently as it melts into the mixture, about 3-4 minutes. The Velveeta should melt smoothly into the cream cheese and sausage base.
- Stir in Rotel – Pour in the entire can of Rotel tomatoes with all its liquid. The liquid is important—it helps create the right consistency. Stir well to combine all ingredients evenly throughout the dip.
- Add Seasonings and Sour Cream – Stir in the sour cream, garlic powder, and onion powder. Mix everything together thoroughly until completely combined and heated through, about 2-3 minutes. The dip should be smooth, creamy, and uniform in color.
- Taste and Adjust – Sample the dip (carefully—it’s hot!) and adjust seasonings if needed. Add a pinch of salt if desired, though the sausage and cheese usually provide plenty.
- Serve Warm – Transfer the dip to a serving bowl or keep it right in the skillet for a rustic presentation. Garnish with chopped cilantro and jalapeño slices if desired. Serve immediately with tortilla chips, crackers, or vegetable sticks.
- Keep Warm for Parties – For extended serving during parties, transfer the dip to a slow cooker set on “warm” or “low” to maintain the perfect temperature and consistency throughout your event.
Notes
- For spicier dip, use hot sausage and hot Rotel; for milder, use mild varieties of both
- The dip thickens as it cools—add a splash of milk to thin it if needed when reheating
- Can be made in a slow cooker: brown sausage first, drain, then add all ingredients to the slow cooker and cook on low for 1-2 hours, stirring occasionally
- Substitute 2 cups shredded cheddar/Monterey Jack for Velveeta if preferred, though texture will be slightly different
- Leftovers store well in the refrigerator for up to 4 days
½ cup (based on 12 servings, dip only without chips)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup (based on 12 servings, dip only without chips)
- Calories: 245
- Sugar: 2g
- Sodium: 565mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 55mg