Sausage Rotel Dip Food

HOT SAUSAGE DIP

Steps:

• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
• Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

VELVEETA® SPICY SAUSAGE DIP

Steps:

• Mix ingredients in microwaveable bowl.
• Microwave on HIGH 5 minutes or until VELVEETA is completely melted, stirring after 3 minutes.

SAUSAGE ROTEL DIP

Steps:

• Brown sausage in skillet; drain excess grease.
• Add cream cheese and cook over medium heat until melted.
• Add Rotel and mix well.
• Serve warm with chips.

ROTEL SAUSAGE DIP

Steps:

• Brown the sausage on the stove over medium-high heat, breaking up into small pieces as it browns. Once the sausage is browned, drain off any excess grease and return to skillet.
• Add in cream cheese and rotel tomatoes and cook over medium heat until the cream cheese is melted and creamy.
• Transfer the dip to a serving dish and serve warm.
• Brown the sausage on the stove over medium-high heat. Once browned, turn off heat and drain any excess grease and then add sausage to a slow cooker.
• Add the cubed cream cheese and rotel tomatoes and place the lid on the slow cooker. Turn to low and let heat through, stirring every 15 minutes. It should only take 30-45 minutes for the cream cheese to melt into the dip.
• Once melted, turn the slow cooker to keep warm and serve. The dip will keep on warm for up to 3-4 hours.

ROTEL SAUSAGE DIP

Steps:

• Heat oil in a large skillet over medium-high. Add beef and chorizo; cook, stirring often to crumble beef, until browned, 6 to 7 minutes. Transfer meat to a plate lined with paper towels; drain 5 minutes. Transfer to a 6-quart slow cooker; stir in cheese, tomatoes-and-chiles, and crushed red pepper. Cover and cook on HIGH, stirring occasionally, until cheese is fully melted and sauce is smooth, about 1 hour. Turn slow cooker to WARM; serve with tortilla scoops.

SAUSAGE CREAM CHEESE DIP

Steps:

• Brown the sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Drain off any fat.
• Add Rotel and cream cheese, stirring until melted and heated through.
• Serve warm with tortilla chips.

SAUSAGE RO-TEL PARTY DIP

Steps:

• Fry sausage until brown and drain.
• Drain Ro-Tel and reserve 1/4 cup juice.
• Mix together cooked sausage, cream cheese, Ro-Tel and 1/4 cup juice.
• Place in a slightly greased 1 quart baking dish. Sprinkle cheese on top.
• Bake at 350 degrees for 20 to 25 minutes.
• Serve with corn chips or pita chips.

CREAM CHEESE SAUSAGE DIP RECIPE

Steps:

• Brown the sausage in a large skillet or cast iron skillet. Drain any excess grease.
• Then on low heat, mix in the diced cream cheese and the can of diced tomatoes with green chiles (do not drain).
• Stir constantly until the cheese is melted and all ingredients are combined thoroughly.
• Serve warm with your favorite chips or veggies.

CHEESY CROCKPOT SAUSAGE ROTEL DIP

Steps:

• Add a small drizzle of olive oil in a large skillet, and heat over MED-HIGH heat. Add both sausages and cook, breaking up meat with a wooden spoon as you cook, until sausage is browned, about 6-8 minutes.
• Drain cooked sausage, then add to crockpot insert. Top with garlic powder, dried onion, cubed cream cheese, Ro-tel, hot sauce, pinch of salt and pepper, and 1 cup of the cheddar cheese.
• Stir well, then cover and cook on LOW for 3-4 hours, or HIGH for 1.5-2 hours. Remove cover and sprinkle with remaining 1 cup of cheddar cheese, then cover again and cook another 10-15 minutes, until cheese is melted.
• Sprinkle with minced chives and serve hot.

EASY SAUSAGE ROTEL DIP WITH CREAM CHEESE RECIPE

Steps:

• Add sausage, Rotel & cream cheese into a pan.
• Turn the stove to medium heat & combine while heating.
• Transfer to a serving dish.
• Serve with tortilla chips and enjoy.

SAUSAGE DIP

Steps:

• Heat a 10-inch cast-iron skillet over medium heat until very hot. Add the sausage and break up into small pieces with a wooden spoon. Cook until no pink pieces remain, about 6 minutes.
• Reduce the heat to medium-low. Add the cream cheese and break up into smaller pieces. Add the salsa and stir well to combine. Continue to stir until all of the cream cheese is melted, about 3 minutes.
• Top with scallions and cilantro and serve right out of the skillet, with tortilla chips on the side.