This Slow Cooker Rotel Dip with Sausage and cream cheese is a crowd-pleasing appetizer for holidays or game day. It’s incredibly simple, requires only minutes of prep, and uses just five main ingredients. Serve warm with tortilla chips and watch it vanish.
This cheesy Rotel dip has been a family favorite for years. Brown the sausage, add it to the slow cooker with the cheeses and Rotel, then let the crockpot melt everything together. The slow cooker does the work while you relax.
It may not be the most elegant dip, but it’s one of the most addictive. Served hot, it’s perfect for cold weather gatherings, holiday parties, or game-day crowds.
Why You’ll Love This Dip:
- Easy. Minimal prep and straightforward steps.
- Budget Friendly. Only five ingredients and it feeds a crowd.
- Great for Potlucks. Keep it in the slow cooker for easy serving.
- Prep Ahead. Make the dip before your event and keep it on warm until serving time.
- Big on Flavor. Creamy, cheesy, with a pleasant kick from the Rotel.
Ingredients:
Sausage: Regular breakfast pork sausage works best—its savory flavor pairs well with cream cheese and Rotel.
Cream Cheese and Cheddar: These form the creamy, cheesy base. For best results, shred the cheddar from a block.
Rotel: Canned diced tomatoes and green chiles add brightness and a touch of heat; choose mild, medium, or hot to suit your taste.
Green Onion: Thinly sliced and sprinkled on top for color and a fresh bite.
See the recipe card below for exact quantities.
Substitutions and Variations:
For more heat, use medium or hot Rotel, or swap the cheddar for Pepper Jack. Velveeta can replace cheddar for an ultra-smooth texture. Garnish choices include chives or cilantro instead of green onion.
How to Make Slow Cooker Rotel Dip:
Step 1: In a large skillet over medium heat, cook the sausage until no longer pink, breaking it into small pieces. Drain excess grease and transfer the cooked sausage to the slow cooker.
Step 2: Add shredded cheddar, cream cheese, and the can of Rotel with its juices on top of the sausage. Set the slow cooker to high and cover for 30 minutes.
Step 3: Uncover and stir to combine. Replace the lid and cook for an additional 20 minutes until fully melted and blended.
Step 4: Give the dip a final stir, top with sliced green onions, and serve hot with tortilla chips.
Expert Tips:
- Drain sausage grease thoroughly before adding it to the slow cooker to keep the dip from becoming oily.
- Shred cheddar from a block for the smoothest melt—pre-shredded cheeses contain anti-caking agents that can affect texture.
- Avoid cooking on high for too long to prevent the edges from firming up; keep the finished dip on warm and stir occasionally.
Recipe FAQs:
This dip is meant to be thick. If you prefer a thinner consistency, stir in a few tablespoons of water or include the juices from the Rotel can to loosen it up.
Keep the dip on the warm setting in the slow cooker and stir it periodically to maintain a smooth texture.
Serve directly from the slow cooker so guests can help themselves. Place a bowl of tortilla chips and a serving spoon next to the crockpot.
Refrigerate leftover dip in an airtight container for 2–3 days. Reheat gently in the slow cooker on low or on the stovetop over medium-low heat, stirring until smooth.
More Appetizers To Try:
Christmas Tree Charcuterie Board-
Mini Stuffed Sweet Peppers with Cream Cheese (Bacon Wrapped)
-
Chocolate Covered Pecans Recipe
-
Goat Cheese Crostini
If you try this Sausage Rotel Dip recipe, please leave a star rating and share your feedback in the comments — enjoyed recipes are the best kind of feedback!
Recipe
Slow Cooker Rotel Dip with Sausage
5 from 1 review
- Author: Tara Smithson
- Total Time: 1 hour, 10 minutes
- Yield: 3 cups
Description
This Slow Cooker Rotel Dip with Sausage and cream cheese is a delicious, easy appetizer. It takes minutes to prep, uses only five ingredients, and stays warm in the slow cooker for easy serving.
Ingredients
Scale
- 16 ounce Jimmy Dean Regular Pork Sausage
- 8 ounces cream cheese
- 8 ounces sharp cheddar cheese, shredded from a block
- 10 ounce can mild Rotel (tomatoes with chiles) with juices
- ¼ cup green onion, thinly sliced
Instructions
- In a large skillet over medium heat, cook the sausage until no longer pink, breaking it into small pieces. Drain excess grease and transfer the sausage to the slow cooker.
- Add shredded cheddar, cream cheese, and Rotel (with juices) on top of the sausage. Set the slow cooker to high, cover, and cook for 30 minutes.
- Uncover and stir to combine. Replace the lid and cook for another 20 minutes.
- Stir again, top with green onions, and serve hot with tortilla chips.
Equipment
nonstick skillet
slow cooker
knife
cutting board
Notes
- Drain sausage grease before adding to the slow cooker to prevent an oily dip.
- Shred cheese from a block for a better melt—pre-shredded cheese contains anti-caking agents that can affect texture.
- Avoid overcooking on high to prevent the edges from firming up; keep on warm and stir as needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: appetizer
- Method: slow cooker
- Cuisine: American