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–+ servings
Rotel Dip in a white bowl on a platter with tortilla chips.
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Rotel Dip

This Rotel Dip is easy to make with melty Velveeta, savory sausage, diced tomatoes, and a hint of jalapeno! Serve it with tortilla chips and watch it disappear!
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 12 people
Calories: 182kcal
Author: Stephanie

Ingredients

  • ½ lb. ground breakfast sausage see notes
  • 2 jalapenos seeded and diced
  • 2 tablespoons butter or sausage drippings
  • 2 tablespoons flour
  • 1 cup milk plus more as needed
  • 16 oz. Velveeta cheese cut into cubes
  • 1 (14.5 oz.) can Rotel diced tomatoes with green chilies undrained
  • ½ teaspoon EACH: Chili powder, garlic powder, paprika, oregano, mustard powder
  • 1-2 teaspoons hot sauce I use Frank’s
  • 3 tablespoons roughly chopped cilantro plus more to garnish
  • ½ Roma tomato finely diced, to garnish. (Optional)
US Customary - Metric

Instructions

  • If possible, temper (heat) the milk in the microwave for 45 seconds. This brings it to a warmer temperature to ensure it doesn’t curdle. Measure out remaining ingredients before beginning.
  • Cook and crumble the sausage in a skillet over medium-high heat for 5-6 minutes. Add the diced jalapenos and cook for 3-4 more minutes, or until the sausage is cooked through. Remove and set aside.
  • Add the butter (or use sausage drippings) to the same skillet over medium-low heat. Add the flour and use a silicone spatula to stir until combined and smooth, 1-2 minutes.
  • Add the milk gradually, stirring continuously, until incorporated.
  • Add the Velveeta cubes and increase the heat to medium. Stir until melted and smooth.
  • Add the Rotel tomatoes with the juices from the can, the seasonings, hot sauce, and cooked sausage/jalapeños. Stir to combine. If a slightly thinner consistency is desired, add more milk in splashes and stir to combine.
  • Stir in the cilantro and remove from heat. If desired, garnish with more cilantro and diced tomatoes. Serve with tortilla chips!

Notes

Pro Tips:
  • Heat Level: This recipe has a mild kick to it as written.
    • Spice Lovers: Add a little extra hot sauce and a pinch of cayenne. Spicy sausage and the hot Rotel or extra hot Rotel may also be used.
    • Non-Spice Lovers: Omit the hot sauce and jalapenos (or use a little diced bell pepper instead), and use mild Rotel. The chili powder can also be omitted if needed.
  • Sausage: I highly recommend Jimmy Dean regular sausage for this recipe, it’s delicious. I find it near the bacon and breakfast sausage. They also have a hot variety (which really isn’t very hot). You can also use Italian sausage if preferred.
  • Hot Sauce: I use Frank's Hot Sauce for this recipe.
  • Making-Ahead Method: This can be fully prepared up to 2 days ahead of time and reheated in a warm crock pot or in the microwave. I recommend using 50% power for 30-60 second intervals, stirring in between. You may need to add a little milk or chicken broth to thin out the consistency slightly.
  • Adding beans, beer, and onions: Try my Velveeta Queso recipe for a fully loaded version of this recipe!
  • Serve this Rotel Dip with my Homemade Tortilla Chips, Guacamole, and Salsa!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This dip does freeze/reheat well, let it thaw completely before reheating in a warm crock pot or in the microwave as outlined in the pro tips above.
Nutritional information is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition

Calories: 182kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 756mg | Potassium: 289mg | Fiber: 1g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 1mg