3-Ingredient Sausage Cream Cheese Dip
Servings: 8 servings
Ingredients
- 1 pound hot pork sausage roll
- 8 ounces cream cheese cubed
- 1 (10-ounce) can Rotel Original Diced Tomatoes & Green Chilies
Instructions
Stovetop method
- In a large skillet, brown the hot pork sausage over medium heat. Use the spatula to break the sausage up into small pieces. Drain the excess grease.
- On medium-low heat add the cubed cream cheese and the can of Rotel (with the liquid).
- Stir occasionally until the cream cheese is fully melted. Serve warm.
Slow cooker method
- In a large skillet, brown the hot pork sausage over medium heat. Use the spatula to break the sausage up into small pieces. Drain the excess grease.
- Add the browned sausage, cubed cream cheese, and the can of Rotel (with the liquid) to the slow cooker. Stir to mix the ingredients.
- Cover and cook on low heat for 1 hour or until the cheese is fully melted, stirring occasionally.
- Set the slow cooker to the warm setting when serving.
Notes
Velveeta cheese: For an ultra-creamy and cheesy dip, add 4 to 8 ounces of cubed Velveeta.
Less chunky: To stretch this recipe and make it less chunky, add a second block of cream cheese.
Adjust the heat: For more heat, use the hot Rotel variety or add some crushed red pepper. For less heat, use regular breakfast sausage instead of hot. You can also use a mild Rotel or mild salsa.
Storage: Store leftover cream cheese sausage dip in the refrigerator. First, let it cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
