Crowd Pleaser: Just 3 ingredients. My brother devoured half the pot before the guests even arrived.
-Ingredient Sausage Dip
| Prep Time | Cook Time | Yield |
| 5 Minutes | 1-2 Hours (Low) | ~12 Servings |
The Ingredients
- 1 lb Ground Sausage: Usually “Original” or “Hot” pork breakfast sausage (like Jimmy Dean).
- 1 block (16 oz) Velveeta: Cubed for faster melting.
- 1 can (10 oz) Ro-Tel: Diced tomatoes and green chilies. Do not drain it—the liquid is what gives the dip the right consistency.
The Method
1
Brown the sausage
Stovetop first
In a skillet over medium-high heat, brown the sausage until fully cooked. Drain the grease well. If you skip the draining, the dip will have an oily orange layer on top.
2
Combine in Crockpot
Layering for even melting
Place the cubed Velveeta in the slow cooker. Pour the cooked sausage over it, then top with the entire can of undrained Ro-Tel.
3
Slow cook and stir
Low for 1-2 hours
Cover and cook on Low. Check after 45 minutes and give it a good stir to incorporate the tomatoes and chilies into the melting cheese. Once it’s smooth and bubbling, it’s ready.
4
Hold and serve
Switch to ‘Warm’ setting
Turn the slow cooker to the “Warm” setting for the duration of the party. If it gets too thick after a few hours, stir in a splash of milk.
The Pro Tip: For a “Texas Style” kick, use the “Hot” Ro-Tel and Chorizo instead of breakfast sausage. If you want a more mild, creamy finish, stir in 4 oz of cream cheese during the last 20 minutes of melting.
