Crockpot Velveeta Rotel Sausage Dip

A warm, cheesy, slightly spicy dip that’s perfect for game days, potlucks, or any gathering where comfort food rules.

Scale

1. Brown the Sausage

In a large skillet over medium heat, crumble and cook the sausage until browned and no pink remains. Drain excess grease.

Tip: Break the sausage into fine crumbles for the best meat-to-cheese ratio in every scoop.

2. Transfer to Crockpot

Add the cooked, drained sausage to the slow cooker.

3. Add Cheese, Rotel & Seasonings

Add the cubed Velveeta, undrained Rotel, garlic powder, smoked paprika, and optional cayenne pepper.

Tip: Don’t worry about mixing perfectly now; the cheese will melt evenly as it cooks.

4. Slow Cook

Cover and cook on LOW for 2–3 hours, stirring once halfway through.

Tip: Cooking on LOW ensures a smooth, creamy dip without risk of burning or separating.

5. Final Stir & Garnish

Once the cheese is fully melted and the dip is hot and bubbly, stir well. Garnish with green onions, cilantro, and jalapeño slices before serving.

6. Serve

Keep warm in the crockpot. Serve with tortilla chips, pretzels, baguette slices, or veggie sticks for dipping.

Make Ahead: Brown sausage and cube cheese the day before. Store separately, then combine and cook in crockpot when ready.
Thin the Dip: Add a tablespoon or two of milk, cream, or even light beer to reach desired consistency.
Flavor Twists:
- Buffalo Chicken Dip: Use shredded chicken + buffalo sauce instead of sausage.
- Pepperoni Pizza Dip: Add mini pepperoni and Italian seasoning.
- White Queso-Style: Substitute white American cheese and add cream of chicken soup.