Rotel Cheese Dip

A hand holding a tortilla chip that has been dipped in Rotel dip over a crock pot.

5 from 1 vote

This slow cooker Rotel Dip Recipe blends Italian sausage, zesty taco seasoning, and a trio of melted cheeses for an irresistible party appetizer that's sure to be a hit!

Prep Time10

Cook Time2

Total Time2 10

Course: Appetizer

Cuisine: American

Keyword: Rotel Dip

Servings:

Calories: 526kcal

Author: Ryan Allen

Ingredients

1 pound ground Italian sausage
16 ounces Velveeta cheese cut into 2" cube
16 ounces mild cheddar cheese cut into 2" cube
16 ounces Monterey Jack cheese cut into 2" cube
2 (10 ounce) cans Rotel diced tomatoes with green chilies
1 tablespoon taco seasoning
1 bunch green onion
2 teaspoons garlic (minced)
½ cup milk

Instructions

In a large skillet over medium heat, add Italian sausage and cook until brown, about 5-7 minutes. Drain the excess fat and set aside.
Add cooked sausage and remaining ingredients to a 6-quart slow cooker.
Cover and cook on low for 2 hours or on high for 1 hour. Stir 2-3 times while cooking.
Stir until well combined and serve with the slow cooker left on warm.

Notes

- Spray the slow cooker: This dip is cheesy and gooey, so give your slow cooker a spritz of non-stick cooking spray to make clean up a little easier.

- Storage: Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the slow cooker or on the stove. We don’t recommend freezing this dip, as it will lose its creamy texture.

- Do not drain the tomatoes: Use everything that’s in the can; don’t discard the liquid, as it is used to create the silky texture.

Nutrition