Food and Recipes Recipes Rotel Sausage Dip 5.0 (1) 1 Review Our easy, six-ingredient Rotel sausage dip is the perfect party appetizer. It's so simple to prepare. Your slow cooker does most of the work. By Patricia S York Patricia S York Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. She contributed to articles about food, gardening, and pets. Southern Living's editorial guidelines Published on May 7, 2019 Rate PRINT Share Active Time: 20 mins Total Time: 1 hr 20 mins Yield: Serves 16 (serving size: 1/2 cup) This easy, six-ingredient Rotel Sausage Dip is the perfect party appetizer. It's so simple to prepare, and it's a great, crowd-pleasing starter to have on hand when hungry guests are knocking at your door. Whether you're at a tailgate party, a reunion, or a church social, this dip is a winner, and everyone will be glad you brought it. It's made with olive oil, ground beef, chorizo, Velveeta, and plenty of diced tomatoes and green chiles, i.e.: Rotel, which is our favorite go-to ingredient for this recipe. Top it off with crushed red pepper, and you'll have the party app that always pleases ready for dipping and your table in no time at all. The Southern Living Test Kitchen gives it high praise: "This tastes like happiness with meat added." Serve with a scoop-shaped chip, and you're good to go. The Test Kitchen also recommends that you "make sure you switch your slow cooker to warm after it's done melting the cheese so it doesn't continue to cook. Stir frequently to avoid a film developing on top of the dip." Enjoy! Caitlin Bensel Ingredients 2 tablespoons olive oil 12 ounces ground beef sirloin 8 ounces dry-cured Spanish chorizo, finely chopped 2 pounds processed cheese (such as Velveeta), cubed 2 (14-oz.) cans diced tomatoes and green chiles (such as Rotel) 1/2 teaspoon crushed red pepper Tortilla scoops, for serving Directions Heat oil in a large skillet over medium-high. Add beef and chorizo; cook, stirring often to crumble beef, until browned, 6 to 7 minutes. Transfer meat to a plate lined with paper towels; drain 5 minutes. Transfer to a 6-quart slow cooker; stir in cheese, tomatoes-and-chiles, and crushed red pepper. Cover and cook on HIGH, stirring occasionally, until cheese is fully melted and sauce is smooth, about 1 hour. Turn slow cooker to WARM; serve with tortilla scoops. Rate It Print