Crockpot Rotel Dip Recipe
Our Crockpot Rotel Dip is creamy, cheesy, meaty, and always a hit at parties and game day gatherings. Just add everything to the slow cooker, let it melt together, and serve it warm with tortilla chips for an easy appetizer everyone keeps coming back for.
Servings: 12
Calories: 254kcal
Equipment
- Crockpot / slow cooker
Ingredients
- 1 pound spicy breakfast sausage
- 12 ounces Velveeta cheese cut into cubes
- 8 ounces Pepper Jack cheese cut into cubes
- 1 10.5-ounce can fire roasted diced tomatoes , undrained
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 medium yellow onion diced
Instructions
Brown the sausage.
- Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it apart with a wooden spoon or spatula, until browned and fully cooked. Remove the sausage from the skillet and set aside. Leave about 1 to 2 tablespoons of the sausage drippings in the pan.
Sauté the vegetables.
- Add the diced red bell pepper, green bell pepper, and onion to the same skillet. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Remove from the heat.
Add everything to the slow cooker.
- Add the cooked sausage, sautéed vegetables, Velveeta, Pepper Jack cheese, and undrained fire-roasted tomatoes to the slow cooker. Stir everything together as well as you can.
Cook the dip.
- Cover and cook on HIGH for 1 to 1 ½ hours, stirring about every 20 minutes, until both cheeses are completely melted and the dip is smooth, hot, and creamy.
Adjust the consistency.
- If the dip is thicker than you like, stir in a small splash of milk until it reaches your preferred consistency.
Serve.
- Once the cheese has fully melted, switch the slow cooker to WARM if you are serving the dip over a longer period. Let it cool for a few minutes before serving with tortilla chips, pita chips, crackers, pretzel crisps, crostini, or fresh vegetables.
Notes
- Cube the cheeses into equal, bite-sized pieces so they melt faster and more evenly.
- Stir the dip every 20 minutes or so while it cooks to keep the cheese from sticking to the bottom.
- Don’t drain the tomatoes. The liquid helps keep the dip creamy and easy to scoop.
- Cook the peppers and onions in the sausage drippings for extra flavor.
- Keep the slow cooker on warm once the cheese has melted if you’re serving it for a party or game day.
- For less heat, use mild breakfast sausage and Monterey Jack instead of Pepper Jack.
- For more heat, use hot sausage, extra Pepper Jack, or a can of hot Rotel in place of the fire-roasted tomatoes.
Nutrition
Calories: 254kcal | Carbohydrates: 5g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 804mg | Potassium: 239mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 11mg | Calcium: 310mg | Iron: 1mg
