Grab some tortilla chips, because we’re making creamy, meaty, boldly flavored Rotel Dip with Sausage! This tried and true appetizer recipe is a staple for any potluck or dinner party I attend, and for good reason! It’s a decadently cheesy dip that’s got truly mouthwatering flavor and is incredibly quick and easy to whip up.

A black skillet is filled with rotel dip and topped with tomatoes, red onions, and green onions.

Rotel Dip with Sausage

This is just one of those dips I’m downright addicted to. When I make rotel dip with sausage, any diet rules I’m trying to follow go straight out the window! I can never have just one chip with this cheesy dip. I bet you can’t either, but I double dog dare you to try! Between the creamy consistency, the taco flavoring, and the meaty sausage, there’s just so much to love about this quick and easy dip.

And when I say quick and easy, I really mean that. Rotel dip with sausage is ideal for whipping up right before the party starts, so it’s fresh and ready to go! Plus, since it’s such a hassle-free recipe, you can make it before an event with no added stress. Just be sure to follow my super simple step by step instructions and you’ll end up with a dip everyone won’t be able to get enough of!

Let’s discuss what makes this easy dip such a huge hit. First off, the Taco Seasoning adds a great Southwest flavor to the dip as a whole that’s pretty irresistible. While you can use a store-bought baggie, my homemade seasoning is ten times better! Beyond that, the sausage crumbles in each cheesy, creamy bite really hit the spot. On top of all of that, the Rotel diced tomatoes are a staple ingredient that make the whole thing perfect!

A skillet filled with cheese dip is placed next to a large serving of tortilla chips.

How to Make It

This recipe will take you less than 20 minutes to make! Make it before or even during your party as a low stress appetizer when you’re in a time crunch.

Heat it up. Heat the olive oil in a skillet over medium heat.

Cook the sausage. Add the sausage (casings removed, if any) and break up with a fork. Cook the sausage until well browned and no longer pink.

Add the tomatoes. Drain the fat from the pan and add the tomatoes with the juice to the sausage. Stir and cook for 2 minutes to warm through.

Make it creamy. Stir in the cream cheese and turn the heat to low. Continue cooking, stirring constantly, until the cream cheese is melted and smooth.

Add the cheese and seasoning. Add the cheddar cheese and taco seasoning, stirring until melted and smooth.

Add the final touches, and enjoy! Top with garnish, if desired, and serve with chips immediately.

Two round chips have been placed in the skillet filled with dip.

Variations to Try

  • Make this cheesy dip spicy by adding any of the following ingredients – fresh jalapeños (with the seeds), cayenne powder, crushed red pepper flakes, or a few dashes of your favorite hot sauce!
  • Some of my favorite garnishes for this simple dip include diced tomatoes, red onions, fresh cilantro, and cojita cheese. While the garnishes are optional, they’re highly recommended!
  • I used 3 mild Italian sausage links, but you could also opt for 10 ounces of bulk sausage. If neither of those meats fits your needs, feel free to get creative with what sausage you choose to use.

Tips for the Best Rotel Dip with Sausage

  • Chopping the cream cheese into cubes helps it melt down a lot faster than just plopping the whole block into the pan.
  • A bag of shredded cheese will do the trick, but shredding a block yourself will make for a creamier dip.
  • I don’t recommend making this dip ahead of time, as it’s best served fresh.
  • If you do happen to have leftovers, keep it in an airtight container in the fridge for about 2-3 days and reheat on the stove top.
A single chip is being lifted from the cheesy dip.

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A black skillet is filled with rotel dip and topped with tomatoes, red onions, and green onions.

Get the Recipe: Rotel Dip with Sausage

Creamy, cheesy Rotel Dip with Sausage is the ultimate in party dips. So easy to make with just a few ingredients, you'll be dipping into this all day long.
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Ingredients

  • 1/2 tablespoon olive oil
  • 3 mild Italian sausage links, or 10 ounces bulk sausage
  • 1 14.5 ounce can Rotel Diced Tomatoes
  • 8 ounces cream cheese, cut into large dice
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoon taco seasoning
  • Diced tomatoes, chopped cilantro and cojita cheese for garnish, optional
  • Tortilla chips, for serving

Equipment

  • skillet

Instructions 

  • Heat the olive oil in a skillet over medium heat.
  • Add the sausage (casings removed, if any) and break up with a fork. Cook the sausage until well browned and no longer pink.
  • Drain the fat from the pan and add the tomatoes with the juice to the sausage. Stir and cook for 2 minutes to warm through.
  • Stir in the cream cheese and turn the heat to low. Continue cooking, stirring constantly, until the cream cheese is melted and smooth.
  • Add the cheddar cheese and taco seasoning, stirring until melted and smooth.
  • Top with garnish, if desired, and serve with chips immediately.

Notes

Best enjoyed soon after cooking. Leftovers are great served on tacos or enchiladas.
Calories: 231kcal, Carbohydrates: 3g, Protein: 9g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 57mg, Sodium: 439mg, Potassium: 180mg, Fiber: 1g, Sugar: 2g, Vitamin A: 477IU, Vitamin C: 4mg, Calcium: 137mg, Iron: 1mg