Sausage Dip With Cream Cheese And Rotel
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 can opener
- 1 Chef's knife
- 1 Cutting board
- 1 medium serving bowl (or small slow cooker)
Ingredients
- 1 pound ground pork sausage mild or hot
- 8 ounce cream cheese softened and cubed
- 10 ounce diced tomatoes with green chiles undrained Rotel
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika optional
- 1/4 cup sliced green onions optional for garnish
- 2 tablespoon chopped fresh cilantro optional for garnish
- 8 cup tortilla chips for serving
Instructions
- Place the skillet over medium heat and add the ground pork sausage.
- Cook the sausage, breaking it up with the spoon, until browned and fully cooked through, about 7–10 minutes.
- Drain excess grease from the skillet, leaving about 1 tablespoon for flavor if desired.
- Reduce the heat to low and add the cubed cream cheese to the cooked sausage.
- Stir constantly until the cream cheese is fully melted and evenly combined with the sausage.
- Add the undrained diced tomatoes with green chiles to the skillet and stir to combine.
- Sprinkle in the garlic powder, onion powder, black pepper, and smoked paprika and mix well.
- Continue cooking over low heat, stirring frequently, until the mixture is hot and bubbly, about 3–5 minutes.
- Remove the skillet from the heat and let the dip rest for 5 minutes to slightly thicken.
- Transfer the dip to a serving bowl or warm slow cooker and garnish with sliced green onions and chopped cilantro if using.
- Serve warm with tortilla chips for dipping.
Notes
For best results, use good-quality sausage since it provides most of the flavor, and adjust the heat level by choosing mild or hot sausage and regular or hot Rotel. If you prefer a looser dip, stir in 2–4 tablespoons of milk or half-and-half while warming; for a thicker dip, let it sit a few extra minutes before serving. This dip holds very well on the “warm” setting of a slow cooker for parties, just stir occasionally to prevent sticking. Leftovers reheat nicely on the stovetop or in the microwave with a splash of milk, and you can repurpose them as a topping for baked potatoes, nachos, or scrambled eggs.
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