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This easy Velveeta Cheese Dip with Sausage is rich, creamy, and loaded with flavor. Made with simple ingredients, it comes together in under 30 minutes and is perfect for game days, holidays, or family gatherings.
Melty Hot Sausage Cheese Dip
Velveeta Cheese Dip is a creamy, melty queso dip made with Velveeta cheese, savory ground sausage, Rotel tomatoes, and a touch of spice. It’s creamy, flavorful, and perfect for scooping up with tortilla chips. Unlike my classic three-ingredient Rotel Dip, this version is a little richer, more flavorful, and even creamier, thanks to the sausage and evaporated milk.
It’s also super easy it is to make! You can throw it together on the stovetop in less than 30 minutes or let it bubble away in the crockpot while you get everything else ready.
And the best part? It’s endlessly customizable. Swap in ground beef or turkey, add black beans or corn, spice it up with jalapeños, or keep it simple and classic. No matter what you mix in, it always comes out delicious.
Table of Contents
Key Ingredients
This recipe builds on the classic Velveeta + Rotel combo by adding sausage, spices, and a few extras that make it even creamier and more filling:
- Ground Sausage: I love using breakfast sausage because it adds a savory, slightly spiced flavor that balances perfectly with the creamy cheese. You can also use ground beef or turkey if that’s what you have.
- Velveeta Cheese: The star of the show! Velveeta’s ultra-smooth melt makes it the perfect base for any queso-style dip.
- Evaporated Milk: Adds richness and a silky texture that keeps the dip from getting too thick as it cools.
- Butter: Just a touch for extra creaminess and depth of flavor.
- Rotel Tomatoes with Green Chilies: For that essential tangy, spicy kick. Use mild, medium, or hot depending on your crowd.
- Seasonings: Garlic powder, onion powder, and cumin give this dip a Tex-Mex flavor boost.
- Fresh Lime Juice: A squeeze of lime brightens up all the rich, cheesy flavors and makes this dip taste fresh, not heavy.
How to Make Velveeta Cheese Dip Step-By-Step
Velveeta cheese dip with sausage takes just a little more love than Rotel Dip, but the results are so worth it. It’s rich, hearty, and flexibly enough to make your own with endless mix-ins. Here s how to make it:
Cook the sausage in a large skillet over medium-high heat. Add the ground sausage and cook until browned, about 6 to 8 minutes. Remove to a plate and drain any excess grease.
Return the skillet to medium heat. Add the Velveeta cubes, evaporated milk, butter, garlic powder, onion powder, and cumin. Stir often until the cheese is fully melted and silky smooth.
Stir the cooked sausage back in, then mix in the can of Rotel tomatoes and a squeeze of fresh lime juice. Cook for another 5 minutes over low heat so the flavors meld together.
Garnish with fresh cilantro, jalapeños, or extra lime wedges and enjoy right away with tortilla chips.
Keep it warm. This dip thickens as it cools, so a slow cooker set to WARM is your best friend if you re serving a crowd.
How to Make Velveeta Cheese Dip in the Slow Cooker
If you’re hosting a party, the slow cooker is the best way to make (and serve!) this recipe. It keeps the dip hot, creamy, and ready for snacking all night long.
- Heat a skillet over medium-high heat and cook the sausage until browned. Drain the grease.
- Transfer the cooked sausage to your slow cooker and add the Velveeta cubes, evaporated milk, butter, Rotel, garlic powder, onion powder, cumin, and lime juice.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, stirring occasionally until the cheese has melted and everything is creamy.
- Reduce the heat to WARM for serving. Stir every now and then to keep the dip smooth.
Tip: If the dip starts to thicken as it sits, stir in a splash of milk to loosen it back up.
Flavorful Variations
One of the best things about Velveeta Cheese Dip is how easy it is to customize:
- Protein swaps: Try ground beef, turkey, or spicy chorizo instead of sausage.
- Add-ins: Mix in corn, black beans, or diced jalapeños for extra flavor and texture.
- Seasoning twists: Add taco seasoning, chili powder, or smoked paprika to change up the flavor.
- Make it spicier: Stir in hot sauce or use extra-hot Rotel.
Storage and Reheating
Refrigerate leftovers in a sealed container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often and adding a splash of milk to keep it smooth. Freezing is not recommended.
Frequently Asked Questions
Yes! Double all the ingredients and use a large slow cooker to keep it warm.
Processed cheese is what gives this dip its signature creaminess, but you could try American cheese or a mix of cream cheese and shredded cheddar.
More Cheesy Dip Recipes
Velveeta Cheese Dip Recipe with Sausage
Ingredients
- 2 teaspoon olive oil
- 1 pound ground sausage, I used ground breakfast sausage
- 1 (32-ounce) block Velveeta cheese, cut into cubes
- 1 (12-ounce) can evaporated milk
- 2 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- 1 (10-ounce) can Ro-Tel Tomatoes and Green Chilies, mild, medium, or spicy
- 1 lime, juiced
Instructions
- Heat the olive oil in a large skillet set over medium-high heat. Add the sausage and cook until browned, about 6-8 minutes. Remove the cooked sausage to a clean plate and drain any grease left behind in the skillet.
- Return the skillet to the stovetop set over medium heat. Add the Velveeta cheese, evaporated milk, butter, garlic powder, onion powder, and cumin powder. Stir and cook for 6-8 minutes or until the cheese is fully melted.
- Return the sausage to the pan and stir in the Ro-Tel and fresh lime juice.
- Reduce heat to low and continue to cook, stirring frequently, for an additional 5 minutes.
- Best served immediately with fresh lime juice, chopped cilantro (optional), and tortilla chips.
Notes
- Ground beef, chicken, or turkey may be used in place of the ground breakfast sausage. Brown the meat well for the best flavor.
- Evaporated milk keeps the cheese sauce smooth and prevents clumping.
- Keep it warm in a mini slow cooker for parties and stir occasionally.
- Storage: Keep stored in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave for 2-3 minutes, or until heated through. Stir every 30 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made in the crock pot?
Yes, per the main post above:
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To make Velveeta cheese dip in your favorite crockpot or slow cooker:
First, brown the sausage on the stovetop over medium-high heat.
Transfer the sausage to your crockpot and add all of the remaining ingredients.
Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
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🙂
I go simple with the Rotel , velvetta
And sausage. Scoops are the dipping tool. I may try the cumin or taco seasoning. I freeze in my batch size and microwave when hungry.
My wife , who is not a fan calls it “barf”
I love it!!!
Not enough scoops is a bummer!