Cheesy Crockpot Sausage Rotel Dip The Chunky Chef Brown sausage as directed in step 1. drain and return to skillet. add garlic powder, dried onion, cubed cream cheese, ro tel, hot sauce, pinch of salt and pepper, and 1 cup of the cheddar cheese. stir well, then cook on med low until hot and bubbly. sprinkle top with remaining 1 cup cheddar cheese, then cook another 5 minutes or until cheese is. Transfer the browned sausage to your crockpot insert, and dump in 2 cans of rotel. add the cubed cream cheese and cover. choose your desired heat setting depending on when you want to serve your dip. heat stirring occasionally until fully combined, about one hour on low heat. turn heat down to "keep warm".
Crockpot Sausage Cream Cheese Dip Sausage Rotel Dip Drain excess grease as needed. combine the ingredients. add meat to the slow cooker with remaining rotel dip ingredients (except for green onions, if using). slow cook. turn slow cooker to high heat and cook the sausage dip until it’s hot and bubbly, and the cheese melts. stir before serving. We’ve made this recipe for years but use two chubs of sausage and 4 packages of cream cheese. big family to feed sometimes and this is their favorite dip. raise the level of this dip by using the alabama fire cracker recipe for saltines instead of using tortilla chips. In a large skillet on the stove top brown and crumble the sausage until cooked through. drain off the excess cooking fat. add the cooked sausage, cream cheese and tomatoes to a 3 to 4 quart slow cooker. cover and cook on low for 2 hours. stir. How to make crockpot sausage dip step by step. warm the cream cheese: spray a slow cooker with nonstick spray and set the temperature to low. add 20 ounces (1 can) of rotel tomatoes, their juices, 32 ounces (4 bricks) of cream cheese, and the juice of 1 2 limes (if using) to the slow cooker. mix well and place the lid on top.
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