slow cooking expert and mom to three
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A Year of Slow Cooking

Friday, October 3, 2008

CrockPot Cream Cheese, Sausage, and Rotel Dip


Day 277.

Happy Friday Fondue Day! Except this is more of a dip, than an actual fondue. I've never been very good at rules.

This dip is famous. This is The Internet's Dip. When I posted that I needed more recipes for the Little Dipper, I got no less than FORTY emails telling me about this dip. Pretty much everybody acknowledged that the ingredients were weird and shouldn't taste good together, but they just do.

Last night I had the extreme honor of going to a local book signing for Sleep Is For the Weak (which you should totally buy for everybody you know for a holiday gift) and then the fabulous Mizz Jenny spent the night.

Because I love her, and I know how much she loves The Internet, I made her this dip. I also gave her pink champagne. Because nothing says high-class like rotel and sausage dip with pink champagne.

The Ingredients.

--8 oz block of cream cheese
--1 can tomatoes and green chiles (aka Rotel), drained
--1 lb breakfast sausage, browned and drained

The Directions.

I didn't use the Little Dipper (I said I wasn't good at rules!), I used my 1.5 quart crockpot, and it was the right size. You'll need to cut the recipe in half to fit the Little Dipper.

Brown the sausage on the stove, and drain on paper towels.

Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel, and add it.

Cover and cook on low for about 90 minutes, or on high for 45. Stir well and eat with tortilla chips.

The Verdict.

Dude. This is good. I can not believe how good it is.

The ingredients are still weird. I totally agree.

84 comments:

Joanna said...

you're right. these ingredients are bonkers! haha but some of the best food has weird ingredients... like chocolate mayonnaise cake.

Danny and Shannon said...

I had a friend bring this to a party a few months ago and it was amazing! I never dreamed it would be so good!

The Young Circus said...

Yea! I'm so glad you made this!! Our family LOVES this dip! :-)

Michele said...

Holy smoked sausage!! Does THAT ever look yummy?!?! Being born and bred in the Lone Star State, I feel Rotel makes everything better! And of course, being a girl. . . only cream cheese can perfect what Rotel did not! YOU ROCK and our family LOVES your site!

Stephanie said...

We make this all the time, but instead of cream chesse, we use Velveeta

Caps said...

AAAAAAAAAAAAHHHH! My friends and I love love love this stuff. We call it "Heart Attack in a Bowl". But it is so fricking unbelievably fantastically delicious. Everyone go make some!

The Wade's said...

Sounds great for halftime!

Paula said...

Anything with cream cheese in it sounds good to me! Think I will give it a try this weekend. Thanks

Sisters Savings said...

Yummy! Thats all I am saying. I will be making this probably tonight!

Khadra said...

Im about to go on a diet, you have to post this now LOL!!!

Im going to try it too. Im also no good at rules.

Mouse said...

Not a crockpot recipe, but salsa and cream cheese whirred up in a blender is wonderful. That's what makes me think these ingredients work together.

Lori said...

This is a great dip! We use Jimmy Dean Breakfast sausage too!

billy said...

I think those ingredients sound awesome together, I don't know what y'all are talkin' bout!

Another dip i make with cream cheese involves mincing up a ton of button mushrooms really fine, sauteeing in butter, throwing in some canned clams, and then mixing in a bunch of cream cheese. I suppose this could be crocked as well, although I've always just done it in a pan. I might try combining this and that recipe!

Chasity said...

We make this with Velveeta. (I remember your kids like that) Sometimes with hambuger meat and sometimes without. The orginal way I had it was with sausage, hambuger, rotel, and velveeta. (I do not care for pork, so I omit that now) I love cream cheese, so I will have to give it a try. (minus pork)
I love you blog and enjoy all the receipes.
Be blessed,
Chasity

Stephanie said...

Try this dip with either hard or soft chorizo....not kidding it will rock your world. Try cream cheese AND Velveta, keep your cardiologist on speed dial!

Candace said...

It's fabulous with Velveeta.

Amy said...

I also unroll a crescent roll in a baking dish, smooth this yummy goodness on it, and then top with another unrolled crescent roll. Bake at 350 until the crescent roll is golden on to and you have the world's best breakfast casserole!

Anonymous said...

We call this "crack dip" becuase it's like crack...one taste and your addicted!
Now I'm going to have to make some!

Stephanie said...

Hmm. Cream cheese, sausage, and Ro-tel. Actually, that sounds absolutely delicious, and now I'm craving some good chips and dip!

Not Afraid to Use It said...

We always ALWAYS have these ingredients on hand to make this dip, though we use the Jimmy Dean bulk sausage because it is so easy to fry up with no chopping. The two key things we have learned in the years we have made this dip is that no brand but Rotel will do. We also don't bother to drain the Rotel because it makes the dip go further and easier to scoop. I am so glad you posted this recipe. It is one that everyone should try at least once!!

Procrastamom said...

I'm betting that there is no way in hell, as a Canadian, I can buy that Rotel stuff here (we simply DO NOT have a lot of choice when it comes to Southwest/Mexican food). Wonder if a can of tomatoes and a can of green chilies would work just as well, because that dip looks delicious!

Beth (A Mom's Life) said...

I make this all the time. I just use the sausage that's already ground up. That saves a step...no need to chop anything.

Shelly said...

I am one of the 40, I guess! I use a roll of Jimmy Dean sausage, and it fits perfectly in my lil dipper. Maybe you had too much sausage. Glad you liked it as much as I do!

Mommy (Becky) and Madalyn said...

I've had this before and it is one yummy dip! The way my friend makes it is the same as how you made yours plus she adds in a block of velvetta. So yummy!

I love checking in on your blog (I first heard about it on the RR show), and I'm going to be sad once the year is up. Thanks for keeping your resolution as I really enjoy your recipes.

Ron Merlin said...

Not that you need help with Crockpot recipes, but here's one I just posted on my blog that I like and thought I would share it with you.

http://themerlinmenu.blogspot.com/2008/07/crock-pot-potato-leek-soup.html

gfcfmom said...

I posted a link to your gluten free playdough recipe on my site www.whattofeedyourkids.com Thanks for all the great recipes! I am a huge fan. Happy Crockpotting!

Meredith said...

not so weird. In Austin, add some guac and you have the world-famous Bob Armstrong dip.

Charlene said...

Yum! Reminiscent of the quick-need-something-for-work dip: one can Hormel chili/no beans, 1 block cream cheese. Adding the Rotel would just make it super!

ROXY said...

Yum this sounds great!! BTW, I just read your Prevention interview. Congrats!!! You're a celeb:)

quinn said...

These ingredients don't sound at all strange to me - does this mean *I* am strange???

In case you see this comment today (saturday), Steph, I'm trying the dulce de leche today and wondered if there is any reason not to cook it on high for a chorter time than 8 hours? Or a combination of x hrs on high then switch to low for x hrs?

don't know if I can stay up til midnight to eat this :)

Paul said...

This sounds amazing. I'm glad I came across your site.

Kelli said...

I lived in Mississippi for 3 years and there is an unwritten rule somewhere that there cannot be a gathering of more than 4 people with someone servin' up a dish of Rotel.
You have to use Rotel brand and it is called Rotel. No matter what.
You gotta love the South!!

JordonCampbellWilliamson said...

Hmm I usually do velvetta, sausage, and rotel. Maybe I need to try cream cheese!! :) You inspired me! I think this will be what I am bringing to my thursday night small groups!

Anonymous said...

I made this dip for my husbands poker night. The guys loved it and I was voted the "bestest wife around" because of it.
Thanks so much
Keep up the great recipes. I enjoy reading and trying them

Smelling Coffee said...

Much like Amy's comment, we mix the 1 lb. of cooked sausage with 1 block of cream cheese, then flatten a flaky style biscuit, put a dollowp of the mixture in it, then roll the biscuit around the mixture and bake until browned. Don't know how you could do that in a crock pot, but it is a delicious and easy breakfast dish!

Kim said...

I made this yesterday and took Tortilla chips with it for a Bible study meeting. Everyone loved it! I think next time, like one of the other commenters, I will not drain the Rotel. I think it will be easier to stir. It was awesome! Thank you! I'm tryng the caramel apples next weekend with the kids!

Anonymous said...

Has anyone tried this in a bigger pot? I only have the 5 qt.
Thanks.

Anonymous said...

I have a question about baking in the crockpot. If I want to bake a bread over night and it takes 6 hours, but I plan on sleeping 8 or so......will it over cook if my crockpot goes to warm for a couple of hours? Also I would like to be entered for the crock pot contest. canoli1978@gmail.com

Ann said...

I love your recipes. I took Cream Cheese Sausage and Rotel Dip to BUNCO last night, what a hit! I love the fish in foil packets too.

Jenna said...

Love this stuff!! And that is the original recipe I used when I started amking it. I do a variation now that makes a big big batch, of which I freeze half. 1 roll regular Jimmy Dean type sausage, one roll hot Jimmy Dean type, 2 cans rotel (drained), 1 block cream cheese and about a pound of velveeta. I have to admit we're not above eating it for dinner. YUM!!

The Deal Diva said...

We made this over the weekend, and there wasn't a bit left. The only downside to it's deliciousness was that it was rather salty with the chips....no worries, we dipped raw veggies, and it was wonderful!!!

terrah said...

I made this tonight and it was a hit! Thanks~!

Laura-IH said...

Holy Moly! I made this (in my Little Dipper-he's so cute!) for a get-together this weekend. It was devoured almost immediately. All the other inferior snacks just sat there, ashamed of themselves. Thanks so much for sharing this recipe!

Sadie said...

I actually modified this into a meal tonight and it turned out great. I used Jimmy dean sausage, hot Rotel, cream cheese, and then added a jar of marinara sauce. I made a box of Angel Hair pasta, drained and dumped into the warm tomato cheese mix, stirred it up, and then while it was still hot added two eggs and mixed it to coat the pasta and cook the eggs. Thanks for the inspiration!!!!

Jen Sellers said...

I just found your blog this week! I've enjoyed reading all your recipes. My mom is known for this dip in my family. And as others have said, it never lasts long when it's served!

Sarah said...

I had never heard of this recipe until I moved to Mississippi - and everyone here eats it! When I make it rather than using breakfast sausage I use italian sausage - sweet or mild. mmmmm.

Finleypotamus said...

I have never heard of this with cream cheese, we have always used Velveeta but I LOVE cream cheese so we will try it. I always make a dip with a block of cream cheese, then I dump a can of chili no beans on top then I put pepper jack cheese on that and melt... I think that would be good in the crockpot! I only have a 6 qt. crockpot though. Do I need to buy a smaller one?

Jenny said...

I made this this evening for a sewing get-together.
The other ladies loved it and practically licked the crock clean!

I had to sort of wing it cuz my time was too short to look up the recipe again or shop for rotel.

I used 1# sausage, 1 can petite diced tomatoes, 1 (7oz) can diced ortega chilies, 11oz. cream cheese.
I forgot about draining the tomatoes until it was too late but it still turned out tasty enough to snarf down.

Thanks Steph, for another great, repeatable recipe!

Heartsong43 said...

This has been around for a long time,quick and easy crowde pleaser, I had a friend who had gone elk hunting and they gave me a bunch of ground elk and I used that in place of the boring ol sausage last year for the Holiday dip , I don't drain the rotel and I don't cook cream cheese, this is best when you cook the meat drain then blend up the soften cream cheese with rotel and add in the meat. I do use a crock when I use a block of Velveeta instead of the cream cheese, The Wild Elk dip was a hit with our large crowd with the Velveeta style also.

Lark said...

Wow!!!! This is seriously good!! I brought a batch to work today and it was cleaned up in nothing flat.

vegakitty said...

This is also very good with Jimmy Dean reduced fat sausage and low-fat cream cheese. It's also good as an alternative to biscuits and gravy; we ran out of chips but I had baked some biscuits that morning and there were still some left over when I made this for dinner, so Mr. Vegakitty and I tried some over biscuits. So good! I'm planning to take a crockpot-full to our after-Christmas party.

Scott said...

Wow.. Now this looks tasty.. I'm making that Little Dipper Pizza Fondue recipe for a party tonight, but I am definitely giving this one a whirl soon!

Rebecca said...

My Family uses a very similar crockpot dip recipe for many occasions, including the 'just because' occasion.
We use a roll of sausage, a can of Rotel, and a block of velvetta.
yummy!

toni garcia (dfw) said...

this stuff is amazing! our friends brought some to a party several months ago and we loved it! there were leftovers- so i used it to stuff mushrooms the next night. sprinkle with some seasoned bread crumbs and grated parmesean. mmmmm.
getting ready to make some now for super bowl!!!

Mississippi Girl said...

This dip is known as Tuzzi Dip where I come from. If you make it with maple flavored sausage, it is even better!

Anonymous said...

My friend taught me how to make this back in college, but our recipe called for 1 bunch of cilantro (plus the ingredients Stephanie listed), YUM! (Try it!)

Alysoun said...

We call this "JUNK" and make it in the 6 quart crockpot with the following measurments...4 Philly cream cheese, 5 rotel tomatoes, 2 lbs. Jennie-O HOT turkey sausage(cuts down on the heart attack issue). We never have any leftovers after a party.

Leah said...

I make a variation of this recipe with Velveeta and ground beef. I am looking forward to trying this one since we all love cream cheese!

Wendy said...

I've made this before except I use sage sausage. SOOO Good!

Marianne said...

I took this to a party last night and it was a hit! (Like I should be surprised after all these comments!) The only dangerous part was the leftovers I ate once I got home. (We had a lot of food and not a lot of people.) Definitely one I will make again, with and without the variations.

anH said...

I am making this in the my mini crockpot right now for a Christmas party. It is sooo good, I can't stop opening and munching on it. The cream cheese is way better than Velveeta!

Elizabeth said...

I make it with velveeta instead of cream cheese. This dip is pretty much the sole reason I bought a crock pot.

Anonymous said...

I have one better...1 lb. breakfast sausage, browned and drained, 2 cans corn, drained, 1 can cream of chicken soup, about a 1 lb. of Velveeta...all melted together. Delicious...can be a dip with more Velveeta or a casserole with less.

Dusti said...

This has become a regular at my house. Love it. I even use an off-brand can of dice toms. I also use a chub of sausage, the Jimmy Dean kind. I just ground and brown, then melt in the cream cheese and toms. Yum!

Donna said...

I made this with Jimmy Dean Sausage, this way every bite had sausage in it. Also, we used Fritos Scoops to dip in it! Never saw this receipe before my mom made it! It was a hit at my neighbors get together! Thanks Mom!

Anonymous said...

You are right, the ingredients sound just wrong enough, enough to be g☺☺d. I think I'd remove the casing on the sausage first before browning. Less hassle, and nothing to cut up.

The Davis Two said...

This is a family favorite of ours. Though we generally use the Jimmy Dean Sausage tubes.
I also get the Reduced Fat (since you can't tell the difference in taste) as well as Fat Free Cream Cheese (again, you can't tell the difference).

Therese Z said...

Hint: save the juice from the Rotel can. You might to add some back to thin out the dip, which can get a little thick. Better than water. I suppose milk would be okay too.

Anonymous said...

I AM IN LOVEEE with this dip. i call it sausage dip. its the best dip ever! My best friend's mom makes this around the holidays, and I always take some home with me!

Anonymous said...

Made it tonight for watching a ppv boxing match. The guys all loved it. My friend's son said it was the best dip he's ever eaten in his life (of 19 yrs, that is!)

Anonymous said...

This is one of our all time favorites - make it for all parties and 'an extra' and there is never any leftovers, even when I double the recipe.

latiina said...

this doesn't sound weird at all. like nachos... cheese, meat, tomatoes, chile, & chips. this is like what my family makes but with Velveeta cheese. I'm sure cream cheese substituted taste amazing!

marcie said...

It's the stuff that looks like "dog puke" and tastes like "Heaven"

We call it "Big Butt Dip" lol

Momma Tails said...

my family and i have had a version of this recipe for years. We call it "pirate dip" since everyone keeps stealing the recipe lol. My mother called it "hippie dip" when she was a teen. We do half ground turkey, half ground pork and add a block of velveeta cheese.

Chris said...

We make a very similar dip for almost all of our family gatherings! We take two cans of chili without beans (used to use Hormel, but now use Wolf brand since my husband was diagnosed with Celiac), two pkg's of softened cream cheese and about a 1/4 brick of Velveeta (cubed). Melt all together, either in microwave or on low in crock for a little while. You can add more Velveeta if needed. This is super good with Fritos Scoops and regular tortillas. Leftovers are super tasty on hot dogs and it makes wonderful nachos!! Hope you'll try it this way sometime :)

Karolrich said...

Gonna make it for Superbowl!

Janelle said...

I've made this before and everyone loves it! I use 2 blocks of cream cheese, 2 cans of rotel and 1 lb of jimmy dean regular sausage and 1 lb of spicy jimmmy dean sausage. adds a bit of a kick!

gaea712 said...

My aunt makes this with Mexican Rotel (includes lime & cilantro) and it's a family favorite!

Niccola said...

My recipe: 2 bricks cream cheese, 16 0z sour cream, 2 pounds Jimmy Dean sausage, one hot and one sage(cooked and drained) one can Rotel tomatoes, one can chopped black olives, mix all together in a crock pot and serve over Jaunita's tortilla chips. Mmmm...

Kathryn said...

Tried this last night, using hot Italian sausages and canned diced tomatoes, I found it bland, but others enjoyed it. I had purchased the cilantro and lime, but they were forgotten.

Todd said...

here in Illinois this is sold in stores and is called man dip.....I have made it at home using cream cheese AND velveeta....

Joe Davis said...

Guys, heres the real deal..Thank me later..

16 oz sour cream, 1 block of velvetta cheese, 2 pounds of ground beef, add 2 cans of rotell. Combine all ingredients in a big crock pot until all the cheese is completely melted..

This is the best dip in the world!

JOHN W. SMITH said...

Here is the real deal, from the South!!

1 lb lean ground beef
1 lb smoked sausage with green onions
1 lb tasso (sad, but typically only seen in Louisiana)
1 lb Velveeta (I usually go with the jalapeno)
1 12oz can of Pace Chunky Salsa, hot or Medium
1 20oz can of chili, no beans

Brown the ground meat, cut the sausage in small chunks and the tasso in small chunks, bown the two together and drain.

Combine all ingredients in to large saucepan or into crock-pot and stir frequently until Velveeta is melted. Serve with Frito's Scoops and sour cream.

I call it Smitty's Famous Chili Cheese Dip and the recipe has been passed around all over the US.

dyingforperfection said...

I use chorizo sausage in this dip, and it is amazing!

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