Everyones Favorite Cheese Dip




A quick and easy recipe for a dip that we all know and love. Of course this is my take on it and you should feel free to modify it to your tastes. This recipe is easily done in a double boiler or a medium size crockpot.

1 block (32oz.) of Velveeta (cubed)
3 cans of Rotel (I use 2 original and 1 hot)
1 pound of your favorite sausage or other ground meat
1 cup milk
1 block (8oz) of Philly cream cheese (likewise cubed)

1. Place Velveeta, Rotel and milk in boiler or crockpot to melt.
2. Cook sausage thoroughly, chopping it while in the skillet.
3. When cheese is melted add sausage and cream cheese cubes.
4. When all ingredients are melted and mixed it's ready to serve.

Please note this does make quite a bit of dip, portions listed here are for a party size amount.
Also note that undercooked meat is not party friendly, the t.v. in the emergency room is small.
IF any remains after the party please mock your friends small appetites and then refrigerate for up to 1 week.

*photos courtesy of Google.



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    11 Discussions


    2 years ago

    I added half an onion and used Mexican style Rotel. Delicious! Also, add diced jalapenos for a little more heat!


    7 years ago on Introduction

    Nice variation ! I had originally thought to make this type dip for last weeks hot sauce challenge but then thought I'd save it for the superbowl challenge and then you beat me to it ! Oh well, I expect there are as many variations as there are cooks or parties, so I went ahead and posted mine as well... after all I had already taken the pictures !

    I hadn't thought about using the crock pot which, considering it is one of my favorite kitchen tools is kind of strange. Hope you don't mind my adding the idea to my alternatives area.

    6 replies

    Reply 7 years ago on Introduction

    Oh absolutely, to everything you said. That's why I called it Everyones favorite, I figured we all had a way to make it but you can't beat it anyway you get it. I was mildly surprised no one had posted one yet. And you can't beat a crockpot for sure. Good luck to ya, and if you try this one ya might add some heat, it's pretty mild compared to yours.

    >I was mildly surprised no one had posted one yet.



    ...from 2009.

    I can't find the infamous 2 ingredient con queso dip any more though. With all the meanie comments it must have been pulled by staff.


    Reply 7 years ago on Introduction

    I did a search last week before making my salsa and didn't find this or possibly over looked it. Whats even worse is I commented on it back then !


    Reply 7 years ago on Introduction

    so you did! That's pretty funny. I would not have seen it either except that it was on the sidebar of this recipe.


    Reply 7 years ago on Introduction

    Thanks, I don't post with any expectation of winning, it's more of an insane obsession that has me digitally documenting every step of almost everything I make ! I've made variations of this recipe with pulled pork, bacon, breakfast spicy sausage, hot italian sausage, black beans, kidney beans to name a few and with heat levels from bland to molten lava. Of course some of the variations have been better than others..LOL


    7 years ago on Introduction

    This is pretty much my family's recipe exactly. We usually cube the cheeses and nuke em to get the initial melt on. We also thin with water instead of milk, but I can't see much difference either way. You have to thin it or you will end up with something uneaten with a lot of broken off chips in it.

    The original recipe used something Old El Paso no longer makes and 2 cans of diced green chiles (4 oz each) , but I use 2 cans of the spicy Rotel now too.

    Actually, I get everything at Aldi nowadays, generic Velveeta, generic cream cheese, generic Rotel, still tastes awesome. (if you plan to sub in some kind of lesser cheese sauce, make sure that "oil" isn't in the first three ingredients. Cheese sauce should have cheese in it, not hydrated oil,whey solids and food coloring)

    Velveeta is one of those things that everyone is willing to rag on (and there's an instructable on the site where everyone did, this was before the "be nice" comment policy) but as you well know, you can put this dish out and people will inhale it.  The cream cheese, however, is the real secret. That takes this stuff to eleven.

    The sausage looks like a great addition. How can you go wrong with pork?

    The milk in this is meant to thin it a bit because of the cream cheese. I hadn't considered using sour cream but may yet try it.