You've Been Making Rotel Dip All Wrong! (Delicious Cheese Dip Appetizer Recipe)

Ingredients

• 1 medium Onion (finely diced, root left intact for easier dice)
• 1 lb Jimmy Dean Hot Breakfast Sausage (cased sausage, broken into pieces before searing)
• 16 oz Velveeta Cheese (white and yellow) (cut into bite‑size cubes)
• 1 cup Smoked Gouda (shredded)
• 1 cup Sharp Cheddar (shredded)
• 1 can Rotel Fire Roasted Diced Tomatoes & Green Chilies (10 oz can, keep the juice for later)
• 1 can Chipotle Peppers in Adobo Sauce (use only the juice (about 2 Tbsp) for smoky flavor)
• 0.5 cup Heavy Cream (adds creaminess and thins the dip)
• 1 tsp Smoked Paprika (ground)
• 1 tsp Chili Powder (ground)
• 1 tsp Ground Cumin (ground)
• 1 packet Ranch Seasoning Packet (approx. 1 oz, can substitute with homemade ranch blend)
• 1 tsp All‑Purpose Seasoning (salt & pepper) (adjust to taste, especially if using salty sausage)
• 12 pieces Corn Tortillas (cut into triangles for chips)
• 2 cups Vegetable Oil (or Avocado Oil) (for frying chips; oil should reach 350°F)
• to taste Salt (sprinkle on freshly fried chips)

Instructions

1. Dice the Onion

   Leave the root end intact, halve the onion, peel, slice vertically without cutting through the root, then cross‑cut to create a fine dice.

   Time: PT5M

2. Cube the Velveeta Cheese

   Remove the white and yellow Velveeta block from its wrapper and cut into bite‑size cubes (about ½‑inch).

   Time: PT5M

3. Shred Gouda and Cheddar

   Shred the smoked gouda and sharp cheddar using a box grater or food processor.

   Time: PT3M

4. Prepare the Sausage

   Break the Jimmy Dean hot breakfast sausage into pieces, place in a cold skillet, then set the skillet over medium‑high heat. Let the sausage sit for a minute to develop a crust, then press down with a spatula and sear until browned, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium‑High

5. Combine Seasonings

   In a small bowl mix smoked paprika, chili powder, cumin, ranch seasoning packet, and all‑purpose seasoning (salt & pepper).

   Time: PT2M

6. Preheat Oven and Assemble Casserole

   Preheat the oven to 375°F. In the 9×13 casserole dish, layer the Velveeta cubes, shredded gouda, shredded cheddar, the seared sausage, and diced onion. Sprinkle the mixed seasonings over the top.

   Time: PT5M

   Temperature: 375°F

7. Add Rotel and Chipotle Juice

   Drain the Rotel can, reserving the juice. Add the diced tomatoes and chilies to the dish, then stir in 2 Tbsp of chipotle adobo juice (use only the liquid, not the whole peppers).

   Time: PT2M

8. Bake the Queso

   Place the casserole in the oven and bake for 25‑30 minutes, stirring gently every 10‑15 minutes to ensure even melting.

   Time: PT30M

   Temperature: 375°F

9. Stir in Heavy Cream

   When the cheese is fully melted, remove the dish and whisk in ½ cup heavy cream to thin and enrich the dip.

   Time: PT2M

10. Cut Tortillas for Chips

    While the dip bakes, cut each corn tortilla into quarters (or smaller triangles) using a sharp knife.

    Time: PT5M

11. Fry Tortilla Chips

    Heat 2 cups oil in a deep pot to 350°F. Fry tortilla triangles in batches for 1‑2 minutes, or until golden and crisp. Remove with tongs and place on a wire rack; sprinkle lightly with salt.

    Time: PT6M

    Temperature: 350°F

12. Serve

    Transfer the hot queso dip to a serving bowl, surround with the freshly fried tortilla chips, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g