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Kathleen's Rotel Sausage Dip

Recipe by: Kathleen Lamp


1 lb sausage

16 oz Velveeta, diced

10 oz Rotel, drained

1 (4 oz) can diced jalapeños (optional)

To serve: chips, carrots, broccoli


In large skilled, brown sausage on medium heat until no longer pink. Ad Velveeta, Rotel and jalapeños (if using). Stir to combine. Continue to stir until cheese is fully melted. Serve warm.

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