Saturday, February 5, 2011

White Rotel Dip

This recipe is so easy, it's almost a non-recipe!  We like this version of Rotel dip much better than the one that uses the yellow processed cheese.


White Rotel Dip

1 8-ounce bar of cream cheese
1 can Rotel or similar diced tomatoes with chiles, as hot or mild as you like
1/2 pound pork breakfast sausage, crumbled, cooked and drained
diced tomatoes for garnish

In medium saucepan over low to medium heat, combine cheese, Rotel and sausage.  Heat and stir until mixture is smooth.

Spoon into serving dish; garnish with diced tomatoes if desired.

4 comments:

Joan said...

That is different! I am going to try it next time I need a dip. We usually do the velveeta kind but the salt makes me so thirsty.

Melynda said...

Since I don't keep (or eat) Velveeta this could be made here, thanks!

Lisa B. said...

that processed cheese loaf is soooo expensive!

Do you serve with tortilla chips or something else?

Annie Jones said...

Joan: You're right, the Velveeta-type is very salty.

Melynda: I can't say that I won't EVER eat Velveeta again, but I'm trying to steer clear of it. I don't think it's good for us and Shane has never liked it anyway.

Lisa B: I agree, it's really expensive. Yes, we served it with tortilla chips, but I think it would be good with crackers, too.