This dip does great in a 1 1/2 – 2 quart crock pot. Also, this is one of the few recipes that I use Reynold’s Slow Cooker Liners for. It is so much cheese, that it just makes for easier clean up.
- 1 – 8 ounce brick of cream cheese
- 1 – small brick of Velveeta cheese (regular or 2% work well)
- 1 can of Rotel
- 1 pound of Jimmy Dean sausage that has been cooked and drained
- 1/2 pound of ground beef or ground turkey that has been cooked and drained
Start by cubing the cheeses. Once you place your liner in the crock pot, put half of the cream cheese and half of the Velveeta in. Now pour the entire can of Rotel in. Add the cooked sausage and ground meat. Top with the remainder of the two cheeses. Turn to low and check after 1 1 /2 – 2 hours. At this point, you may want to stir so the cheese melts evenly. Once the cheese is entirely melted, if your crock pot has a “WARM” setting, I would suggest turning it to that. If not you can turn it off. If you choose to leave it on low, make sure you check it and stir it constantly so it doesn’t burn (if it lasts that long). Serve with tortilla chips or corn chips.
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