Ingredients
Equipment
Method
- In a large, heavy-bottomed pot or Dutch oven, cook the bulk pork sausage over medium-high heat, breaking it up with a spoon as it cooks. Once the sausage is browned and no longer pink, drain off most of the rendered fat, leaving about 1-2 tablespoons in the pot for flavor. Add the finely chopped yellow onion to the pot with the sausage and cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.1 pound bulk pork sausage, 1 large yellow onion, 2 cloves garlic
- Pour in both cans of diced tomatoes and green chilies (Rotel) and diced tomatoes and jalapeños (Rotel), including their juices. Add the rinsed and drained black beans to the pot. Stir everything together to combine.1 10 ounce can diced tomatoes and green chilies (Rotel), 1 10 ounce can diced tomatoes and jalapeños (Rotel), 1 15 ounce can black beans
- Add the softened, cubed cream cheese to the pot. Reduce the heat to medium-low. Stir continuously until the cream cheese has melted and is well incorporated into the mixture, creating a creamy base. Once the cream cheese is mostly melted, gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring until both are completely melted and the dip is smooth and glossy.1 8 ounce package cream cheese, 1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Pour in the milk (or heavy cream). Stir in the chili powder and cumin. Season generously with salt and freshly ground black pepper to your taste. Continue to stir and let the dip simmer on low heat for about 10-15 minutes, stirring occasionally. This simmering time allows the flavors to meld together beautifully and the dip to thicken to your desired consistency. If the dip becomes too thick, you can add a splash more milk.1/4 cup milk, 1 teaspoon chili powder, 1/2 teaspoon cumin, to taste salt and freshly ground black pepper
- Once the dip has reached your preferred thickness and all flavors are harmoniously blended, remove it from the heat. Taste and adjust seasoning if needed. Ladle the hot Irresistible Sausage Rotel Dip into a serving bowl. Garnish generously with your favorite toppings.chopped fresh cilantro, sliced jalapeños, sour cream, pico de gallo
Notes
Storing and Reheating Tips:
Refrigerate: 3-4 days in an airtight container.
Reheat Stovetop: Low heat, stir frequently, add milk if too thick.
Reheat Microwave: Medium power (50%), 30-sec increments, stir.
Freeze: Before garnishing, freezer-safe containers, 2-3 months. Thaw overnight in fridge before reheating.
Refrigerate: 3-4 days in an airtight container.
Reheat Stovetop: Low heat, stir frequently, add milk if too thick.
Reheat Microwave: Medium power (50%), 30-sec increments, stir.
Freeze: Before garnishing, freezer-safe containers, 2-3 months. Thaw overnight in fridge before reheating.