3 Ingredient Cream Cheese Rotel Dip Easy 15 Minute Recipe вђ Artofit Just follow these simple directions: in a small slow cooker, combine 1 pound of browned sausage, 1 can of rotel tomatoes & green chiles, and 8 ounces of cubed cream cheese. cover and cook on high for 1 hour or until the cream cheese is all melted, uncovering and stirring about every 15 20 minutes. Set aside. brown the sausage: heat a skillet over medium heat on your stove top. add the sausage, breaking it up into smaller pieces with a spatula. cook the sausage, stirring occasionally, until it’s well browned and no pink remains, about 10 15 minutes. drain any excess grease, and return the sausage to the skillet.
Rotel Dip With Cream Cheese вђ Deliciously Sprinkled 1. brown the beef. cook the beef in a skillet over medium heat and break it apart with a spoon. stir it until the crumbles are no longer pink. drain any excess grease. 2. add the rotel and velveeta cheese. reduce the heat to low and stir until the cheese is melted. 3. Transfer the browned sausage to your crockpot insert, and dump in 2 cans of rotel. add the cubed cream cheese and cover. choose your desired heat setting depending on when you want to serve your dip. heat stirring occasionally until fully combined, about one hour on low heat. turn heat down to "keep warm". Add the ground beef to a large skillet and cook over medium high heat until browned. while the beef is cooking, cube the velveeta. once the beef is cooked, drain any grease, if any, then add in the cubed velveeta and can of rotel tomatoes and chilies. stir together. heat over medium heat until fully melted and smooth. It’s a tex mex dip that’s great for parties, potlucks, game day, or any old night you want a warm and cheesy dip. this is a recipe to have on hand when you need a last minute snack or appetizer – it’s ready in 20 minutes! and, in case you missed it, you only need three simple ingredients – cheese, ground beef, and a can of rotel.
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