Velveeta Sausage Dip Insanely Good

Velveeta Sausage Dip Insanely Good Cut velveeta into 1 2 inch cubes. in a microwave safe bowl, mix together the cheese cubes, cooked sausage, and a can of rotel. microwave on high for 3 minutes. carefully remove the bowl and stir well. microwave again in 30 second intervals until the cheese has completely melted and is smooth. This velveeta sausage dip is a super simple 3 ingredient appetizer. made with spicy breakfast sausage, rotel, and velveeta cheese. serve this dip for a party.

Velveeta Sausage Dip Insanely Good Step 1: cook sausage: cook the sausage in a large skillet over medium heat, breaking it apart with a spoon, until fully cooked and browned. drain excess grease. step 2: combine ingredients: in a saucepan, combine the cooked sausage, cubed velveeta cheese, undrained rotel tomatoes, heavy whipping cream, sour cream, chili powder, and garlic powder. Step one: start by cooking and browning sausage in a large skillet over medium heat. step two: once sausage is browned, add cubed velveeta cheese and rotel tomatoes. stir to melt the cheese. step three: once the cheese has melted, pour dip into a serving dish or a slow cooker if you need to keep warm for a party. Gather all ingredients. mix velveeta, ro tel, and cooked pork sausage together in a microwave safe bowl. microwave on high for 3 minutes. stir, and microwave until velveeta is completely melted, about 2 more minutes. store leftover dip in an airtight container in the refrigerator for up to 3 days. reheat dip in the microwave before serving. Microwave instructions. first, cook and brown the sausage in a frying pan. drain the excess fat then cut the velveeta cheese into cubes. in a microwave safe bowl, starting melting the cheese by microwave 1 minute then stirring. be careful please because the bowl will get extremely hot before the cheese has melted.

Velveeta Sausage Dip Only 3 Ingredients Break up the sausage into the pan and cook, stirring and separating the sausage until no pink color remains. remove the sausage to a plate lined with paper towels to drain. cut the velveeta into roughly 1 inch chunks and add it with the salsa to the same skillet. reduce the heat to medium low. Use a spatula or wooden spoon to break apart the meat into small pieces as it cooks. (a potato masher is great for breaking up ground meat while browning!) add velveeta, cream cheese and rotel mix everything together and keep stirring while the cheese melts and blends with the meat and tomatoes, about 3 minutes.

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