Thursday, January 3, 2013
White Rotel Dip
I made so many batches of standard Velveeta and Rotel dip in my 20s, I've nearly rebelled against it in my 30s. It was my staple dish to every single college gathering I ever attended. I never even knew people put ground beef or sausage in it until a few years ago.
When I saw this variation from Deep South Dish, I knew it would make a great addition to my family's Christmas Eve celebration. While we all gather in the kitchen pre-dinner anyway...this year, we were even further tightly gathered around this little crockpot (perfect for serving and keeping warm), vying for room to get our next scoop. Yeah, saying it was a hit is a huge understatement. There wasn't one person in our group that shied away from this one.
It's much richer and creamier than the original, and the cream cheese brings a completely different flavor to it. I like the spice of the hot sausage to cut through the creaminess. Many declared it "the new Rotel dip." Guess we're done with the block of orange cheese!
1 pound hot pork sausage, browned and drained
2 packages cream cheese
2 cans Rotel tomatoes, undrained
2 cups mozzarella cheese
In a large bowl, heat cream cheese in microwave in 2-minute intervals until smooth and easy to stir. Stir in the Rotel and sausage and cook for another couple of minutes. Stir in mozzarella cheese and cook in 2-minute intervals, stirring in between, until cheese is melted and dip is thoroughly warm.