Ultimate Chili Cheese Dip- I think this is the best Chili Cheese Dip imaginable. It is so hard to stop eating.
Quick and Easy Appetizer
This dip can be made start to finish in just 15 minutes. So rich, creamy, and cheesy with lots of meaty flavor.
Ingredients Needed
- Breakfast Sausage– I use Jimmy Dean. If you want the dip spicy, use “Hot” sausage.
- Onion– use white, yellow, or sweet.
- Jalapenos– I usually use 2 jalapenos. Use 1 for less heat.
- Garlic Powder– can use 2 minced garlic cloves instead.
- Chili Powder and Cumin– add chili flavor to the dip.
- Can of Chili– Use chili with beans or without beans. I use canned Hormel chili.
- Velvetta– adds a lot of creamy cheese flavor.
- Colby Jack Cheese– cheddar cheese or shredded mexican cheese blend can be substituted.
- Rotel Tomatoes– use “Hot” Rotel tomatoes for extra heat. Do not drain the tomatoes.
How To Serve Chili Cheese Dip
Tastes great with either tortilla chips or Frito Scoops. If desired, add a little color and extra flavor by adding chopped green onions on top.
Make It A Little Spicy Or Super Spicy
To make this dip just a little spicy, use regular breakfast sausage, only 1 jalapeno, and mild Rotel tomatoes. For extra spicy, use “Hot” breakfast sausage, 2 to 3 jalapenos, and “Spicy” Rotel tomatoes.
Can Be Made In A Slow Cooker
To make this easy dip in a slow cooker, brown the sausage and add all ingredients to a slow cooker. Cook on LOW for a few hours, stirring halfway through. You can turn the slow cooker to WARM and serve it right out of the slow cooker.
How To Store
Leftover dip will keep in an airtight container for 4 days. Reheat in microwave. Leftovers are great over a baked potato or oven-baked fries.
Pin this now to find it later
Pin ItMore Easy Dip Recipes
- 3-Ingredient Rotel Sausage Dip
- 4-Ingredient Beef Enchilada Dip
- BBQ Chicken Dip
- Neiman Marcus Dip
- Baked Pimento Cheese Dip
- Vidalia Onion Dip
Ultimate Chili Cheese Dip
Equipment
Ingredients
- 1 pound breakfast "Hot" sausage
- ½ medium onion, diced
- 2 jalapenos, minced
- ½ teaspoon garlic powder
- 1 ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 (15-ounce) can Chili
- 8 ounces Velveeta,, cut into cubes
- 4 ounces Colby Jack cheese, shredded
- 1 (10-ounce) can Rotel tomatoes,, undrained
Instructions
- Brown and crumble sausage in a large skillet. Add onion and jalapeno and cook until the onion is soft.
- Add garlic powder, chili powder, cumin, and Chili. Stir well.
- Add velveeta cheese, shredded Colby Jack cheese and undrained Rotel tomatoes and stir over low heat until cheese is melted.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
