This Ranch Rotel Queso Dip is rich, creamy, and loaded with bold flavors. I blended this smooth cheese base with Rotel tomatoes, ranch seasoning, and smoky spices, creating a perfectly balanced dip. Then crumbled juicy browned sausage are scattered on top for an extra punch of flavor, while the fresh parsley adds a bright pop of color. I then served it warm in a skillet. This dip is comforting and guaranteed to be the star of any party table especially on game day.
Why This Dip is Perfect for Game Day?
If you’re planning for football season, this Ranch Rotel Queso Dip is a guaranteed touchdown. It’s warm, cheesy, and loaded with savory flavors that pair perfectly with chips, pretzels, or your favorite wings. The combination of ranch seasoning and Rotel gives it a bold, zesty kick that keeps everyone dipping back for more. Plus, it’s heavy enough to feel like a meal, making it ideal for feeding a hungry game day crowd. Quick to make and easy to keep warm in a slow cooker, this dip will be the MVP of your tailgate or watch party.
Cheesy Rotel Ranch Queso Dip
Ingredients
- 1 pound Sausage mix of Mild & Spicy
- 16 oz Velveeta Cheese
- 1 cup Cheddar Cheese shredded
- 10 oz can Rotel Tomatoes
- ½ cup Milk
- 8 oz Cream Cheese
- ½ cup Monterrey Jack Cheese shredded
- 1 Jalapeno chopped
- 1 Onion chopped
- ½ teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 4 to 5 Garlic Cloves chopped
- 1 packet Ranch Seasoning Mix
- Fresh Parsley
Instructions
- In a large skillet, cook sausage over medium heat until browned and crumbly.
- Drain excess grease and set aside.
- In the same skillet (do not clean it, those browned bits add flavor), sauté onion over medium heat until soft and translucent, about 5 minutes.
- Add minced garlic and jalapeño, cooking for another minute until fragrant.
- Remove from heat and set aside.
- In a large saucepan or Dutch oven, heat over medium-low.
- Add the cubed Velveeta and milk, stirring constantly until smooth.
- Add softened cream cheese and whisk until creamy and well combined.
- Stir in ranch seasoning.
- Add the sautéed onion mixture, and Rotel tomatoes (with juice).
- Slowly fold in shredded cheddar cheese and Monterey Jack cheese, keeping the heat low to prevent stringiness.
- Stir in the cooked sausage meat.
- Season with, cumin, onion powder, garlic powder, chili powder, salt, black pepper and smoked paprika.
- Let the dip simmer gently for 5 minutes, stirring occasionally, until smooth and fully combined.
- Transfer to a serving dish or keep warm in a slow cooker.
- Garnish with chopped cilantro or parsley before serving.
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