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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.
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.
Drain any grease away. Cut the cheeses into cubes. Add the sausage, cheeses, drained whole kernel corn, drained tomatoes with chilis, and garlic powder to the bowl of a slow cooker. Cover and set to low. Cook until the cheese has melted then turn to warm. Serve alongside corn or tortilla chips.
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. Stir constantly until the cheese is completely melted. Add the sour cream, pepper, and drained sausage.
1/2 lb ground sausage. In a saucepan over medium low heat, combine the Velveeta cubes and cream cheese. Stir continuously (to keep the cheese from sticking to the bottom and burning) until the cheeses melt into a smooth consistency. 1 lb Velveeta, 1 (8 oz) package cream cheese.
This creamy Rotel Dip is the perfect mix of spicy and savory for appetizer everyone will love. 1.2K. Velveeta Sausage Dip is only three ingredients and makes a flavor-packed dip that is made for the Crock Pot! Try this easy dip with crumbled sausage, Velveeta, and Rotel tomatoes that is perfect for parties, game days, or potlucks.
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.
Add the Velveeta cheese, evaporated milk, butter, garlic powder, onion powder, and cumin powder. Cook until the cheese is melted, stirring often. Stir the cooked sausage into the cheese sauce and add the Rotel and lime juice. Mix well. Continue to cook over low heat for an additional 5 minutes. Serve immediately.
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.
How to make Velveeta sausage dip. 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.
Drain the excess grease. Add the browned sausage, cubed Velveeta, and the can of Rotel (with the liquid) to the slow cooker. Stir to mix the ingredients with a cooking spoon. Cook on low heat for 2 hours or until the cheese is fully melted, stirring occasionally. Set the slow cooker to the warm setting when serving.
Cook Sausage – Start by cooking and crumbling the sausage in a large skillet over medium-high heat. Once fully cooked, wipe out any excess grease from the pan. Add Velveeta and Rotel – To the same pan, add the Velveeta cubes and the can of Rotel (including the juices). Stir and cook until the cheese is fully melted and incorporated into the ...
Stir Velveeta into browned sauasage until it melts; add cheddar cheese soup. Keep on low heat stirring until cheeses are melted and smooth. Add both cans Rotel (undrained) to cheese; stir until smooth. Stir until well combined. Place cheese dip into slow cooker and keep on low or warm.
Step 1 – First, brown the sausage in a skillet and drain the fat. Step 2 – Next, place in a small crock pot. I used a 3 quart crock pot. Step 3 – Place rotel on top of sausage crumbles. Step 4 – Cube the velveeta and place in the crock pot. Step 5 – Cover and cook on low for 2-3 hours. As the cheese is melting, stir occasionally.
Add the sausage and cook, breaking it into crumbles as it cooks. About halfway through the sausage cooking, add onion and garlic and stir together. Continue cooking, until sausage is cooked through and the onion is translucent. Drain well, then return to the skillet.
16 oz Velveeta Cheese. Mix the Rotel with the cubed cheese. For a thicker dip, drain the Rotel; for a thinner consistency, use the liquid from the can. 10 oz Rotel. After the sausage is cooked and drained on paper towels, add it to the container with the cheese and Rotel. Place the container in the microwave.
Step One: Brown sausage and onion in a large skillet over medium heat, breaking it up with a meat masher as it cooks. Once the meat is browned and cooked through, drain the excess grease. Step Two: Add the meat and onions to the slow cooker along with the cream cheese, Velveeta, and Rotel. Include the juices from the can.
In a medium size pan, over medium heat, pour in the olive oil. Then, crumble your selected sausage into the pan and add in all the seasonings (taco seasoning, garlic powder, and celery seeds). Continue to brown the sausage until it is fully cooked and no longer pink. This typically takes about 5-6 minutes.
When the sausage is cooked through, drain the fat then stir in the taco seasoning and water. Stir to combine. Cook until the water is reduced. Add the diced tomatoes with chilies, refried beans, and Velveeta. Stir to combine. Cook on medium low until the Velveeta is melted and all the ingredients are well combined.
Set aside. Mix it up. Cut the velveeta cheese into large cubes and place them into the slow cooker. Dump the salsa on top. Add the sausage crumbles, leaving any excess grease behind. Give the mixture a good stir. Cook. Turn the slow cooker to the low heat setting and cook for two hours. Stir the dip.
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