Ingredients
- 1 pound chicken sausage (ground or in links, casing removed)
- 1 (10-ounce) can Rotel diced tomatoes and green chilies (undrained)
- 1 (8-ounce) package cream cheese, cut into small pieces
Instructions
Step 1: Cook the Chicken Sausage
- Heat a large skillet over medium-high heat.
- Add the chicken sausage and break it into crumbles as it cooks. Stir frequently until the sausage is browned and fully cooked (about 5-7 minutes).
- How to Tell It’s Done: The sausage should be firm and no longer pink inside. If using a thermometer, it should reach 165°F (74°C).
- Tip: If using ground beef, drain any excess grease before moving to the next step.
Step 2: Add the Rotel and Cream Cheese
- Once the sausage is fully cooked, add the Rotel (with its juices) and the cream cheese (cut into small pieces) to the skillet.
- Stir continuously over medium heat until the cream cheese is completely melted and everything is well combined (about 3-4 minutes).
- Tip: If the mixture looks too thick, you can add a splash of milk to thin it out slightly.
Step 3: Serve Warm
- Transfer the dip to a serving bowl and serve immediately while warm.
- Pair it with tortilla chips, crackers, toasted bread, or fresh-cut vegetables for dipping.
Notes
1. The Dip is Too Thick
- If the dip becomes too thick after sitting for a while, stir in a splash of milk or broth to loosen it up.
- Keeping the dip warm in a slow cooker on low heat can also help maintain the right consistency.
2. The Cheese is Not Melting Smoothly
- Make sure the cream cheese is at room temperature before adding it to the pan. Cold cream cheese takes longer to melt and may result in a lumpy texture.
- Stir constantly to help it blend evenly.
3. The Dip is Too Spicy
- If the spice level is too high, mix in a little extra cream cheese or sour cream to balance out the heat.
4. The Sausage is Sticking to the Pan
- Use a non-stick skillet and a little bit of oil or butter if your sausage tends to stick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes