Rotel Sausage Dip With Chorizo

It’s DAY 2 in our 12 Days of Dip series! And while having a favorite recipe is just as offensive as having a favorite child, this one is definitely one of my top favorites from this series. And, it’s sooooo freaking easy too!

The very first time I had the inspiration dip for this recipe, the OG classic rotel sausage dip, it was New Year’s Eve. I could not stop eating the dip. It was sooo amazing. And of course I was a little tipsy, so I wasn’t of sound enough mind to be able to determine what I was actually eating. All I knew is that it was heavenly.

So the next morning when we’re all sitting around eating the party leftovers for breakfast, I finally learned that I was chowing down on a simple mixture of cream cheese, rotel, and breakfast sausage. I had no clue what I’d been eating all night, but for some reason that combination of ingredients was not at all what I was expecting. I was shocked, intrigued, and beautifully content all at the same time. But because of this first experience, I’ll always and forever associate this dip with the holidays, specifically New Year’s Eve.

And that glorious dip years ago at an NYE party has gotten us to this moment today. We’re making the same basic dip with two small tweaks that completely change the game.

First, we’re going to swap out ground chorizo for the traditional breakfast sausage. There are two types of chorizo, Mexican which is the raw ground meat kind, and Spanish which is the cured hard meat kind. We want Mexican chorizo for this one. Chorizo has SO MUCH FLAVOR. It’s loaded with an array of chiles and herbs, and it has a beautiful red color as a result. And that’s why chorizo is the absolute perfect substitute in this dip.

We’ll cook the chorizo in a large skillet until it’s fully cooked through. Then, we’ll dab out any excess grease from the skillet with a little wad of paper towel. From there, we’ll add in a block of softened cream cheese and a can of undrained Rotel. We’ll stir it all together until that cream cheese is mostly melted. Then for the grand finale, we’re going to sprinkle in a little handful of shredded cheddar cheese, let it melt with the rest of the dip, and that’s all there is to it.

This dip needs to be served warm, so I recommend keeping it in a mini slow cooker or over a hot plate. Serve it with tortilla cups, and your tastebuds are in for a real treat.

The flavor bursting from this dip is unmatched. But it’s also familiar. It’s reminiscent just enough to the original that it makes us feels nostalgic, but it’s different enough that it feels new, fun, and exciting. UGH…this dip is soooooo freaking good!

Ok, everyone! Tomorrow, we’re making the first dessert dip of this series, so stay tuned!

I hope you guys enjoy. And, let’s eat!