On family vacations, I have a joke with all my in-laws: “What’s the DOD?” We say it all day. “What’s the DOD?” and then “Where’s the DOD?” It means Dip of the Day. I love dip and chips so much, that I make sure I serve one every day while on vacation. I first had this Sausage Cream Cheese Rotel Dip recipe on one of those vacations. My brother-in-law got the recipe from his mom and shared it with me.
Even on my wedding day, I had three dips on every table. I cared more about what kind of dips and how they tasted than the wedding cake. That’s how much I love dip and chips. I wish I had this Sausage Cream Cheese Rotel Dip recipe that day. But I found out about it years later on that beach trip. Sigh.
So allow me to introduce you to my second favorite, three-ingredient dip for college football game day.
If you’re interested in my VERY favorite dip recipe for game day, you will find it here: Vidalia Onion Dip Recipe.
Here’s all you need to make my second very favorite dip recipe:
1 roll of Jimmy Dean sausage (I like mild, but you can go hot if you like)
One 8 oz. package of Philadelphia cream cheese
1 10 oz. can of Rotel (the original)
Grab a large skillet and brown that sausage, y’all. Chop it up into bits as you go with your spatula. Make sure none of the sausage is still pink. Drain off all the oil in a colander and put the browned sausage back in the pan. Add Rotel and cream cheese to the pan at medium heat. If you go too high the cream cheese kinda burns in the pan. Stir it all together until the cream cheese covers everything and is melty and gooey.
Slide that deliciousness into a bowl.
Hot tip: If you double the sausage cream cheese Rotel dip recipe snatch up a super large, deep skillet as it will eventually flow over the side. Consider yourself warned, y’all.
I serve the dip with the Tostitos scoops because it keeps it all from dripping on you. For all you low carb eaters, plain pork rinds are equally awesome for dipping. And if you want to stick with my favorite Vidalia Onion Dip recipe, that’s fine too.
