Spicy Nacho Cheese Dip

Susan Feliciano


This is the recipe I am always asked to bring to functions - from New Years parties to church potlucks. Sausage adds the difference and creates a WOW! factor. A big hit with the men.
This can also be made in a crock pot if you don't mind waiting for it to melt the cheese. It's especially good served in a small crock pot, one with a "warm" setting that doesn't get too hot.


★★★★★ 2 votes

a crowd
20 Min
10 Min


Add to Grocery List

  • 1 lb
    hot country breakfast sausage (pork)
  • 2 lb
    velveeta light cheese food, cut in cubes
  • 2 can(s)
    ro_tel diced tomatoes and green chilies
  • 2 Tbsp
    chopped pickled jalapeno peppers (or more)

How to Make Spicy Nacho Cheese Dip


  1. Crumble and brown the sausage in a skillet over medium high heat until browned and a bit crispy. Drain off fat and set aside.
  2. Place Velveeta cheese cubes and Ro-Tel in a large microwaveable bowl. Heat on high about 3-5 minutes, stirring after each minute, until cheese is completely melted and Ro-Tel is well blended and smooth.
  3. Stir in Jalapeno peppers and the drained sausage, combining well. Serve warm, or in a smaller crock pot with a very low or warm setting. Serve with tortilla chips, or baked pita triangles.
  4. To make baked pita triangles, cut a package of pita bread into fourths using a pizza cutter. Spread out on a wire rack over a baking sheet. Brush with olive oil and sprinkle with salt if desired. Bake at 350 degrees about 10-12 minutes, until crisp but not too brown. Cool on rack; package in an air-tight container.

Printable Recipe Card

About Spicy Nacho Cheese Dip

Course/Dish: Cheese Appetizers, Dips
Main Ingredient: Dairy
Regional Style: Southwestern
Other Tag: Quick & Easy

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