Do I have to use Velveeta?
No. Velveeta is classic because it melts smoothly, but this recipe uses shredded cheddar plus cream cheese for a more “real cheese” flavor and still keeps the texture creamy. If you want an extra-smooth finish, swap in 8 ounces Velveeta for the cheddar. Note: Velveeta is already emulsified and saltier, so you may need less (or no) added milk and possibly no extra salt.
How do I make it less spicy?
Use mild Rotel, skip the jalapeño and chipotle, and start with 1/4 teaspoon smoked paprika. You can always add more heat later. You cannot take it back once Uncle Hot Sauce gets involved.
How do I make it hotter?
Add chipotle in adobo, a pinch of cayenne, or a few shakes of hot sauce. For a clean heat, stir in pickled jalapeño brine a teaspoon at a time.
Why did my cheese dip get grainy?
Usually it is heat. Keep it on low and melt slowly. Also, shred cheese yourself if you can. Pre-shredded cheese has anti-caking agents that can affect melting.
Can I keep Rotel dip warm for a party?
Yes. Keep it on the stove over low heat, stirring occasionally, or move it to a slow cooker on Warm. If it thickens, stir in a splash of milk. For food safety (especially with sausage), keep it hot, ideally at or above 140°F / 60°C.
Can I make it without meat?
Absolutely. Skip the sausage and add a can of drained black beans, sautéed corn, or extra green chiles for body.
