Best Rotel Dip Ever

Almost everyone loves Rotel Dip.  It is one of the easiest party foods that you can make.  Especially if you make it in the crock pot.  We have a secret ingredient in ours - cream cheese!  It really does make a difference.

Here is what you need:

1 large block of Velvetta Cheese

1 8 oz package of Cream Cheese

2 cans of Rotel

1 pound of sausage

Start by cutting the Velvetta cheese into blocks and adding to the crock pot.  Do the same for the cream cheese.  Add the two cans of Rotel (you use hot and spicy ones if you like).  While that is starting to warm up, brown your sausage in a skillet and drain off the oil.  Add sausage to the cheese mixture.

Then just let it get hot and melted, stir occasionally,  and serve with chips.  Easy Peasy!

Today I am linking up with Tempt My Tummy Tuesdays at Blessed With Grace.

RECIPE #24 - CHEESEY RANCH BREAD

I made these for an Easter treat on Macaroni Kid Palm Coast-Bunnell-Flagler Beach.  You could make them anytime and change out the cookie cutters.  I think when I make it in the future, I will just roll out the pizza dough and make it like a pizza. 

INGREDIENTS:

1 can (13.8 oz) refrigerated pizza crust

3 tablespoon mayonnaise

1 tablespoon ranch dressing and seasoning mix (the dry mix in envelopes)

1/4 cup finely shredded Colby-Monterey Jack cheese blend

Pimento-stuffed olives, parsley, all for decoration

DIRECTIONS:

Heat oven to 400 degrees. Unroll dough and press into a rectangle, just like if you were making a pizza. Using large (3x2 inch) cookie cutters, cut into shapes. Place shapes on an ungreased cookie sheet.

In a small bowl, mix the mayo, dressing mix, and cheese. Blend well.

Spread each shape with about 1 teaspoon of may mixture. Decorate with olives and parsley.

Bake 6 to 8 minutes or until cheese is melted. Serve hot.