Sausage Cream Cheese Rotel Dip on the Smoker
This sausage cream cheese rotel dip is just like the classic appetizer dip, except cooked on the smoker or grill for extra flavor! With just three simple ingredients – sausage, cream cheese, and a can of Rotel – you can create a smoky, creamy, and slightly spicy dip that everyone will love.
Servings: 6 people
Equipment
- 10-12" cast iron skillet
Ingredients
- 1 lb ground breakfast sausage *We used mild Tennessee Pride sausage
- 8 oz block cream cheese full fat
- 10 oz can Rotel tomatoes with juice from the can
- barbecue seasoning (optional) *We used our ‘Que That Barbecue Seasoning
Instructions
- Preheat pellet grill or smoker to 250℉ with your choice of pellets or wood chunks.
- Spread ground sausage out into the bottom of a cast iron skillet so that it is in a thin even layer. Place the skillet directly on the grill grates, and close the grill lid. Smoke the sausage until it’s cooked through, stirring and crumbling it up every 15-20 minutes. Our sausage took about 1 hour and 10 minutes to cook.
- When the sausage is done, remove the skillet from the grill. Keep the sausage and grease in the skillet, and pour the full can of Rotel tomatoes (including the juice) on top of the sausage. Then place the block of cream cheese on top. Sprinkle the cream cheese with some of your favorite barbecue seasoning for extra flavor (optional).
- Place the skillet back on the smoker, and smoke at 250℉ for one hour. After the first hour, stir all of the ingredients together. Then return to the smoker for another 15-20 minutes.
- Once the cream cheese is fully melted, carefully remove the skillet from the smoker. Serve the dip hot with your favorite dippers, such as corn chip, tortilla chips, crackers, or fresh veggies.
Video
Notes
- Alternate cooking methods - If you don’t have a smoker or grill, you can still make this versatile dip using other heating methods. Follow the instructions, except bake in the oven instead at 300°F. Or cook the sausage in a skillet on the stovetop, and then stir in the cream cheese and Rotel and cook over medium-low heat until melty.