Leftover Rotel Dip

Brown the sausage on the stove over medium-high heat breaking up into small pieces as it browns. Stir until fully melted then cool down completely so that the mixture hardens and is easily scoop-able.

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Just add two cups of leftover chili Rotel and only three-quarter cup of beef broth to a.

Leftover rotel dip. Macaroni cooked according to package directions and drained. Keep the leftover RoTel dip in an airtight food storage container. To reheat scoop the dip.

Refrigerate it for up to three days. Spread for sandwich wrap or roll. Use to create a layered dip.

Use it on a baked potato. Spread on a cracker and top with cucumber olives or whatever you fancy. If you have leftover homemade chili you can absolutely use it as the base for this Chili Cheese Dip.

Cheese Rotel Dip Recipe but Better. Use as a sauce on flat bread to create a. Cook the ground beed on a hot pan until no longer pink drain the fat off then add in the Velveeta and the tomatoes.

Once the sausage is browned drain off any excess grease and return to skillet. Stir together until creamy and smooth. 12 cup milk I used half and half 2 12 cups queso homemade or canned In a large saucepan combine the cooked macaroni butter milk and queso.

Use as a sauce on top of noodles rice or quinoa. More game day recipe you will love. How to Store the Leftovers.

Restaurant style Air Fried Brussel Sprouts with Balsamic Glaze. We have found that the dip does not freeze well. 2 ounces Rotel tomatoes.

12 cup butter sliced.

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