Ingredients
Dip Ingredients
- 2 ½ cups homemade vegan nacho cheese
- 1 can Rotel tomatoes (drained) or 1 ½ cups gluten-free salsa
- 1 lb gluten-free ground sausage or ground beef
Instructions
- Brown the Sausage: In a large skillet over medium heat, brown the ground sausage or beef, breaking it up into small pieces as it cooks. Continue cooking until no longer pink and fully cooked through. Then, drain off any excess grease to keep the dip from being too oily.
- Add Cheese and Tomatoes: Stir in the homemade vegan nacho cheese and the can of Rotel tomatoes (or salsa) into the skillet with the cooked meat. Mix thoroughly to combine all ingredients evenly.
- Heat Through: Continue cooking the mixture over medium heat, stirring occasionally, until the dip is heated through and slightly bubbly, about 5 minutes. This allows the flavors to meld together.
- Serve: Transfer the dip to a serving bowl and enjoy warm with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- My Homemade Breakfast Beef Sausage works really well as a substitute for ground sausage in this recipe.
- The homemade vegan nacho cheese can be prepared ahead of time and stored in the refrigerator for quicker assembly.
- For a spicier dip, choose a hot Rotel variety or add extra chili powder.
- Ensure all ingredients are gluten-free if dietary restrictions are a concern.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
