Shark Snacks: Fancy Rotel
In this week’s edition of “Shark Snacks: Tailgating Recipes for Rebels,” we present Fancy Rotel!
It just isn’t football season without Rotel in the crock pot. Everyone has a recipe for it, but I like to spice mine up with extra Rotel tomatoes and spicy sausage. I have also used deer sausage, which was delicious. I swear by the “Queso Blanco” Velveeta, hence why this is “fancy”! (Don’t even think about trying the store brand Nice ‘N Cheesy because there is nothing nice or cheesy about it!)
Go Rebels, and beat Vandy!
1 32 oz block of Queso Blanco Velveeta
2 cans of Rotel tomatoes, drained well
1/2 roll of spicy sausage, browned and drained (You can use the whole roll if you want the dip more meaty than cheesy.)
1) Cut Velveeta into small cubes
2) Combine all ingredients in a crock pot on high. (I like to Pam the inside so the cheese doesn’t harden and stick to the edges.)
3) Stir occasionally until completely melted and smooth. Once it is melted, cut the crock pot heat down to low.
Serve with Tostitos scoops.
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.