🧀 SAUCY ROTELLE DIP (MILD CROCK POT VERSION) 👨‍🍳 DIRECTIONS STEP 1 BROWN 1 POUND OF GROUND BEEF 🥩 AND 1 POUND OF GROUND ITALIAN SAUSAGE 🌭 IN A LARGE SKILLET. DRAIN ANY EXCESS GREASE. STEP 2 TRANSFER THE COOKED MEAT TO YOUR CROCK POT. STEP 3 ADD 2 CUPS OF MILD ROTEL-STYLE TOMATOES 🍅. STEP 4 ADD 16 OUNCES OF CREAM CHEESE 🧀 (CUT INTO CUBES). STEP 5 POUR IN 1 CUP OF HEAVY CREAM 🥛. STEP 6 ADD 2 CUPS OF FRESHLY SHREDDED MILD CHEDDAR CHEESE 🧀. STEP 7 ADD 1 CUP OF MONTEREY JACK CHEESE 🧀. (OPTIONAL) STEP 8 GENTLY STIR EVERYTHING TOGETHER. COVER THE CROCK POT AND COOK ON LOW FOR 2–3 HOURS OR HIGH FOR 1–1½ HOURS, STIRRING OCCASIONALLY UNTIL THE CHEESES ARE COMPLETELY MELTED AND THE DIP IS HOT, CREAMY, AND SMOOTH. STEP 9 (OPTIONAL HEAT 🌶️) IF YOU ENJOY A SPICIER DIP, STIR IN ANY OF THE FOLLOWING: 🌶️ HOT ROTEL-STYLE TOMATOES (OPTIONAL) 🌶️ DICED JALAPEÑOS (OPTIONAL) 🌶️ PEPPER JACK CHEESE (OPTIONAL) 🧀 MONTEREY JACK CHEESE (OPTIONAL – ADD AN EXTRA 1 CUP FOR A CREA...