Slow Cooker Sausage Dip
Slow Cooker Sausage Dip is a rich, creamy, and savory appetizer that’s perfect for gatherings or game day. Made with flavorful sausage, melted cheese, and a blend of spices, it slowly cooks to a warm, irresistible dip that’s easy to serve with chips, crackers, or bread.
Ingredients
- 1 lb 450 g pork breakfast sausage (or mild Italian sausage), casings removed
- 1 lb 16 oz / 450 g processed melting cheese (such as Velveeta), cut into 1-inch cubes
- 1 can 10 oz / 283 g diced tomatoes with green chilies (such as RoTel), undrained
Instructions
- Brown the Meat: In a large skillet over medium heat, cook the sausage. Break it up with a wooden spoon or meat chopper until fully browned and no pink remains (about 7–10 minutes).
- Drain the Grease: Thoroughly drain off any excess grease from the skillet to ensure your dip stays creamy and doesn't become oily.
- Prep the Crockpot: Lightly spray the inside of a small slow cooker (2 to 4-quart size) with nonstick cooking spray. Add the cubed processed cheese to the bottom.
- Combine: Spoon the browned, drained sausage over the cheese. Pour the entire can of diced tomatoes with green chilies (including all the liquid) over the top.
- Melt and Cook: Cover the slow cooker and cook on LOW for 1½ to 2 hours, or on HIGH for about 1 hour. Stir the mixture every 30 minutes until the cheese is completely melted and everything is hot and bubbly.
- Serve: Give the dip one final, vigorous stir to fully incorporate the ingredients. Switch the slow cooker to the WARM setting and serve directly from the pot with tortilla chips, corn chips, or toasted baguettes.
Notes
Recipe Notes
- Make it Spicy: Swap the mild sausage for a "hot" or spicy variety, or use "hot" diced tomatoes with green chilies. You can also stir in some fresh diced jalapeños.
- Stovetop Instructions: To make this in a hurry, brown and drain the meat in a Dutch oven or large pot. Turn the heat down to medium-low, add the cheese cubes and undrained tomatoes, and stir continuously until completely melted and hot.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave in 30-second increments, stirring in between. Note: Freezing is not recommended, as the cheese can become grainy when thawed.
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