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Creamy Slow Cooker Sausage Cheese Dip served in a white bowl surrounded by tortilla chips, topped with diced tomatoes and herbs.
Daniel

Slow Cooker Sausage Cheese Dip

Creamy, spicy, and irresistibly cheesy - this hands-off party dip practically makes itself while you mingle with guests.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Dip
  • 1 lb hot breakfast sausage casings removed if in links
  • 16 oz Velveeta cheese cubed
  • 8 oz cream cheese cubed, softened
  • 10 oz diced tomatoes with green chiles Rotel, undrained
  • 1 cup sharp cheddar cheese shredded, for topping
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
For Serving
  • tortilla chips for dipping
  • 2 tbsp sliced green onions optional garnish

Equipment

  • Slow cooker (4-quart or larger)
  • Large skillet

Method
 

Prep
  1. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through with no pink remaining, about 8-10 minutes. Drain excess fat.
  2. Transfer the cooked sausage to your slow cooker. Add the cubed Velveeta, cream cheese, diced tomatoes with their juices, garlic powder, and onion powder. Stir gently to combine.
  3. Cover and cook on LOW for 2 hours, stirring once halfway through, until the cheeses are completely melted and the dip is smooth and creamy. Switch to WARM setting once done.
  4. Sprinkle shredded cheddar over the top and let it melt for 5 minutes. Stir once more, taste for seasoning, and adjust with salt if needed. Garnish with green onions and serve hot with tortilla chips.

Notes

Use hot sausage for authentic kick, or mild if feeding spice-shy guests. The dip thickens as it cools - thin with a splash of milk if needed. Make it up to 24 hours ahead and reheat on LOW, stirring occasionally.