Slow Cooker Sausage Dip

This slow cooker sausage dip is loaded with savory sausage, creamy cheese, tomatoes, and seasonings for an easy appetizer that stays warm and ready for dipping.

Creamy, cheesy, and packed with seasoned sausage, this slow cooker sausage dip is the kind of appetizer that disappears quickly. Everything melts together into a thick, scoopable dip with plenty of flavor in every bite.

It’s also incredibly easy to prepare. Brown the sausage, add everything to the slow cooker, and give it a stir once the cheeses have softened. Keep the crockpot on warm, set out a big bowl of tortilla chips, and the dip is ready whenever everyone wants another scoop.

This is a great option for game day, holiday parties, potlucks, or any gathering where you need an appetizer that doesn’t require constant attention.

WHY YOU’LL LOVE THIS SLOW COOKER SAUSAGE DIP

EASY PREP: The sausage is the only ingredient that needs to be cooked before everything goes into the crockpot. After that, the slow cooker handles the rest.

CREAMY AND CHEESY: Velveeta and cream cheese melt into a smooth base that clings to chips instead of running off them.

FULL OF FLAVOR: Pork sausage adds plenty of savory flavor, while tomatoes with green chilies cut through the richness of the cheese.

PERFECT FOR PARTIES: Once the dip is hot, switch the slow cooker to warm and let guests help themselves.

EASY TO ADJUST: Make it mild, spicy, extra meaty, or a little thinner depending on what you prefer.

SLOW COOKER SAUSAGE DIP INGREDIENTS

The combination of seasoned sausage, two kinds of cheese, and tomatoes creates a thick dip with just the right amount of creaminess.

Velveeta melts smoothly and gives the dip its familiar cheesy texture, while cream cheese adds a richer flavor and helps make the mixture extra creamy.

The tomatoes and green chilies bring enough liquid to help the cheese melt without making the dip watery.

You’ll need:

• 1 pound of ground pork breakfast sausage
• 16 ounces of Velveeta cheese, cut into 1-inch cubes
• 8 ounces of cream cheese, cut into cubes and softened
• 1 (10-ounce) can of diced tomatoes with green chilies, undrained
• ½ cup of sour cream
• ¼ cup of whole milk
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ¼ teaspoon of smoked paprika
• ⅛ teaspoon of black pepper
• 2 tablespoons of sliced green onions, plus more for garnish if desired
• Tortilla chips, corn chips, crackers, or fresh vegetables for serving

What Kind Of Sausage Is Best For Sausage Dip?

Regular pork breakfast sausage works especially well because it has enough seasoning and fat to add plenty of flavor to the finished dip.

You can use mild, medium, or hot breakfast sausage. Mild sausage keeps the dip family-friendly, while hot sausage gives it more of a kick without changing the recipe.

Italian sausage can also work, although it will give the dip a different flavor. If you use Italian sausage, remove the casings before browning it.

Whatever type you choose, cook the sausage completely before adding it to your slow cooker. Ground pork should reach an internal temperature of 160°F.

Why Use Velveeta In Sausage Dip?

Velveeta melts smoothly and stays creamy for a long time, which makes it especially useful for a dip that may sit in a slow cooker during a party.

Regular shredded cheese can become oily or separate when it stays hot for several hours. Velveeta holds its consistency much better.

Cutting the cheese into small cubes also helps it melt evenly and quickly.

SLOW COOKER SAUSAGE DIP SUBSTITUTIONS AND ADDITIONS

SAUSAGE: Mild or hot pork breakfast sausage both work well. You can also use turkey sausage or chicken sausage. Keep in mind that leaner sausage may not give the dip quite as much rich flavor.

VELVEETA: Use white Velveeta instead of the traditional variety for a slightly different cheese flavor. You can also replace a few ounces with shredded cheddar or Monterey Jack, but don’t replace all of the processed cheese if you want the smoothest consistency.

CREAM CHEESE: Full-fat cream cheese gives this recipe the creamiest result. Reduced-fat cream cheese will work, although the finished dip may be slightly less rich.

TOMATOES WITH GREEN CHILIES: Use mild tomatoes and chilies for a family-friendly appetizer. Hot tomatoes with green chilies are an easy way to add more heat.

SOUR CREAM: Plain Greek yogurt can replace the sour cream if needed. Add it near the end of the cooking time and stir until smooth.

MILK: Whole milk keeps the dip smooth without watering down the flavor. You can also use half-and-half for an even richer consistency.

CHEESE: Stir in one cup of shredded sharp cheddar, pepper Jack, or Monterey Jack during the last 20 minutes if you want an extra-cheesy dip.

JALAPEÑOS: Add one finely diced jalapeño with the tomatoes for more heat. Remove the seeds for a milder flavor.

BEANS: One drained and rinsed can of black beans can make this appetizer even heartier. Stir them into the slow cooker when you add the cooked sausage.

CORN: Add one cup of drained canned corn or thawed frozen corn for extra texture and a touch of sweetness.

HOW TO MAKE SLOW COOKER SAUSAGE DIP

This dip comes together with very little hands-on work. Browning the sausage first gives you the best texture and keeps excess grease out of the cheese mixture.

Here’s how you make it:

STEP ONE

Place a large skillet over medium-high heat. Add the ground sausage and cook for six to eight minutes, breaking it into small pieces with a wooden spoon as it browns.

Continue cooking until no pink remains and the sausage is completely cooked.

STEP TWO

Drain the excess grease from the sausage.

You don’t need to remove every drop of fat, but draining the extra grease keeps the finished dip creamy instead of oily.

PRO TIP:

Break the sausage into fairly small crumbles while it cooks. Smaller pieces spread throughout the cheese mixture much better and make the dip easier to scoop with chips.

STEP THREE

Lightly spray the inside of a 4 to 5-quart slow cooker with nonstick cooking spray.

Add the cubed Velveeta and cream cheese.

Pour the undrained tomatoes with green chilies over the cheese.

STEP FOUR

Add the sour cream, milk, garlic powder, onion powder, smoked paprika, and black pepper.

Top with the drained cooked sausage.

STEP FIVE

Cover the slow cooker and cook on low for one to two hours.

Stir the mixture after the first hour, making sure to scrape along the sides and bottom of the slow cooker.

Continue cooking until both cheeses have completely melted.

PRO TIP:

Every slow cooker heats a little differently. Start checking the dip after one hour. You want the cheese completely melted and hot, but there’s no reason to continue cooking it once everything is smooth.

STEP SIX

Stir well until the sausage, tomatoes, and cheese are evenly combined.

If the dip is thicker than you prefer, add more milk one tablespoon at a time. Stir after each addition so you don’t accidentally make it too thin.

STEP SEVEN

Stir in the sliced green onions.

Switch the slow cooker to the warm setting and serve the dip directly from the crockpot with tortilla chips or your favorite dippers.

Add a few extra sliced green onions over the top for garnish if desired.

OUR RECIPE DEVELOPER SAYS

Keep the slow cooker covered when guests aren’t serving themselves. This helps prevent the surface of the cheese from drying out and keeps the dip warm.

HOW TO KEEP SAUSAGE DIP CREAMY

The biggest trick is controlling the heat.

Cheese dips don’t need aggressive cooking. Once everything has melted and reached a serving temperature, switch your slow cooker to warm.

Give the dip a good stir every 30 minutes or so if it’s sitting out for a long party. This keeps the sausage evenly distributed and prevents cheese around the edges from getting too hot.

If the dip thickens while it sits, stir in a splash of milk. Start with one tablespoon. You can always add another.

Don’t pour in a large amount of milk at once. It doesn’t take much liquid to change the consistency of melted cheese.

CAN YOU PUT RAW SAUSAGE IN THE SLOW COOKER FOR THIS DIP?

We recommend cooking the sausage separately before making this dip.

Browning gives the sausage a better texture and allows you to drain off excess grease before mixing it with the cheese.

It also makes serving easier because you know the meat is fully cooked before the dairy ingredients are added.

Cook the sausage until no pink remains and it has reached 160°F, then drain it well before transferring it to the crockpot.

HOW TO MAKE SAUSAGE DIP SPICIER

There are several easy ways to turn up the heat.

Start with hot breakfast sausage instead of mild. You can also use hot tomatoes with green chilies.

For even more spice, add diced jalapeños, a pinch of crushed red pepper flakes, or a few dashes of your favorite hot sauce.

Pepper Jack cheese is another good choice. Stir one cup into the melted dip during the last 20 minutes of cooking.

Make small additions and taste as you go. You can always add more heat, but it’s much harder to remove once it’s mixed in.

HOW TO SERVE CROCKPOT SAUSAGE DIP

Serve this dip warm directly from the slow cooker.

Tortilla chips are an easy choice because they’re sturdy enough for the thick cheese and sausage mixture. Corn chips also work especially well.

For something a little different, try:

• Pretzel bites
• Crackers
• Toasted baguette slices
• Pita chips
• Mini bell peppers
• Celery sticks
• Carrot sticks
• Cucumber slices

If you’re serving this at a party, put a spoon beside the crockpot. The dip is thick and packed with sausage, so guests can spoon a little onto their plates instead of repeatedly dipping into the slow cooker.

A small crockpot works best for serving because it keeps the dip deep enough to remain creamy and warm.

WHAT TO SERVE WITH SAUSAGE DIP

A creamy sausage dip fits easily onto an appetizer table with both hot and cold snacks.

Serve it next to chicken wings, meatballs, sliders, stuffed mushrooms, or a vegetable tray for a hearty game-day spread.

Fresh vegetables are especially good beside this rich dip. Crisp celery, carrots, cucumber, and peppers add a fresh contrast to the creamy cheese.

You can also make the dip part of a nacho-style snack board. Set out tortilla chips with shredded lettuce, diced tomatoes, sliced jalapeños, salsa, guacamole, and sour cream. Guests can spoon the warm sausage dip over their chips and add whatever toppings they like.

For a smaller gathering, all you really need is a large bowl of chips.

MAKE-AHEAD SAUSAGE DIP

This appetizer is easy to prepare ahead of time.

Cook the sausage as directed, drain it, and let it cool. Store it in an airtight container in the refrigerator for up to three days.

You can also cube the Velveeta and cream cheese and keep them covered in the refrigerator.

When you’re ready to make the dip, add everything to the slow cooker and continue with the recipe.

Starting with refrigerated ingredients may add a little extra time before the cheese is completely melted.

Can I Make The Entire Dip Ahead Of Time?

Yes. Prepare the dip completely, let it cool, and transfer it to an airtight container.

Refrigerate until you’re ready to serve it.

Reheat the dip slowly in your crockpot, stirring occasionally. Add a small splash of milk if it has thickened in the refrigerator.

HOW TO STORE SLOW COOKER SAUSAGE DIP

Because this dip contains cooked meat and dairy, store leftovers promptly once you’re finished serving.

IN THE FRIDGE

Allow leftover dip to cool slightly before transferring it to an airtight container.

Store it in the refrigerator for up to three days.

Don’t leave the dip sitting at room temperature for more than two hours.

IN THE FREEZER

You can freeze sausage dip, although the texture of cream cheese and sour cream may change slightly once they’re thawed.

Let the dip cool completely and transfer it into a freezer-safe container, leaving a little room at the top.

Freeze for up to one month for the best texture.

Thaw overnight in the refrigerator before reheating.

REHEATING

SLOW COOKER: Add the refrigerated dip to the crockpot and heat on low until warmed through. Stir occasionally and add one or two tablespoons of milk if necessary.

STOVETOP: Place the dip in a saucepan over low heat. Stir frequently until hot and smooth.

MICROWAVE: Heat individual portions in a microwave-safe bowl in 30-second intervals, stirring between each interval.

Avoid using high heat when reheating. Gentle heat helps keep the cheese smooth.

SLOW COOKER SAUSAGE DIP TIPS

Drain the cooked sausage well before adding it to the slow cooker. Too much grease can collect on top of the cheese.

Cut both cheeses into small cubes. They’ll melt faster and more evenly.

Leave the liquid in the tomatoes. That moisture is part of what gives the dip the right consistency.

Cook on low instead of high whenever possible. Low heat is much gentler on cheese.

Stir after about an hour. The cheese around the outside melts first, so stirring helps everything combine evenly.

Add milk gradually if the dip needs thinning. A little goes a long way.

Once the dip is melted, use the warm setting rather than continuing to cook it on low.

TROUBLESHOOTING SAUSAGE CHEESE DIP

My Dip Is Too Thick

Add one tablespoon of milk at a time and stir well.

Remember that the dip will naturally get thicker as it cools, so keep it on warm while serving.

My Dip Is Too Thin

Leave the lid off for about 15 to 20 minutes on low and stir occasionally.

You can also add a few extra cubes of Velveeta and let them melt into the dip.

My Dip Looks Greasy

This usually happens when there is excess fat from the sausage or the cheese gets too hot.

Drain the sausage thoroughly before adding it to the slow cooker and keep the finished dip on warm rather than continuing to cook it.

If a little oil appears on top, gently blot it with a clean paper towel.

The Cheese Isn’t Melting Evenly

Give everything a thorough stir.

Large pieces of cold cheese take longer to melt, which is why cutting the Velveeta and cream cheese into small cubes helps.

SLOW COOKER SAUSAGE DIP FAQS

Can I use Italian sausage for this dip?

Yes. Mild or hot Italian sausage can be substituted for breakfast sausage. Remove the casings if necessary and crumble the sausage as it cooks.

Can I use ground beef instead of sausage?

You can use one pound of lean ground beef. Season it with a little extra salt, black pepper, garlic powder, and onion powder since ground beef won’t have the same seasoning as breakfast sausage.

Can I make this dip without Velveeta?

You can, but the consistency will be different. Velveeta helps the dip stay smooth in the slow cooker. A combination of cream cheese and freshly shredded cheddar can work, although it may thicken or separate more easily.

Should I drain the tomatoes?

No. Add the tomatoes with their liquid. The extra moisture helps the cheese melt into a dip that is thick but still scoopable.

How long can sausage dip stay in the slow cooker?

Once the dip has melted, switch your slow cooker to warm. It can stay hot for serving as long as the appliance keeps the food at 140°F or above. Stir occasionally so the edges don’t overheat.

What size slow cooker should I use?

A 4 to 5-quart slow cooker is a good size for this recipe. You can use a slightly larger one, but the dip may heat faster because it spreads into a thinner layer.

Can I double this recipe?

Yes. Double all of the ingredients and use a 6-quart or larger slow cooker. The dip may need additional time to melt completely.

Can I make sausage dip on the stove?

Yes. Brown and drain the sausage, then reduce the heat to low. Add the cheese, tomatoes, seasonings, sour cream, and milk. Stir frequently until everything has melted and combined.

Why did my sausage dip get thick?

Cheese dip naturally thickens as it cools. Return it to low heat and stir in a little milk until it reaches the consistency you want.

What chips are best with sausage dip?

Thick tortilla chips and corn chips work best because they won’t break easily when scooping up the sausage and cheese mixture.

AN EASY CROCKPOT APPETIZER FOR SHARING

This slow cooker sausage dip has everything you want in an easy party appetizer. Savory sausage makes it hearty, two creamy cheeses give every scoop a smooth texture, and tomatoes with green chilies add just enough flavor to balance all that richness.

Even better, the crockpot keeps it warm while you concentrate on everything else you’re serving.

Brown the sausage, add the ingredients, and let the cheese slowly melt. Once everything is creamy and hot, grab the tortilla chips and keep the slow cooker on warm. It’s simple, filling, and ready to serve straight from the pot.