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–+ servings

SLOW COOKER SAUSAGE DIP RECIPE

This creamy slow cooker sausage dip combines seasoned pork sausage, melted cheese, cream cheese, and tomatoes with green chilies for a simple party appetizer that stays hot and ready for dipping.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine American
Servings 12

Ingredients
  

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

Instructions
 

  • Add the ground sausage to a large skillet over medium-high heat. Cook for six to eight minutes, breaking the sausage into small crumbles as it cooks. Continue cooking until no pink remains and the meat reaches 160°F.
  • Drain the excess grease from the cooked sausage.
  • Lightly spray a 4 to 5-quart slow cooker with nonstick cooking spray.
  • Add the cubed Velveeta, cream cheese, undrained tomatoes with green chilies, sour cream, milk, garlic powder, onion powder, smoked paprika, and black pepper to the slow cooker.
  • Add the cooked sausage.
  • Cover and cook on low for one to two hours. Stir after one hour, then continue cooking until the cheese has melted completely.
  • Stir until the dip is smooth and the sausage is evenly distributed. Add additional milk one tablespoon at a time if you want a thinner consistency.
  • Stir in the sliced green onions.
  • Switch the slow cooker to warm. Garnish with additional green onions if desired and serve with tortilla chips, corn chips, crackers, or fresh vegetables.

Notes

  • Drain the sausage well after browning so excess grease doesn’t collect on top of the finished dip.
  • Do not drain the tomatoes with green chilies. Their liquid helps create the proper consistency.
  • Cut the cheeses into small pieces before adding them to the slow cooker so they melt evenly.
  • For a spicy sausage dip, use hot breakfast sausage and hot tomatoes with green chilies. You can also add diced jalapeño or pepper Jack cheese.
  • If the dip gets too thick while sitting on warm, stir in one tablespoon of milk at a time.
  • Once all of the cheese has melted, don’t continue cooking the dip on low longer than necessary. Switch the crockpot to warm and stir it occasionally.