4-Ingredient Slow Cooker Sausage Cheese Dip (The Ultimate Game Day Hero)
I set up a batch of this Sausage Cheese Dip right before the game started today, and I was reminded—once again—why it’s the king of party appetizers. It’s creamy, slightly spicy, and deeply savory. There is something truly magical about the way the sausage and melted cheese meld together in the slow cooker. And since I made a double batch, I didn’t even mind when the neighbors asked for the recipe. A rare and beautiful party win.
This dip looks like a labor of love, but it’s shockingly easy. No constant stirring. No worrying about it cooling down and hardening on the table. Just brown, dump, and let the slow cooker keep it perfectly molten. It stays velvety smooth for hours, and you can serve it with almost anything crunchy.
This is one of those recipes that feels like an indulgence but fits perfectly into a busy host’s schedule.
Simple 4-Ingredient Sausage Cheese Dip
Ingredients
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1 lb ground breakfast sausage (mild or hot)
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1 block (32 oz) Velveeta cheese, cubed
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2 cans (10 oz each) Ro-Tel Diced Tomatoes and Green Chilies (undrained)
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1 block (8 oz) cream cheese, softened and cubed
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Optional: Fresh cilantro or sliced jalapeños for garnish
Instructions
1) Brown the Sausage In a large skillet over medium-high heat, brown the ground sausage until it is completely cooked through and no longer pink. Drain the excess grease thoroughly.
2) Combine Ingredients Add the cooked sausage, cubed Velveeta, both cans of undrained Ro-Tel, and the cubed cream cheese into your slow cooker.
3) Slow Cook Cover and cook on Low for 1–2 hours, stirring occasionally. You want to wait until the cheeses are completely melted and the dip is smooth and bubbly.
4) Keep it Warm Once fully melted and combined, turn the slow cooker to the “Warm” setting. This ensures the dip stays at the perfect dipping consistency throughout the entire party.
5) Serve Serve warm directly from the slow cooker with:
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Tortilla chips
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Fritos scoops
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Toasted baguette slices
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Celery sticks or bell pepper strips
Why This Sausage Cheese Dip Is the Best
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Minimal Ingredients: Just four staples you can find at any grocery store.
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Set and Forget: Once it’s in the pot, you’re free to enjoy the party.
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Stays Creamy: The combination of Velveeta and cream cheese prevents the “greasy separation” common in other dips.
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Crowd Favorite: It’s almost impossible to find someone who doesn’t go back for thirds.
Tips for Success
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Drain the Grease: Make sure to drain the sausage well after browning, otherwise the dip can end up with a layer of oil on top.
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Cube the Cheese: Smaller cubes melt much faster and more evenly than one giant block.
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Don’t Overcook: If the edges start to darken, the heat is too high. Keep it on “Warm” once melted.
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The Cream Cheese Secret: Adding that one block of cream cheese makes the dip twice as velvety and adds a nice tang.
Easy Variations
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Extra Spicy: Use “Hot” sausage and add a chopped fresh habanero or extra red pepper flakes.
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Taco Style: Stir in a packet of taco seasoning while browning the meat.
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Veggies Galore: Add a can of drained black beans or corn for more texture.
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Meaty Mix: Use half sausage and half ground beef for a different flavor profile.
FAQ – Sausage Cheese Dip
Can I make this on the stovetop?
Yes! Just combine everything in a large pot or Dutch oven over low heat, stirring constantly until melted.
Can I make it ahead of time?
Absolutely. You can cook it, let it cool, and store it in the fridge. Just reheat it in the slow cooker or on the stove with a splash of milk to loosen it up.
Is it supposed to be this thick?
Yes, it’s a hearty dip. If you prefer a thinner consistency, simply stir in a 1/4 cup of milk or heavy cream until you reach your desired texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. It actually makes a great topping for baked potatoes the next day!
