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I love a good sausage dip recipe! Game-day, holiday get-togethers, or movie night, this Cheesy Sausage Dip is one I make again and again.
There’s something about a warm sausage cheese dip that just makes any get-together feel like a party. This one has become one of my go to appetizers, made with velveeta, cream cheese, sausage, corn, and rotel, so you’re really getting the best of a sausage rotel dip and a velveeta sausage dip all in one bowl.
It’s not the only dip I turn to for parties, though. If you love this one, my Crack Chicken Dip is another favorite that always disappears fast, and my Rotel Dip is perfect for when you want that same bold, cheesy flavor without the sausage.
Whatever the occasion, this sausage dip recipe is always one of the first things gone at the table.
Ingredient Notes:
Ground sausage: Mild or spicy both work well here depending on how much kick you want in your sausage cheese dip. Drain the fat well after cooking so the dip doesn’t turn greasy.
Velveeta cheese: Cubing it before adding it to the pot helps it melt faster and more evenly into the dip.
Cream cheese: Let it soften at room temperature first so it blends smoothly instead of leaving lumps in the finished dip.
Rotel: Drain it well before adding. Too much liquid can make the dip thin instead of thick and scoopable.
Corn: Drained canned corn works great, but frozen corn (thawed) is a good substitute if that’s what you have on hand.
How to Make Sausage Dip:
Cook: Cook and crumble the ground sausage in a large pot or skillet. Once fully cooked, drain the fat and return the sausage to the pot.
Melt: Add the cubed Velveeta and cream cheese to the cooked sausage, stirring as the cheeses begin to melt.
Add: Drain the corn and Rotel, then stir them into the sausage and cheese mixture.
Simmer: Cook on the stovetop over medium heat, stirring occasionally, until everything is heated through and the cheese is fully melted and creamy.
Serve warm with chips.
How to Make Sausage Dip in the Slow Cooker
If you want to keep this sausage dip recipe warm all party long, the slow cooker is the easiest way to do it.
Cook and crumble the sausage on the stovetop first, then transfer it to your slow cooker along with the cubed Velveeta, cream cheese, drained Rotel, and drained corn.
Cover and cook on low for 1 to 2 hours, stirring occasionally, until the cheeses are fully melted and everything is well combined.
Once it’s ready, switch the slow cooker to the warm setting so your velveeta sausage dip stays hot and scoop-able for the whole get-together.
Recipe Tips
- Stir often: Stir every 20 to 30 minutes while it cooks to help the cheese melt evenly and keep it from sticking to the bottom.
- Too thick? If the dip starts to thicken too much while sitting on warm, stir in a splash of milk to loosen it back up.
- Make ahead friendly: This method is perfect for gameday or holiday parties since you can prep everything ahead of time and just let the slow cooker do the work.
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Cheesy Sausage Dip
Ingredients
- 1 pound Ground sausage
- 16 oz Velveeta cheese
- 8 oz Cream cheese
- 10 oz Rotel
- 15 oz Corn
Instructions
- Start by cooking and crumbling your sausage. Once cooked through drain fat and return to stove top. Cube velveeta and cream cheese and add it to the cooked ground sausage. Stirring and allowing the cheeses to start melting. Drain both corn and rotel and pour in with the rest of your dip.
- Allow to cook on the stove top on medium heat stirring until heated through and all cheese is melted and creamy. Serve with chips and enjoy!
Notes
- Stir often: Stir every 20 to 30 minutes while it cooks to help the cheese melt evenly and keep it from sticking to the bottom.
- Too thick? If the dip starts to thicken too much while sitting on warm, stir in a splash of milk to loosen it back up.
- Make ahead friendly: This method is perfect for gameday or holiday parties since you can prep everything ahead of time and just let the slow cooker do the work.
Nutrition
Can you make this in the crockpot?
Yes! Just coat it well with a non stick spray. Add diced cream cheese, rotel (undrained) and cooked and crumbled sausage. I would cook it on low for just 1-2 hours or until everything is melted =) Hope you enjoy it Morgan!