Sausage Cheese Dip Crockpot

There’s something about lifting the lid of a crockpot and being hit with a wave of rich, savory aroma—browned sausage, bubbling cheese, and a hint of spice weaving through the warm air.

This Sausage Cheese Dip is the ultimate cozy, crowd-pleasing appetizer: thick, velvety, and irresistibly scoopable with tortilla chips or crusty bread.

It comes together quickly, then the slow cooker does the rest, keeping everything hot and melty with almost zero effort.

It’s perfect for busy weeknights, game days, casual get-togethers, or whenever you need a no-fuss, guaranteed-hit snack.

I still remember the first time this dip saved me: surprise guests on a Sunday afternoon, nothing “party-worthy” in sight—within minutes, the crockpot was on, and an hour later everyone was gathered around the counter, happily dipping and chatting.

This recipe shines for last-minute entertaining, potlucks, or cozy movie nights.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, crowd-pleasing flavor in every cheesy, meaty bite
• Melts together effortlessly in the slow cooker with minimal hands-on time
• Stays warm and creamy for hours, perfect for parties and game day
• Uses easy-to-find ingredients you likely already have on hand
• Adapts easily to your heat preference with mild or hot sausage

Ingredients

• 1 pound ground pork sausage, mild or hot — choose quality sausage with good seasoning
• 8 ounces cream cheese, softened and cubed — full‑fat melts creamiest
• 16 ounces processed cheese, cubed — classic choice for ultra‑smooth texture
• 1 cup shredded sharp cheddar cheese — shred fresh for better melting
• 1 can (10 ounces) diced tomatoes with green chilies, undrained — adds heat and acidity
• 1/2 cup full‑fat sour cream — rich tang that balances the cheese
• 1/4 cup whole milk — adjust for desired dip thickness
• 1/4 teaspoon garlic powder — subtle savory depth
• 1/4 teaspoon onion powder — rounds out the flavor
• 1/4 teaspoon smoked paprika — gentle smokiness and color
• 1/4 teaspoon ground black pepper — adds mild heat
• 1/4 teaspoon salt, or to taste — season gradually and taste at the end
• 2 tablespoons green onion, thinly sliced (optional garnish) — fresh bite on top
• 1 tablespoon fresh cilantro, chopped (optional garnish) — bright herbal finish

Step-by-Step Method

Brown the Sausage

Cook the ground pork sausage in a large skillet over medium heat. Break it into small crumbles as it browns.

Stir frequently so it cooks evenly and doesn’t burn. Continue until no pink remains and the sausage is fully cooked.

Carefully drain off excess grease to avoid a greasy dip, then transfer sausage to the slow cooker.

Add the Cheeses

Place the cubed cream cheese, processed cheese, and shredded cheddar cheese into the slow cooker with the cooked sausage. Distribute the cheese evenly over the meat.

Use freshly shredded cheddar if possible for smoother melting. Gently toss the ingredients together to begin combining them, but don’t worry if everything isn’t fully mixed at this stage.

Pour In Wet Ingredients

Add the undrained diced tomatoes with green chilies to the slow cooker. Pour in the sour cream and milk over the sausage and cheese mixture.

Make sure the liquids are spread fairly evenly across the surface. These ingredients help create a creamy texture and balanced flavor.

Don’t stir too aggressively; a light mix is enough for now.

Season the Mixture

Sprinkle garlic powder, onion powder, smoked paprika, black pepper, and salt evenly over the top. Use the back of a spoon to gently fold the seasonings into the mixture.

Aim for even distribution so every bite is flavorful. Adjust seasonings later if needed, but avoid over-salting at this point since cheeses already contain salt.

Slow Cook on LOW

Cover the slow cooker with its lid and set it to LOW. Cook for about 2 hours.

Stir once or twice during cooking to encourage the cheeses to melt smoothly and prevent sticking. Avoid lifting the lid too often, as this releases heat and slows the melting process.

Let the gentle heat fully combine the flavors.

Stir Until Smooth

After 2 hours, remove the lid and stir the dip thoroughly. Scrape along the sides and bottom to incorporate any unmelted cheese.

Mix until the texture becomes completely smooth, creamy, and uniform. If you prefer a thinner dip, add a splash of milk and stir again.

Assure the sausage is evenly distributed throughout the cheese.

Rest on WARM

Switch the slow cooker to the WARM setting. Let the dip sit for about 5 minutes.

This brief rest allows the mixture to slightly thicken and the flavors to meld further. Stir once more before serving to maintain an even texture.

Adjust salt and pepper to taste, keeping in mind any salty dippers you plan to serve.

Garnish and Serve

Transfer the dip to a serving bowl or keep it in the slow cooker set to WARM. Stir occasionally to prevent a skin from forming.

Garnish the top with sliced green onion and chopped cilantro if desired. Serve with tortilla chips, sliced baguette, pretzels, or vegetable sticks.

Add a bit more milk if the dip thickens over time.

Ingredient Swaps

• Use hot or Italian sausage for more flavor, turkey sausage or lean ground beef for a lighter option, or plant-based crumbles for a vegetarian version.
• Swap processed cheese with a good melting cheese like Velveeta alternative, Colby, Monterey Jack, or pepper jack (texture may be slightly less silky).
• Substitute Greek yogurt for sour cream, evaporated milk for whole milk, and use any melty regional cheese you like (e.g., Oaxaca, queso asadero, or cheddar blends).

You Must Know

– Troubleshoot • If the dip looks oily or separated

Gently stir in 1–2 tablespoons of cold milk at a time over LOW/WARM until it looks glossy and unified, 2–4 minutes.

The cooler liquid helps re‑emulsify the fats so the top isn’t covered in orange grease.

– Doneness • When you’re not sure it’s fully melted

Look for every cube of cheese to be gone and the dip to ribbon smoothly off a spoon in a thick stream, with no rubbery clumps; this usually happens around the 2-hour mark on LOW.

Fully melted proteins give a velvety texture instead of grainy bits.

– Flavor Boost • For deeper sausage flavor

Let the cooked sausage develop browned, caramelized bits in the skillet (light golden-brown edges, about 8–10 minutes total cook time), then scrape all those browned bits into the slow cooker.

Those fond bits add a savory, almost “smoky” complexity that survives the rich cheeses.

– Scale • To feed a crowd or just a few

You can double everything for a 6‑quart cooker (serves ~20); for half a batch, use a 2–3‑quart cooker and reduce milk slightly to 3 tablespoons, adjusting at the end if it’s too thick.

Matching batch size to cooker volume (about ½–⅔ full) helps heat distribute evenly.

– Make-Ahead • To prep the night before

Store cooked sausage and all dairy/cheese ingredients combined in an airtight container up to 24 hours, then transfer cold mixture to the slow cooker and add 30–45 minutes to the LOW time (total 2½–3 hours), stirring once or twice.

Starting from chilled slows melting, but keeps the flavors melded and safe.

Serving Tips

• Serve straight from the crockpot on WARM with a ladle and small bowls.
• Pair with tortilla chips, pretzel bites, and sliced baguette for a dipping trio.
• Offer fresh dippers: celery sticks, bell pepper strips, cucumber rounds, and cherry tomatoes.
• Spoon over baked potatoes or waffle fries for a quick loaded “nacho” twist.
• Garnish with extra green onions, cilantro, and a drizzle of hot sauce before serving.

Storage & Make-Ahead

This sausage cheese dip keeps in the fridge 3–4 days in an airtight container.

Reheat gently in the microwave or slow cooker with a splash of milk.

You can make it a day ahead; flavors improve overnight.

It also freezes well up to 2 months; thaw overnight before reheating.

Reheating

Reheat gently in the microwave at 50% power, stirring often.

Or warm covered in a 300°F oven or in a small pot on low, adding milk to loosen if needed.

Game-Day Party Staple

I love how it anchors the snack table.

The dip sits there bubbling gently, a warm, velvety pool dotted with tomatoes and green chilies, ready whenever the score changes or a fresh batch of guests walks in.

You can hear the crunch of tortilla chips, smell the tangy cheddar and sour cream, and feel the room loosen as everyone circles back for another scoop.

Final Thoughts

Give this sausage cheese dip a try for your next game day, party, or cozy night in—you might find it becomes your go-to crowd-pleaser.

Don’t be afraid to tweak the heat level, cheeses, or toppings to make it perfectly your own.

Frequently Asked Questions

Can I Make This Dip on the Stovetop Instead of in a Crockpot?

Yes, you can. I’d brown the sausage, then melt the cheeses, tomatoes, and seasonings together over low heat, stirring slowly until velvety and bubbling, like a thick, fragrant river hugging your spoon.

Is This Sausage Cheese Dip Gluten-Free as Written?

It’s probably gluten-free, but I’d treat it like a simmering secret. I’d carefully check labels on sausage, processed cheese, tomatoes with chilies, and spices—hidden wheat can lurk there—before letting you plunge into that molten, smoky richness.

How Can I Reduce the Fat or Calories in This Recipe?

You can lighten it by swapping turkey or chicken sausage, reduced‑fat cream cheese, part‑skim cheddar, and light sour cream; I’d thin with extra milk or broth so each warm, velvety bite still feels indulgent, not heavy.

Can I Freeze Leftover Sausage Cheese Dip for Later Use?

Yes, you can freeze it. I cool the silky dip, scoop it into airtight containers, then thaw gently and rewarm low and slow, whisking in a splash of milk until it’s luxuriously smooth again.

What Can I Serve This Dip With Besides Chips and Bread?

You’ve got options: I’d spoon it over roasted potatoes, stuff it into jalapeños, drizzle on scrambled eggs, dunk crisp bell peppers, broccoli, or cauliflower, and swirl it over grilled chicken or smoky sausage bites.