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–+ servings
slow cooked cheesy sausage dip

Sausage Cheese Dip Crockpot

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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 5 minutes
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine American
Servings 10 servings

Equipment

  • 1 slow cooker (4–6 quart)
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 set of measuring spoons
  • 1 serving bowl (optional)

Ingredients
  

  • 1 pound ground pork sausage mild or hot
  • 8 ounce cream cheese softened and cubed
  • 16 ounce processed cheese cubed
  • 1 cup shredded cheddar cheese sharp
  • 1 can diced tomatoes with green chilies 10 ounces; undrained
  • 1/2 cup sour cream full-fat
  • 1/4 cup milk whole
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon salt or to taste
  • 2 tablespoon green onion optional garnish; thinly sliced
  • 1 tablespoon fresh cilantro optional garnish; chopped

Instructions
 

  • Brown the ground pork sausage in a large skillet over medium heat, breaking it into small crumbles, until fully cooked and no longer pink.
  • Drain any excess grease from the cooked sausage and transfer the sausage to the slow cooker.
  • Add the cubed cream cheese, processed cheese, and shredded cheddar cheese to the slow cooker.
  • Pour in the diced tomatoes with green chilies, sour cream, and milk over the sausage and cheeses.
  • Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper, and salt.
  • Stir everything together briefly to start combining the ingredients.
  • Cover the slow cooker with the lid and cook on LOW for 2 hours, stirring once or twice during cooking to help the cheese melt evenly.
  • After 2 hours, stir the dip thoroughly until completely smooth and well combined.
  • Turn the slow cooker to the WARM setting and let the dip rest for 5 minutes to slightly thicken.
  • Taste and adjust seasoning with additional salt or pepper if needed.
  • Transfer to a serving bowl or serve directly from the slow cooker, garnishing with green onion and cilantro if desired.

Notes

For best results, use freshly shredded cheddar for smoother melting and adjust the milk to reach your preferred dip thickness, adding more for a looser dip or less for a thicker one. You can substitute hot sausage or add a pinch of cayenne for extra heat, and swap the processed cheese for a meltable block cheese if you prefer a less processed option, though the texture may be slightly less silky. Keep the dip on WARM during serving and stir occasionally to prevent a skin from forming, adding a splash of milk if it thickens over time. Serve with tortilla chips, sliced baguette, pretzels, or vegetable sticks, and refrigerate leftovers promptly, reheating gently in the microwave or slow cooker with a bit of added milk to restore creaminess.
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