By: Jill Mills Posted: Jul 21, 2026

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This Cheesy Sausage Dip recipe turns ground sausage, Velveeta, cream cheese, and Rotel into a creamy, cheesy, and downright irresistible party dip in just minutes. It’s made in the slow cooker, which keeps prep quick and easy and makes it easy to keep the dip warm for serving.

A bowl of cheesy sausage dip in front of the slow cooker

I started making this crockpot cheesy sausage dip a few years ago and forgot to share the recipe because it’s just so simple and easy. But as I whipped it up for the 100^th time recently, I realized it was too good not to share! It’s one of our favorite go-to dip recipes for parties and game days, right up there with classics like taco dip and buffalo chicken dip.

And the best part? You only need 4 ingredients plus a few spices and a couple of minutes to make it. Everything gets dumped into the slow cooker, stirred a couple of times, and it’s ready to go when everything has melted.

Unlike some sausage dip recipes, this one uses both cream cheese and Velveeta so you get the thickness and tangy flavor of the cream cheese to balance out the richness of the smooth, cheesy Velveeta. A can of Rotel adds some flavor and a little kick. You can give it even more heat by using spicy sausage or tone it down a bit with mild or plain ground sausage. It’s a pretty flexible recipe!

If you prefer ground beef to sausage, be sure to check out my cheesy hamburger dip. It’s very similar but made with ground beef instead of sausage.

Why This is Our Favorite Sausage Dip Recipe

4 main ingredients. There are some 3 ingredient sausage dips out there that only use cream cheese or Velveeta but I love the texture and flavor of using both, so this version has 4 ingredients. I also add a handful of spices just to give some extra depth to the flavor, like chili powder and smoked paprika.
Made in the slow cooker. I love to prepare this dip in the slow cooker. First, it requires minimal effort on my end. Second, it makes it so easy to keep the dip warm during a party by turning on the “warm” setting. This is definitely a dip that must be served warm while the cheeses are melty!
Perfect for parties. As I mentioned above, this cheesy sausage dip is one of our favorites for parties and game day. It’s so easy to make and everyone loves it. We usually just serve it straight from the slow cooker!

Overhead view of ingredients needed to make sausage dip

Key Ingredients

Here’s an overview of the handful of ingredients needed to make this easy dip recipe. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Ground sausage – I like to use spicy sausage to give this cheesy dip a kick of flavor. However, mild or regular ground sausage both work equally well.
Velveeta cheese – The thick, creamy, cheesy base to the dip. Cut it into cubes for easier melting.
Cream cheese – Full-fat and low-fat cream cheese should work equally as well in this recipe, though low-fat cream cheese will make the dip thinner. Cut it into cubes as well for easier melting.
Rotel – Or store-brand diced tomatoes and green chilies. If you prefer a milder dip, you can just use regular diced tomatoes without the chilies.
Spices – Chili powder, smoked paprika, ground cumin, garlic, and salt.

How To Make Cheesy Sausage Dip with Rotel

This dip takes just a few minutes of hands-on prep time. The printable instructions can be found in the recipe card below.

Sausage dip ingredients in the slow cooker

Cook the sausage. Brown the sausage over medium-high heat until fully cooked. Drain any excess grease.
Combine in slow cooker. Add the cooked sausage to the Crockpot. Add the Velveeta and cream cheese. Top with the Rotel and seasonings.
Slow cook. Cover and cook on low for 2-3 hours. The cheese should be fully melted and bubbling. Stir halfway through.
Enjoy. Stir once more before serving. Keep the crockpot on the warm setting. Enjoy!

Recipe Tips & Variations

Here are a few ways to customize this slow cooker sausage dip recipe, as well as a few general tips to ensure it ends up perfectly creamy and cheesy.

Cook on low. Cooking low and slow will prevent the sauce from clumping up and evaporating.
Avoid burning. All slow cookers heat a bit differently, if yours gets really hot then I recommend stirring every 30 minutes to check on it and avoid it burning. Either way, be sure to give it a stir midway through the cook time.
Thin the dip. A splash or two of milk can be used to thin the dip out if needed and it will not change the taste much. Make it to your desired consistency.
Try a different sausage or meat. If you want a milder spiced dip, use plain breakfast sausage or mild ground sausage, or even ground beef or ground pork. You can also mix two different types of sausage or ground meat if you like.
Make it extra creamy. You can add ½ cup to 1 cup of plain Greek yogurt or sour cream at the end of cooking for an even creamier dip.
Add some veggies. It’s simple and delicious as is, but you can add some diced veggies when cooking if you like. Diced bell peppers, onions, and frozen corn are great add-ins.

Overhead view of a bowl of cheesy sausage dip

Ways To Serve It

Before serving, I will sometimes top this cheesy sausage dip with some diced tomatoes, sliced jalapeno or serrano peppers, or cilantro.

Tortilla chips are my favorite dippers, but veggie sticks and baguettes or crusty French bread are great, too.

We usually serve this as part of a party spread, with other dips like bean dip and homemade salsa.

Storing & Reheating

Fridge: Leftover cheesy sausage dip should be stored in an airtight container in the fridge. It’s best enjoyed within 3-5 days.
Reheat: Reheat everything in the slow cooker until hot and melted or pop individual portions in the microwave.

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