Cheesy Sausage Dip
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.
Servings: 10 to 12 people
Calories: 479kcal
Ingredients
- 2 pounds ground spicy sausage or mild
- 16 ounces Velveeta cheese cut into cubes
- 16 ounces cream cheese cut into cubes
- 20 ounces Rotel diced tomatoes and green chilies - 2 (10-ounce cans)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic
- ½ teaspoon salt
Instructions
- Heat a skillet over medium-high heat and brown the sausage until cooked through. Drain out any excess grease. Transfer the cooked sausage into the Crockpot.
- Add the cubed Velveeta and cream cheese.
- Top with diced tomatoes and green chilies and the seasonings.
- Cover and cook on low for 2-3 hours, until cheese has fully melted and is bubbling. Stir together halfway through cook time until well combined.
- Stir together again before serving. Serve with tortilla chips. Turn the Crockpot onto the warm setting so the dip stays warm and melted.
Notes
Store leftover cheesy sausage dip in the fridge for up to 3 days.
Nutrition
Calories: 479kcal | Carbohydrates: 12g | Protein: 27g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1585mg | Potassium: 611mg | Fiber: 1g | Sugar: 8g | Vitamin A: 989IU | Vitamin C: 6mg | Calcium: 356mg | Iron: 2mg