If you need a quick and easy party dip that everyone loves, this Crockpot Sausage Cheese Dip is it.
It’s creamy, cheesy, meaty, and just a little spicy. You toss everything in the crockpot, give it a stir every once in a while, and boom—dip perfection. Great for game day, movie night, or any get-together where snacks matter.
Why I Love This Recipe
This dip is my go-to for any gathering. It’s cheesy, creamy, a little spicy, and packed with sausage—what’s not to love? I just throw everything in the crockpot and let it do the work. The first time I made it, I couldn’t stop sneaking bites before guests arrived.
- Easy to prep and cook
- Always a crowd favorite
- Super rich, thick, and satisfying
- Perfect for parties or chill weekends
It’s comfort food in a bowl, and it never lets me down.
What You’ll Need
- 1 pound ground pork sausage (spicy or mild)
- 1 (16 oz) block Velveeta cheese, cubed
- 1 (8 oz) block cream cheese, cubed
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- Tortilla chips, for serving
Pro Tips
- Brown your sausage first for the best flavor. Don’t skip this step!
- Cut the cheese into small cubes so it melts evenly
- Stir the dip occasionally while it cooks to avoid hot spots
- You can keep it on warm in the crockpot while serving
- Add a splash more milk if it gets too thick over time
Tools You’ll Need
- Large skillet
- Crockpot (black oval style)
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Substitutions and Variations
- Use turkey sausage or beef instead of pork
- Swap Velveeta for any processed cheese melt (like store-brand)
- Add chopped jalapeños or hot sauce if you like more heat
- Use Greek yogurt instead of sour cream
- Stir in a handful of shredded cheddar for extra cheesiness
Make Ahead Tips
- You can brown the sausage the night before and keep it in the fridge
- Cut all the cheeses ahead of time and store them in an airtight container
- Mix all ingredients in the crockpot insert, refrigerate, and just plug it in 1–2 hours before serving
Step-by-Step Cooking Instructions
Step 1: Brown the Sausage
In a large skillet over medium heat, cook 1 pound of ground pork sausage until fully browned and no longer pink. Break it up into small crumbles as it cooks. Drain the grease.
Step 2: Add Ingredients to Crockpot
Transfer the cooked sausage to the black oval crockpot (centered and not cropped out). Add 16 oz cubed Velveeta, 8 oz cubed cream cheese, 1 can (10 oz) diced tomatoes with green chilies (undrained), ½ cup sour cream, ¼ cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon chili powder. Stir gently.
Step 3: Cook on Low
Cover the crockpot and cook on LOW for 2–3 hours, stirring every 30–45 minutes until everything is melted and combined.
Step 4: Stir Until Smooth
After everything is melted, give it a good stir until completely smooth and creamy.
Step 5: Serve Warm
Scoop the hot dip into a round white serving bowl. Serve with tortilla chips on the side.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or on LOW in the crockpot with a splash of milk
- Avoid freezing—it can change the texture
Why I Love This Recipe
This is one of those recipes I keep coming back to. The first time I made it was for a game day at home, and my friends basically hovered over the crockpot until it was scraped clean. It’s cheesy, a little spicy, and super easy to throw together.
- One-pot recipe—minimal cleanup
- Perfect for parties or laid-back weekends
- Delicious served with chips, bread, or veggies
- Always a hit with friends and family
- You can keep it warm all night
Servings & Cook Time
- Makes: About 10 servings
- Cook Time: 2–3 hours on LOW
Macros (Per Serving, approx.)
- Calories: 280
- Protein: 11g
- Fat: 23g
- Carbs: 6g
Why This Recipe Works (Quick Science)
- Processed cheeses like Velveeta melt smoothly because they contain emulsifiers that keep fat and water from separating
- Browning the sausage adds umami flavor through the Maillard reaction
- Milk and sour cream balance the thickness and keep the dip from being too heavy
- Tomatoes with green chilies add acid and spice, which help cut through the richness
Common Mistakes
- Not browning the sausage first—this makes a big flavor difference
- Using block cheese that doesn’t melt well—stick to Velveeta or similar
- Overcooking—too long on HIGH heat can cause separation
- Not stirring—this dip needs an occasional stir while cooking
What to Serve With
- Tortilla chips (classic choice)
- Toasted baguette slices
- Soft pretzels or pretzel bites
- Crunchy veggies like celery or bell pepper strips
- Spoon it over baked potatoes or nachos
FAQ
Can I make it on the stove instead?
Yes! Use a large saucepan over low heat and stir until melted.
Can I double the recipe?
Yep—just make sure your crockpot is big enough.
Can I make it without Velveeta?
You can try other processed cheese melts, but it won’t be quite as smooth.
Is it spicy?
Mildly. Use hot sausage or extra chilies if you want more kick.
Final Thoughts
This Crockpot Sausage Cheese Dip is one of those crowd-pleasers that never fails. It’s quick, simple, and packed with flavor. Whether you’re hosting or just want something cozy and cheesy, this one always hits the spot. If you try it, leave a comment and let me know how it went—or what you served it with!