Slow Cooker Sausage Dip
A rich, creamy dip combining pork-free sausage, melty processed cheese, and spiced tomatoes. Perfect for parties, this slow-cooked appetizer blends savory, spicy, and cheesy flavors into a warm, crowd-pleasing dish that pairs beautifully with tortilla chips or crackers.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 lb pork-free breakfast sausage or mild Italian sausage, casings removed
- 1 lb processed melting cheese (such as Velveeta), cut into 1-inch cubes
- 1 can (10 oz) diced tomatoes with green chilies (such as RoTel), undrained
- Nonstick cooking spray
Instructions
- Brown the Sausage: In a large skillet over medium heat, add the sausage (with casings removed). Break it up with a spatula or wooden spoon, stirring occasionally, until it is fully browned and cooked through, about 7-10 minutes.
- Drain Excess Grease: Once cooked, carefully drain off all excess grease to keep the dip from being overly oily or greasy.
- Prepare the Slow Cooker: Spray the inside of a 2-4 quart slow cooker lightly with nonstick cooking spray to prevent sticking.
- Layer the Ingredients: Place the cubed processed cheese evenly across the bottom of the slow cooker. Spoon the browned sausage over the cheese cubes.
- Add Diced Tomatoes: Pour the entire can of diced tomatoes with green chilies (undrained) on top of the sausage layer, making sure to cover it evenly.
- Cook the Dip: Cover the slow cooker with the lid. Cook on LOW for 1½ to 2 hours, or until the cheese has fully melted and all the ingredients are well combined. Alternatively, cook on HIGH for 45-60 minutes until melted.
- Stir and Serve: Before serving, stir the dip well to blend all layers. Serve warm with tortilla chips, crackers, or fresh vegetable sticks.
Notes
For a spicier kick, add a pinch of cayenne pepper or diced jalapeños. Substitute the processed cheese with a mixture of cheddar and mozzarella for a homemade twist. Store leftovers in an airtight container in the refrigerator for up to 3 days.