Creamy, meaty, not greasy. I’ll show you the classic 3-ingredient Sausage Dip and how to fancy it up without breaking a sweat (or a chip). Whether you are craving mild, spicy, a stovetop or crockpot, or some fun variations, we have you covered. This version stays stable without seizing and isn’t overly greasy.
Grab This at the Store
There are just 3 main ingredients, but so many ways to make this your own gourmet sausage dip, see the variations below. For the full ingredient amounts and instructions, see the printable recipe card below.
- Sausage – Try to find bulk sausage, either mild or hot depending on preference. If you can’t, aim for links, but take the meat out of the casing. While pork sausage works best because of the fat content and flavor, you can try using a chicken version, just don’t drain out the fat, you need it to help bring the sauce together and add flavor!
- Cream Cheese– This is not the time to go low-fat, grab the fancy high fat version. This is a simple recipe and therefore quality ingredients matter.
- Rotel– Rotel is a brand name, but it is just seasoned diced tomatoes with green chiles. It is zesty and has a southwest flair to it. If you can’t find it, opt for a large can of fire-roasted tomatoes and a small can of chopped green chiles.
- Extra cheese (optional)– I’ve never said no to extra cheese and this case, adding just 1/3 cup of freshly shredded cheddar, monterey jack or pepper jack cheese, will transform the dip into a more complex flavor and texture (think cheese pull for Instagram!)
- Toppers– Chopped scallions, pickled or fresh jalapeños, crushed red pepper flakes, chopped cilantro, diced fresh tomatoes, drained and dried black beans, chopped raw red onions.
Make this A Dip Gourmet!
There are plenty of ways for you to make this creamy sausage dip your own- here are a few ideas.
- Queso-Veta: Add 4 ounces of Velveeta + ¼ cup milk for a “nacho cheese” style.
- Ranch-er’s Dip: Stir in 1 tablespoon of dry ranch dressing seasoning + ½ cup sour cream for cool-creamy tang.
- Italian: Swap the plain Italian sausage for a fennel sausage + diced roasted red peppers (no green chiles) + parmesan cheese to finish.
- Buffalo Blitz: Stir in 2–3 tablespoons buffalo sauce; sprinkle blue cheese crumbles on top.
- Down by the Bayou Cajun: Swap the Italian sausage for andouille + 1 teaspoon Cajun seasoning; finish with chopped green onions.
Tips for Making the BEST Sausage Dip
I’ve tested this sausage dip several times so that you don’t have to! Here are my best tips.
- Not-greasy rule: Drain to a thin sheen, not bone-dry; some fat = silkier emulsion.
- Lump insurance: Cube cream cheese small and kill the heat if it starts to split- gentle heat wins.
- Heat control: Mild sausage + original Rotel ≈ medium heat; go “Hot” Rotel or hot sausage for extra kick.
- Hold time: In a crock on WARM, stir every 20–30 minutes; if thick, add 1–2 tablespoons of whole milk and stir.
Best Dippers for Sausage Dip
Here are my go-to dippers—sturdy, scoopable, and party-proof. Whatever you choose, aim for something that is sturdy and has ample surface space for this hearty dip.
The Classics:
- Thick tortilla chips
- Fritos scoops
- Pretzels
- Waffle fries
- Baguette slices
- Pita chips
- Soft pretzel bites
- Mini naan
- Bagel chips
- Triscuits
Veggie:
- Bell pepper strips
- Cucumber rounds
- Celery sticks
- Baby carrots/carrot chips
- Broccoli/cauliflower florets
Fun Options:
- Tater tots on toothpicks
- Pork rinds
- Plantain chips
- Kettle-style potato chips
- Breadsticks
- Mini rice cakes
More Creamy Dip Recipes
If there’s one thing about me, it’s that I love a good dip for an appetizer! Here are some of my favorites.
Sausage Dip Recipe
Creamy, meaty, not greasy. The classic 3-ingredient sausage dip + pro tips, slow cooker & stovetop methods, and clever twists from my test kitchen.
Servings:
Ingredients
- 1 pound bulk pork sausage (mild or hot)
- 8 ounces cream cheese , cubed
- 10 ounces canned Rotel , undrained
- Optional: ½ tsp garlic powder pinch smoked paprika, 2 oz shredded cheddar, salt to taste, milk as needed
Instructions
Stovetop:
- In a large skillet over medium heat, add the 1 pound bulk pork sausage (mild or hot) and 1–2 tablespoons water; break up and brown 6–8 min.
- Drain the fat, leaving about 1 tablespoon behind. If using garlic powder, onion powder or paprika, add it now.
- Reduce the heat to low and add the cubed 8 ounces cream cheese, stirring until melted.
- Pour in the 10 ounces canned Rotel. Stir and simmer for 3-4 minutes. If adding additional cheese for some stretch, add 1/3 cup freshly shredded cheddar, monterey jack or pepper jack cheese, stirring until smooth. If the dip is too thick, add 1-2 tablespoons of milk to thin it out.
Crockpot:
- In a large skillet over medium heat, add the 1 pound bulk pork sausage (mild or hot) and 1–2 tablespoons water; break up and brown 6–8 min. Drain the fat, leaving about 1 tablespoon behind. If using garlic powder, onion powder or paprika, add it now.
- Combine the browned sausage and rendered fat in the bowl of a slow cooker along with the 8 ounces cream cheese and 10 ounces canned Rotel.
- Place on low heat for 1 hour, stirring every 15 minutes. Keep on the warm setting or turn off altogether while serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- Make-ahead: Cook the sausage and refrigerate for up to 3 days before, but melt with the dairy day-of for best results.
- Leftovers: Cover and store in the refrigerator for up to 5 days. To reheat, add 1 tablespoons of milk and heat in 30 second increments, stirring each time until hot, or stir in a saucepan over low heat on the stovetop.
- Freezer: Place in a freezer safe container or plastic bag with as little air as possible for up to 2 months. Thaw overnight in the refrigerator and then reheat according to leftover instructions.
Favorite Dippers
The Classics:- Thick tortilla chips (restaurant-style or cantina-thick)
- Fritos scoops or corn chips
- Pretzel crisps or pretzel rods
- Waffle fries or crinkle-cuts (baked till extra crispy)
- Garlic crostini or baguette slices (lightly toasted)
- Pita chips (plain or garlic-herb)
- Soft pretzel bites (the crowd favorite)
- Mini naan or flatbread triangles
- Bagel chips or rye crisps
- Crackers with backbone (Triscuits-style or water crackers)
- Bell pepper “boats” (cut into wide strips)
- Cucumber rounds (pat dry so dip clings)
- Celery sticks
- Baby carrots or carrot chips
- Blanched broccoli or cauliflower florets
- Tater tots on toothpicks
- Pork rinds (keto-ish, super crunchy)
- Plantain chips or kettle-style potato chips
- Breadsticks or grissini
- Mini rice cakes (surprisingly sturdy)
Nutrition
Calories: 370 kcal, Carbohydrates: 4 g, Protein: 14 g, Fat: 33 g, Saturated Fat: 14 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 12 g, Trans Fat: 0.2 g, Cholesterol: 93 mg, Sodium: 604 mg, Potassium: 326 mg, Fiber: 0.5 g, Sugar: 3 g, Vitamin A: 620 IU, Vitamin C: 5 mg, Calcium: 58 mg, Iron: 1 mg
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