Sausage Dip Recipe

Course: Appetizer

Cuisine: American

Keyword: best dip for a party, creamy sausage dip, party food, sausage dip

Cook Time: 15

Total Time: 15

Servings:

Calories: 370kcal

Author: Jessica Formicola

Creamy, meaty, not greasy. The classic 3-ingredient sausage dip + pro tips, slow cooker & stovetop methods, and clever twists from my test kitchen.

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

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.

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!

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.

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