Sausage Cream Cheese Dip

Our sausage cream cheese dip is extra cheesy and extra simple with only 4 ingredients – just mix and heat for a tasty dip in minutes!

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a go-to appetizer

This sausage cream cheese dip is adapted from an old church cookbook and it always gets two thumbs up!! It’s savory and SO cheesy, perfect for dipping Tortilla Chips or smothering on your tacos.

We always love having easy dip recipes on hand because we tend to have tons of family functions and parties to go to. This sausage dip is perfect, it’s simple (4 ingredients) and so good! Plus, it’s ready in ONLY 10 minutes!

With two types of cheese, sausage, and seasoned tomatoes, this dip is irresistible! For more favs, try our classic Bean Dip, Spinach Artichoke Dip and Buffalo Chicken Dip.

Ingredients

PREP TIME: 10 minutes

COOK TIME: 10 minutes

• 1 pound sausage such as Jimmy Dean sausage – Use mild or hot sausage.
• 1 (10-ounce) can Rotel diced tomatoes and green chilies (undrained) – or an undrained can of diced tomatoes and mix with a small drained can of green chilies.
• 8 ounces cream cheese cut into pieces
• 1 cup shredded cheese Mexican or Colby Jack
• serve with – Tortilla Chips, Ritz crackers, Benton crackers, toasted baguette slices, or veggies like celery or carrot sticks

How to Make Sausage Cream Cheese Dip

1. SAUSAGE. Cook 1 pound sausage in a large skillet over medium heat. Cook until no longer pink and it’s crumbled. Drain excess fat.
2. MIX + SERVE. Mix in 8 ounces of cream cheese, then stir in 1 can of Rotel and 1 cup of shredded cheese. Mix until the cheese has melted and is combined with the sausage crumbles. Serve warm.

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4.95 from 19 votes

Sausage Cream Cheese Dip

By: Lil’ Luna

Simple sausage cream cheese dip is extra cheesy – with only 4 ingredients, just mix and heat for a tasty dip in minutes!

Servings: 12

Prep: 10 minutes mins

Total: 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1 pound sausage, such as Jimmy Dean
• ▢ 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
• ▢ 8 ounces cream cheese, cut into pieces
• ▢ 1 cup shredded cheese, Mexican or Colby Jack

Instructions 

• Cook the sausage in a large skillet over medium heat. Cook until no longer pink and it's crumbled. Drain excess fat.
• Mix in cream cheese, then stir in Rotel and shredded cheese. Mix until the cheese has melted and is combined with the sausage crumbles. Serve warm.

Notes

Rotel substitute. Use an undrained can of diced tomatoes and mix with a small drained can of green chilies.

Crockpot. Use a slow cooker to cook the dip or to keep it warm. Brown the sausage until no longer pink. Next, place it, and the rest of the ingredients, into the slow cooker and cook on LOW until creamy and heated throughout. 

Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to 3 months.

Nutrition

Calories: 787kcal, Carbohydrates: 22g, Protein: 21g, Fat: 71g, Saturated Fat: 37g, Trans Fat: 1g, Cholesterol: 221mg, Sodium: 881mg, Potassium: 1043mg, Fiber: 4g, Sugar: 15g, Vitamin A: 2809IU, Vitamin C: 35mg, Calcium: 333mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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