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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!
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.
Why we think you’ll love it:
- It’s QUICK!! From start to finish it’s on the table in only 10 minutes. Just mix and heat!
- A short shopping list. There are ONLY 4 INGREDIENTS! This is one of our easiest appetizer dips.
- It’s so cheesy. We love the creamy, cheesy texture and know you will too!
Sausage Cream Cheese Dip Ingredients
- 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
- SAUSAGE. Cook sausage in a large skillet over medium heat. Cook until no longer pink and it’s crumbled. Drain excess fat.
- MIX + SERVE. 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.
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Sausage Cream Cheese Dip
Ingredients
- 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
- Removing excess grease helps keep your dip creamy instead of oily.
- Cutting cream cheese into smaller pieces helps it melt faster and more evenly.
- Let the cream cheese sit out for about 20 to 30 minutes before cooking to make mixing easier.
- Once you add the cheeses, reduce the heat to low and stir frequently to prevent sticking or scorching.
- If you don’t have a can of Rotel, use an undrained can of diced tomatoes and mix with a small drained can of green chilies.
- Slow Cooker Instructions: Brown the sausage in a skillet over medium heat until no longer pink, then drain the excess fat. Transfer the cooked sausage to a slow cooker and add the Rotel, cream cheese, and shredded cheese. Cover and cook on LOW until the cheeses are melted and the dip is creamy and heated through, stirring occasionally. Keep the slow cooker on the WARM setting for serving.
Nutrition
Recipe FAQ
Store the leftover sausage dip recipe in an airtight container in the refrigerator for 5-7 days or freeze for up to 3 months.
good & easy, thanks
You’re welcome! Glad you enjoyed!
Everyone loved it!
This is so easy to make and yummy! Definitely one of our favorites!!
This is one of my favorites! So easy and so delicious. It’s going to be a new holiday tradition!
Absolutely love this dip!