Creamy, cheesy, and guaranteed to disappear fast
This is the kind of recipe you turn to when you want something delicious without overthinking it. Just three ingredients, a slow cooker, and a little time—that’s all it takes to make a rich, melty dip that everyone crowds around.
It’s the ultimate party favorite: savory sausage, creamy cheese, and a hint of spice from tomatoes with green chilies. Perfect for game days, movie nights, or casual get-togethers, this dip has a way of vanishing before you even realize it.
Ingredients
- 1 lb (450 g) pork breakfast sausage or mild Italian sausage (casings removed)
- 1 lb (16 oz / 450 g) processed melting cheese (like Velveeta), cubed
- 1 can (10 oz / 283 g) diced tomatoes with green chilies (undrained)
How to Make It
1. Cook the Sausage
In a skillet over medium heat, cook the sausage, breaking it up as it browns. Cook for about 7–10 minutes until fully done and no pink remains.
Drain off excess grease.
2. Prepare the Slow Cooker
Lightly grease a small slow cooker (2–4 quarts) to make cleanup easier. Add the cubed cheese.
3. Add Ingredients
Spoon the cooked sausage over the cheese, then pour in the entire can of tomatoes with green chilies—liquid included.
4. Melt and Combine
Cover and cook:
- LOW: 1½–2 hours
- HIGH: About 1 hour
Stir every 30 minutes until the cheese is fully melted and the mixture is smooth and creamy.
5. Serve Warm
Give everything a final stir, then switch the slow cooker to WARM. Serve straight from the pot so it stays hot and melty.
Serving Ideas
Pair with your favorite dippers:
- Tortilla chips
- Crackers
- Toasted bread cubes
- Fresh veggies
Why You’ll Love It
- 🧀 Only 3 ingredients
- ⏱️ Minimal effort, big flavor
- 🎉 Perfect for parties and gatherings
- 🔥 Stays warm and ready in the slow cooker
Final Thoughts
This sausage cheese dip is proof that simple recipes can be the most satisfying. It’s rich, creamy, a little spicy, and always a hit—so don’t be surprised if it disappears faster than expected.
You might want to make a double batch… just in case.
