This Cream Cheese Sausage Dip recipe uses just 3 ingredients and makes a great appetizer for hanging out with friends, tailgating and definitely the Super Bowl!
Why You’ll Love This Sausage Dip Recipe
- 3 Ingredients. This queso dip has only three ingredients but also addictive with its cheesy, creamy flavor.
- Quick & Easy: It takes just 5 minutes to prepare this easy sausage dip and 15 minutes to bake.
- Best Game Day Dip: This creamy, flavorful dip is a crowd pleaser on any game night or tailgate party.
- Keto Friendly: This is a keto friendly dip!
Sausage Dip Ingredients
- Pork sausage: Use 1 pound of bulk pork sausage. Pre-cooked or uncooked sausage can be used plus many types of sausages will work with this dip including cheddar, jalapeño smoked, breakfast sausage, hot pork and more. Choose your favorite sausage or even make your own homemade sausage.
- Canned tomatoes with green chiles (undrained): Canned Rotel tomatoes with green chiles is the most popular brand to use so much so that many people call this Rotel sausage dip. Use what you prefer. For the best flavor use all the ingredients from the can including the juices.
- Cream cheese: You can substitute with Velveeta cheese or use a combination of the two. Try this easy homemade Velveeta cheese recipe which will give both the flavor of real cheese and the texture that you can only get from Velveeta.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Sausage Dip
- Cook the sausage (optional): If using uncooked sausage, brown the sausage in a skillet over medium heat and break the sausage up as it cooks. If uncooked, simply cut the sausage into pieces with a wooden spoon or spatula and set aside.
- Mix the Ingredients: Mix together the diced tomatoes with green chiles and the cream cheese. Stir in the sausage.
- Bake: Pour into a baking dish and bake until dip is hot and bubbly.
- Add a Cheesy Layer (optional): Add 1/2 cup mozzarella or other shredded cheese to the mixture before baking, as well as top with some additional shredded cheese for a cheesy top layer as well.
Substitutions & Variations
- Slow Cooker/Crock pot: A slow cooker can absolutely be used to make this dip and can double as serving pot to keep the dip warm all night. Simply add the ingredients and cook on low, stirring occasionally. Any uncooked sausage needs to be cooked in a skillet prior. Set the crock pot warm when serving.
- Serve Hot or Cold: This dip is great hot or cold so serve it how you prefer.
- Extra cheesy: Add 1/2 cup mozzarella or other shredded cheese to the mixture before baking, as well as top with some additional shredded cheese for a cheesy top layer as well.
- Turn up the heat: Swap mild sausage for mild sausage or add red chili flakes, hot sauce or jalapeño.
- Lower the fat content: Use leaner sausage, ground beef or even ground chicken or turkey or chicken or turkey sausage. You’ll sacrifice some flavor but that’s true when you make almost any recipe leaner.
- Delicious Additions: Corn, black beans or red bell pepper.
Sausage Dip Serving Suggestions
Here are some great ways to serve this dip:
- Dippers
- Potato chips or corn chips
- Veggies
- Tortilla chips
- Crackers
- Toasted bread
- Pretzel crisps
- Pita chips
- Bagel chips
- Sandwich spread
- As a chili topper
- Don’t forget the beer and margaritas!
Make Ahead, Store & Reheat
This sausage dip is perfect for making ahead!
- To store, place it in an airtight container and refrigerate it for up to 5 days.
- To freeze, place the dip in a freezer-safe container and freeze for up to 3 months. To thaw the dip, transfer it to the refrigerator the night before you plan to serve it and let it thaw slowly.
To reheat this Sausage Dip, you can use a crock pot, stovetop, microwave, or oven. I prefer the crock pot because I prefer hot sausage dip but serve how you prefer.
- Crock pot: Cook on low, until hot and bubbly. Set the crock pot to warm when serving.
- Stovetop: Heat over medium-low heat in pan, stirring occasionally, until hot and bubbly.
- Oven: Preheat the oven to 350°F. Place the dip in an oven-safe dish and bake for 15-20 minutes, or hot and bubbly.
- Microwave (small servings): This is the quick and easy way but not the best method as it can burn easily. Heat in a microwave-safe dish on medium-low power for 1-2 minutes. Check the dip and continue heating in 30 second bursts, until heated through.
Leftover sausage dip can be stored and reheated the same way.
Sausage Dip Recipe
Yield:
8 servings
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
This Cream Cheese Sausage Dip recipe uses just 3 ingredients and makes a great appetizer for hanging out with friends, tailgating and definitely the Super Bowl!
Ingredients
- 1 lb pork sausage Bob Evans, Eckrich, Jimmy Dean, or your favorite sausage
- 1 can diced tomatoes with green chiles (undrained)
- 16 oz cream cheese,, softened
Instructions
- Preheat oven to 350F. If uncooked sausage, cook the sausage and break into pieces as it cooks. If cooked, cut sausage and set aside.
- Mix together the diced tomatoes with green chiles and the cream cheese. Stir in the sausage.
- Pour into a baking dish and bake for 15 minutes or until dip is hot and bubbly.
- Optional: You can add 1/2 cup mozzarella or other shredded cheese to the mixture before baking, as well as top with some additional shredded cheese for a cheesy top layer as well.
Notes
Slow Cooker/Crockpot Cooking: Add the ingredients and cook on low, stirring occasionally. Any uncooked sausage needs to be cooked in a skillet prior. Serve in the crockpot to double up as a warmer for the dip.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 466mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 5g
This data was provided and calculated by Nutritionix.
If you like this dip you’ll love these dip recipes!
- Dried Beef Dip
- Espinaca Dip
- Hot Crab and Artichoke Dip
- Queso Dip with Hatch Chiles
- Spinach Artichoke Dip
Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.
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