This Crockpot Sausage Dip is my mother-in-law Betty’s famous recipe! This easy sausage dip recipe is filled with sausage, cream cheese, and Rotel tomatoes, and it’s so creamy and cheesy! It’s the best dip for holidays, game days, or any party. With only 3 ingredients and packed with flavor, this slow cooker Rotel sausage dip is one heck of an addictive party dip!
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Why We Love This Crockpot Sausage Dip Recipe
What’s better than party food? Easy party food! When it comes to dip, nothing beats this simple, 3 ingredient sausage cream cheese Rotel dip. It’s a breeze to make in the slow cooker, and it’s utterly addictive. My mother-in-law, Betty, brings this dip to my family’s house every Thanksgiving, and it’s our favorite addition to the holiday table. I look forward to it all year!
- Simple. This sausage cream cheese rotel dip only requires 3 ingredients…and I just listed them all. It’s such an easy dip to make any time!
- Creamy. This dip is so creamy and cheesy, which of course means it’s absolutely delicious!
- Crowd-Pleaser. This sausage cream cheese dip is a must for any large gathering. Serve it on game day, New Year’s Eve, at your Super Bowl party, on Christmas, for holidays, or any time you need a crave-worthy cheese dip!
Variations on Crockpot Sausage Cheese Dip
Use 2 pounds of breakfast sausage (I like Jimmy Dean’s but you can use any brand). I recommend using half regular and half hot/spicy. You could also use all spicy or all regular depending on your taste, or try turkey or chicken sausage for a lighter option. Cream cheese makes this dip super creamy! You could also substitute Velveeta if you prefer.
How to Store and Reheat
Stored in an airtight container, this crockpot sausage dip will last up to 5 days in the refrigerator. Crockpots have a “Warm” setting that is perfect for keeping your dip warm during parties as well as reheating it the next day. Just change the setting, keep the lid on, and stir every 30 minutes to keep it fresh. You can add warm dip to the serving bowl when you run out!
How to Freeze
You can freeze this crockpot sausage dip to keep leftovers a little longer. Let it cool completely, then place it in an airtight, freezer-safe container. Freeze for up to 3 months. To thaw, set it on the counter for an hour, or in the fridge overnight.
Serving Suggestions
No dip is complete without the perfect dippers! Luckily, you can serve just about anything with this crockpot sausage cream cheese dip. Serve with tortilla chips, crackers, veggie sticks, or crostini.
If you’re making this dip for a party, you’ll definitely want to serve it alongside some other appetizers too. Game day calls for chicken wings, meatball sliders, and chili.
More Crockpot Dip Recipes To Try
- Crockpot Buffalo Chicken Dip
- Crockpot Queso Cheese Dip
- Crockpot Spinach Dip
- Crockpot Corn Dip
- Crockpot Pizza Dip
- Crockpot BBQ Chicken Dip
- Crockpot Queso Fundido
Notes from the Test Kitchen
If you don’t have a slow cooker, you can make this on the stove instead. Use a large skillet with high sides. Cook sausage as instructed, then place all ingredients in the skillet and heat until warm and fully combined, stirring regularly.
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Crockpot Sausage Dip Recipe
Equipment
Ingredients
- 2 pounds breakfast sausage (see note)
- 32 ounces cream cheese (4 bricks)
- 20 ounces Rotel tomatoes (1 can) do not drain
- Juice of 1-2 limes optional
Instructions
- Spray a slow cooker with nonstick spray and set the temperature to low.
- Add the tomatoes, their juices, cream cheese, and lime juice (if using) to the slow cooker. Mix well and place the lid on top.32 ounces cream cheese, 20 ounces Rotel tomatoes, Juice of 1-2 limes
- In a large skillet, set over medium heat, cook the sausage until browned. Drain the sausage and add it to the cheese/tomato mixture; mix well and replace the lid.2 pounds breakfast sausage
- Cook on high until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cream cheese has melted, set the slow cooker to warm and stir about every 30 minutes.
- Serve with chips, your favorite crackers, and/or your favorite sliced vegetables. Enjoy!
Video
Becky’s Tips
- We like to use 1 regular and 1 hot sausage. We use Jimmy Dean’s.
- If you don’t have a slow cooker, you can make this on the stove instead. Use a large skillet with high sides. Cook sausage as instructed, then place all ingredients in the skillet and heat until warm and fully combined, stirring regularly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Sausage Dip Step by Step
Warm the Cream Cheese: Spray a slow cooker with nonstick spray and set the temperature to low. Add 20 ounces (1 can) of Rotel tomatoes, their juices, 32 ounces (4 bricks) of cream cheese, and the juice of 1-2 limes (if using) to the slow cooker. Mix well and place the lid on top.
Cook the Sausage: In a large skillet, set over medium heat, cook 2 pounds of breakfast sausage until browned. Drain the sausage and add it to the cheese/tomato mixture; mix well and replace the lid.
Cook the Dip: Cook on high until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cream cheese has melted, set the slow cooker to warm and stir about every 30 minutes.
Serve the Dip: Serve with chips, your favorite crackers, and/or your favorite sliced vegetables. Enjoy!
This was soooo good! I halved it and used both cream cheese and valveeta!!! It is definitely a keeper recipe. Would this freeze well? ( it is just my husband and myself so it makes a big batch)
Yes! You can freeze this sausage dip to keep leftovers a little longer. Let it cool completely, then place it in an airtight, freezer-safe container. Freeze for up to 3 months.
This is the best dip! We call it the 3-2-1 Dip. 3 cream cheese, 2 cans Rotel, 1# sausage (hot or mild). It is also delicious cold on a bagel.
What a fun addition!
This sounds pretty good. I think I would use Velveeta instead of the cream cheese. Cream cheese never melts well for me.
That sounds yummy! Let me know how it turns out!
My recipe, which a friend’s mother shared with me some 40 years ago, calls for a pound of ground beef and a can of cream of mushroom soup in addition to the ingredients you have listed, otherwise it is the same – and I had to giggle a little when I read the ‘you can store leftovers’ note, because around here, there are NEVER any leftovers. This one is so good people fight over the last bits. It’s our Superbowl go to, and I highly recommend you try whatever version tickles your fancy. Thanks Cookie Rookie!
How awesome!!! You’re right, leftovers are hard to come by with this one!!
This is one of our favorite dips for Christmas Eve night and Super Bowl Sunday. I’m confused on it being your MIL’s famous invention though because we were making this in our family way before internet came into existence. Maybe word of mouth spreads that fast across the United States. ???? Probably so. This is a must try though! I like to use mild Rotel and mild sausage because I can’t stand the heat.
Everyone’s got their own family go to specialties! It is delicious for sure and loved by all!