This Crockpot Sausage Cream Cheese Dip is my mother in law Betty’s famous invention! It’s easy party food, with only 4 ingredients and packed with flavor, it’s one heck of an addictive party dip!
What’s better than party food? Easy party food! When it comes to dip, nothing beats this simple, 4 ingredient show stopper. It’s a breeze to make in the slow cooker and utterly addictive.
How To Make This Crockpot Sausage Cream Cheese Dip – Step By Step
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. We are literally addicted and I look forward to it all year! This year we are also making it for the Super Bowl because it’s just too darn good not to make multiple times a year.
The Perfect Dip For Game Day!
This cream cheese dip is hearty and the recipe makes a HUGE amount. Perfect for big crowds and pairs well with beer! Superbowl Sundays will now be called Sausage Cream Cheese Dip Day! It’s a dip that you can spice up too, by adding some jalapenos.
Can you freeze Sausage Cream Cheese Dip?
The good news is that you can freeze the leftovers and pull it out for your next gathering or the next time you want to have dip for dinner, such as in sliders or even lettuce wraps. You can leave it in the freezer for up to 3 months and it will be fine. Let it thaw on the counter for a couple hours, or just microwave it straight from frozen. It’s comes out great.
What To Dip?
You can eat this dip with whatever chip-receptacle you want. Tostitos are awesome. Wheat thins will do nicely too. Fritos are incredible with this dip and totally change the flavor profile. Veggies work well too, you can’t lose!
Top Tips For This Sausage Cream Cheese Dip
- Add chiles for extra spiciness!
- You can cook this dip on the stove top, make sure you use a large skillet with high sides.
- Keep leftovers in an airtight container and store in fridge, lasts for up to five days.
- Serve with crackers, chips or veggies.
Check Out These Other Delicious Dips
- Easy Beer Cheese Dip Recipe (Beer Cheese Spread)
- Baked Spinach Artichoke Dip Recipe
- Buffalo Chicken Dip Recipe
- Easy Queso Blanco Dip with Chorizo
If you have tried this Crockpot Sausage Cream Dip, I’d love to hear from you in the comments below!
Thanks for sharing your amazing recipe Betty!!
Ingredients
- 2 pounds breakfast sausage 1 regular and 1 HOT work well-Jimmy Dean’s
- 4 8-ounce packages cream cheese
- 2 cans around 20 ounces Rotel-like tomatoes with juice
- 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.
- 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.
- Heat until the cheese has melted, stirring every 15 minutes; about 1 hour. Once the cheese has melted, set the slow-cooker to warm and stir about every 30 minutes.
- Serve with Tostitos, your favorite crackers and/or your favorite sliced vegetables.
- Enjoy!
Everyone’s got their own family go to specialties! It is delicious for sure and loved by all!
How awesome!!! You’re right, leftovers are hard to come by with this one!!
That sounds yummy! Let me know how it turns out!
This sounds pretty good. I think I would use Velveeta instead of the cream cheese. Cream cheese never melts well for me.
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!
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.