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dipping chip into crockpot sausage cream cheese dip

Crockpot Sausage Dip Recipe

Course: Appetizer, party food, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 people
Calories: 378kcal
Author: Becky Hardin
This crockpot sausage dip recipe is a family favorite, and now it's about to be one of your favorites too. It's creamy, cheesy, and a little bit spicy. The perfect dip for game day or holidays, and so easy to make. Thanks for sharing your amazing sausage dip recipe, Betty!
Step-by-step photos can be seen below the recipe card.
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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
    how to make crockpot sausage cream cheese dip
  • 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
    how to make crockpot sausage cream cheese 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.
    how to make crockpot sausage cream cheese dip
  • Serve with chips, your favorite crackers, and/or your favorite sliced vegetables. Enjoy!
    how to make crockpot sausage cream cheese dip

Video

Notes

  • 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.
Storage: Leftovers can be cooled to room temperature, kept in an airtight container, and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Calories: 378kcal | Carbohydrates: 5g | Protein: 12g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 542mg | Potassium: 285mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg