I can never resist a dip that turns simple sausage and Velveeta into the creamy, cheesy party favorite everyone crowds around. This Crock Pot Sausage Cheese Dip disappears fast, and the secret is why you’ll want to keep scrolling.

Jump to Recipe

I’m obsessed with this Crock Pot Sausage Cheese Dip because it hits that salty, creamy, slightly spicy spot I want when snacks turn into dinner. Velveeta cheese melts into that ridiculously smooth base I can’t stop scooping, and pork sausage makes every bite feel bold and messy in the best way.

And yes, I will hover near the crock pot like I’m “just checking it.” But I’m going back for another scoop. No fancy party energy here.

Just a thick, cheesy dip that disappears fast, makes people loud, and gives me a reason to keep going back.

Ingredients

Print Recipe (No Advertisments)

Pork sausage brings the hearty, salty bite that makes this dip feel like dinner.
Velveeta melts smooth and creamy, no weird clumps, just that classic party dip vibe.
Diced tomatoes with green chiles add tang, a little heat, and bright flavor.
Milk loosens everything up so it stays scoopable, not thick like cement.
Garlic powder gives it that cozy, savory background flavor you’d miss without it.
Onion powder adds mellow sweetness and makes the sausage taste even better.
Salt and black pepper help balance the richness, so it doesn’t taste flat.
Green onions add freshness, color, and a tiny crunch on top.
Tortilla chips or crackers are basically your edible spoons for all that cheesy goodness.
Plus, this dip is messy in the best game-day, couch-snack kind of way.

Ingredient Quantities

1 pound bulk pork sausage

32 ounces Velveeta cheese, cubed

10 ounce can diced tomatoes with green chiles (such as RoTel), drained slightly

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

2 green onions, thinly sliced, for garnish

Tortilla chips or crackers, for serving

How to Make this

Print Recipe (No Advertisments)

1. Brown the bulk pork sausage in a skillet over medium heat, breaking it into small pieces, until fully cooked.

2. Drain excess grease from the cooked sausage and transfer the sausage to the crock pot.

3. Add the cubed Velveeta cheese to the crock pot on top of the sausage.

4. Stir in the drained diced tomatoes with green chiles.

5. Pour in the 1/4 cup milk and sprinkle the garlic powder and onion powder over the mixture.

6. Season with salt and black pepper to taste and stir to combine.

7. Cover and cook on low for 1 to 2 hours, stirring every 20 to 30 minutes, until the cheese is fully melted and the dip is smooth.

8. Garnish with thinly sliced green onions and serve hot with tortilla chips or crackers.

Equipment Needed

1. 12 inch skillet or frying pan
2. Heatproof spatula or wooden spoon
3. Slotted spoon or tongs for transferring sausage
4. Fine mesh strainer or paper towels for draining grease
5. Crock pot (slow cooker)
6. Measuring spoons and 1/4 cup measuring cup
7. Cutting board and chef knife for slicing green onions
8. Large serving spoon and bowls for chips or crackers

FAQ

Can I skip browning the sausage and cook it directly in the crock pot? Browning first develops flavor and removes excess fat. You can cook raw sausage in the crock pot but expect less depth of flavor and more liquid to drain off.

How long can I keep leftovers in the refrigerator? Store leftovers in an airtight container for up to 3 to 4 days.

Can I freeze this dip? Yes. Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the crock pot on low.

What is the best way to reheat without separating the cheese? Reheat slowly over low heat, stirring frequently. Add a splash of milk to help restore a smooth texture if needed.

How can I make this spicier or milder? For more heat, add chopped jalapeños, hot sauce, or use a spicy sausage. To make it milder, use mild sausage and reduce or omit the green chiles, or drain the tomatoes more thoroughly.

Crock Pot Sausage Cheese Dip Recipe Substitutions and Variations

Sausage: ground turkey or chicken for a leaner option, Mexican chorizo for a spicier, smokier flavor, or Italian pork sausage for a herby profile
Velveeta cheese: equal parts cream cheese plus sharp cheddar melted together, or a mix of Monterey Jack and mild cheddar for a more natural cheese texture
Diced tomatoes with green chiles: canned diced tomatoes plus a chopped canned green chile or fresh jalapeño for brightness, or plain diced tomatoes with a pinch of cayenne for heat
Milk: half and half or light cream for extra richness, or low-sodium chicken broth to thin the dip without adding dairy

Pro Tips

1. Brown the sausage until it has nice little crispy bits, then press a paper towel on the cooked meat to soak up extra grease before it goes into the crock pot; less fat keeps the dip from getting oily as it cooks.
2. Cook low and slow and stir every 20 to 30 minutes so the cheese melts evenly and you avoid hot spots or sticking on the sides; if it seems too thick, add an extra tablespoon or two of milk until the texture is creamy.
3. Taste for seasoning after the cheese melts; Velveeta can mute spices, so you may want a little more salt, pepper, or a pinch of cayenne for heat. Fresh lime juice or chopped cilantro stirred in at the end brightens the whole dip.
4. If you are short on time or need to transport the dip, melt everything briefly on the stovetop over low heat while stirring, then transfer to a warmed slow cooker or insulated carrier to keep it smooth and scoopable.

Crock Pot Sausage Cheese Dip Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

Servings

servings

Calories

554

kcal

Equipment: 1. 12 inch skillet or frying pan
2. Heatproof spatula or wooden spoon
3. Slotted spoon or tongs for transferring sausage
4. Fine mesh strainer or paper towels for draining grease
5. Crock pot (slow cooker)
6. Measuring spoons and 1/4 cup measuring cup
7. Cutting board and chef knife for slicing green onions
8. Large serving spoon and bowls for chips or crackers

Ingredients

1 pound bulk pork sausage
32 ounces Velveeta cheese, cubed
10 ounce can diced tomatoes with green chiles (such as RoTel), drained slightly
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
2 green onions, thinly sliced, for garnish
Tortilla chips or crackers, for serving

Directions

Brown the bulk pork sausage in a skillet over medium heat, breaking it into small pieces, until fully cooked.
Drain excess grease from the cooked sausage and transfer the sausage to the crock pot.
Add the cubed Velveeta cheese to the crock pot on top of the sausage.
Stir in the drained diced tomatoes with green chiles.
Pour in the 1/4 cup milk and sprinkle the garlic powder and onion powder over the mixture.
Season with salt and black pepper to taste and stir to combine.
Cover and cook on low for 1 to 2 hours, stirring every 20 to 30 minutes, until the cheese is fully melted and the dip is smooth.
Garnish with thinly sliced green onions and serve hot with tortilla chips or crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.