Velveeta Sausage Cheese Dip (Easy Crockpot Recipe)
This Velveeta sausage cheese dip is a ridiculously easy, three-ingredient party staple made right in the crock pot. Creamy, salty, and deeply nostalgic, it stays warm and perfectly scoopable for hours as the sausage flavor melts into the Velveeta, which is exactly why it works so well for feeding a crowd! It’s simple, familiar, and exactly the kind of low-effort dip people keep coming back to until the Crockpot is scraped clean.
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Servings:
Calories: 169kcal
Ingredients
- 1 lb. ground breakfast sausage (hot or mild)
- 32 oz velveeta cheese
- 2 10 oz cans Rotel tomatoes with green chilies
- Cilantro and jalapeno to serve (optional)
Instructions
- Add the sausage to a large skillet set over medium heat. Break it up into medium chunks with a spatula, spreading it evenly across the pan. Continue to brown and toss the sausage, breaking it up into smaller pieces as you go, until no pink remains. Drain any excess grease. Set aside.
- Cut the velveeta cheese into large cubes and place them into the slow cooker. Dump the Rotel on top. Add the sausage crumbles, and give the mixture a good stir.
- Turn the slow cooker to the low heat setting and cook for two hours. Stir the dip. If it's still clumpy at all, add another 30 minutes to the cooking time, then stir again until cheese is melted and smooth. Keep on the warm setting while serving.
- Serve with optional toppings of cilantro and jalapeno, if desired.
Notes
- You can customize the heat of this recipe based on the type of sausage and salsa you use. Feel free to use hot Italian sausage or hot salsa if you prefer. You can also add hot sauce at the end to really bring some heat!
Nutrition
Calories: 169kcal | Carbohydrates: 5g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 35mg | Sodium: 863mg | Potassium: 212mg | Fiber: 0.001g | Sugar: 4g | Vitamin A: 462IU | Vitamin C: 0.2mg | Calcium: 262mg | Iron: 0.3mg