Description
A creamy, savory Crockpot Sausage Dip perfect for parties and gatherings. This easy-to-make dip combines spicy and regular breakfast sausage with melted cream cheese and flavorful Rotel tomatoes, slowly cooked to meld the flavors into a delicious dish best served warm with chips, crackers, or fresh vegetables.
Ingredients
Scale
Sausage
- 2 lbs. breakfast sausage (1 lb. regular and 1 lb. hot, such as Jimmy Dean’s)
Dip Base
- 32 oz. cream cheese (4 bricks, 8 oz. each)
- 20 oz. Rotel tomatoes (2 cans, do not drain)
- Juice of 1-2 limes (optional)
Instructions
- Prepare the Slow Cooker: Spray the slow cooker with nonstick spray and set it to low temperature to prepare for cooking.
- Combine Base Ingredients: Add the undrained Rotel tomatoes, cream cheese, and lime juice if using, into the slow cooker. Stir the mixture well to combine evenly and cover with the lid.
- Cook Sausage: Over medium heat, cook the breakfast sausage in a large skillet until fully browned. Drain excess grease to avoid a greasy dip.
- Mix Sausage with Base: Add the browned sausage to the slow cooker containing the tomato and cream cheese mixture. Stir thoroughly to mix all ingredients, then replace the lid.
- Cook the Dip: Set the slow cooker to high and cook for about 1 hour, stirring every 15 minutes, until the cream cheese has fully melted and the dip is well blended.
- Keep Warm and Serve: After the cream cheese melts, switch the slow cooker to warm, stirring every 30 minutes if serving over time. Serve warm with chips, crackers, or sliced vegetables and enjoy!
Notes
- Drain the cooked sausage well to prevent the dip from becoming greasy.
- Lime juice is optional but adds a nice zesty brightness to the dip.
- Stirring regularly during cooking helps prevent sticking and ensures even melting.
- This dip is best served warm and fresh but can be kept warm in the slow cooker for several hours.
- Use both regular and hot sausage to balance flavor and spiciness.
