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Home » Recipes » Appetizers

Cheesy Sausage Dip (Slow Cooker Option)

Stacey – February 2, 2016 – 80 Comments

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This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version! It’s Super Bowl week and it’s time to get your football-watching spread planned – if you haven’t already.  We love to plan out a menu of amazing snacks and appetizers and spread them out on the coffee table to sit back and watch the game – and the commercials!  I’ll admit that I’m not a huge NFL fan, but I’ll be happy to support any event that gives me an excuse to devour cheesy deliciousness like this Cheesy Sausage Dip!

This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version! My spin on this classic adds cream cheese, garlic powder, and relies on Johnsonville Italian ground sausage as its star.  This is the stove top version, but you can make it in a slow cooker as well.  Even if you make it stovetop, you can also transfer it to a slow cooker to keep it warm.  It’s totally up to you.

This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version!

To make it, simply brown and crumble the sausage over medium heat.  Be sure to allow it to really brown and get that deep brown color – that means flavor.  Then drain away any grease.

This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version! Return the pan and meat to low heat.  Cut the cheese into chunks and add them.  Melt the cheeses stirring frequently, being cautious not to scorch.
This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version!

Stir in the drained tomatoes and chilis, drained corn, and garlic powder.  Cook until heated through.  Transfer to a serving dish and keep warm.  Serve alongside some corn chips scoops or tortilla chips.

This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version!

SLOW COOKER:  If you’re going to go the slow cooker route – simply brown the sausage and drain the grease away.  Add the meat, cubed cheeses, drained tomatoes and corn, and garlic powder and cover.  Put the slow cooker on low heat and stir occasionally until then cheeses have melted.  Keep the dip on warm and serve with chips.

This dreamy Cheesy Sausage Dip is perfect for game day or any day! There's a stovetop and slow cooker version!

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5 from 1 vote

Recipe Card

Cheesy Sausage Dip

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 (16-ounce) Johnsonville Italian Sausage
  • 1 (8-ounce) package cream cheese
  • 1 (16-ounce) package processed cheese product (like Velveeta)
  • 1 (15-ounce) can whole kernel corn, drained
  • 2 (10-ounce) cans diced tomatoes and green chilis (mild or hot), drained
  • 1/2 teaspoon garlic powder

Instructions

Stovetop Instructions:

  • In a large skillet, brown the ground sausage. Drain any grease away. Return the pan with the meat to medium low heat. Cut the cheeses into cubes and add them to the pan. Cook until the cheese have melted, stirring occasionally. Add the drained whole kernel corn, two cans of drained tomatoes and chilis, and garlic powder. Cook until heated through. Transfer to a serving dish or to a slow cooker on warm to keep it warm. Serve alongside corn or tortilla chips.

Slow Cooker Instructions:

  • In a large skillet, brown the ground sausage. Drain any grease away. Cut the cheeses into cubes. Add the sausage, cheeses, drained whole kernel corn, drained tomatoes with chilis, and garlic powder to the bowl of a slow cooker. Cover and set to low. Cook until the cheese have melted then turn to warm. Serve alongside corn or tortilla chips.
Did you make my Cheesy Sausage Dip?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
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This post is sponsored by Johnsonville, but the thoughts and opinions are all my own… just as always.  

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  1. Stephanie Belmont

    January 26, 2023 at 11:13 am

    I have made this recipe numerous times and it is ALWAYS a huge crowd favorite! I’m making it tomorrow on request for our Friday Treat Day at school. Thank you for sharing!

    Reply
    • Stacey

      January 26, 2023 at 4:44 pm

      So glad to hear it! Hope y’all enjoy it tomorrow!

      Reply
  2. Tracy Tipton

    February 19, 2022 at 5:17 pm

    I added onion when I was cooking the sausage! This was a delicious recipe!

    Reply
    • Stacey

      February 22, 2022 at 12:32 pm

      Onions sound like the perfect addition! Glad to hear you enjoyed it!

      Reply
  3. Taylor

    August 11, 2021 at 9:25 am

    What would the ingredients be to serve 45 people?

    Reply
    • Stacey

      August 11, 2021 at 9:57 am

      It honestly depends on serving size – which can vary greatly with this recipe. I’d plan on tripling or quadrupling this recipe for that number of folks.

      Reply
  4. Barbara Veal

    April 18, 2021 at 12:15 pm

    Looks good and I will probably try it, but will leave the corn out…..

    Reply
    • Stacey

      April 19, 2021 at 11:55 am

      Hope you enjoy it!

      Reply
  5. R. S.

    February 15, 2020 at 9:18 pm

    I found this recipe while checking to see if anyone had ever mixed cream cheese and velveeta. I normally do a similar dip, without the cream cheese, and a few modifications. I use Jimmy Dean “hot” breakfast sausage(2lbs) mixed with one packet of McCormicks taco seasoning and one packet of chili seasoning, 2 cans of spicy Rotel and a pound of crispy fried bacon crumpled into bits and add that to a double of your ingredients. It is superb! It also makes a GREAT Mac and cheese.

    Reply
    • Stacey

      February 17, 2020 at 12:58 pm

      That sounds amazing! LOVE the mac and cheese idea!

      Reply
  6. Sandra Leonhart Gosset

    February 2, 2020 at 2:37 pm

    What about sour cream instead of cream cheese

    Reply
    • Stacey

      February 3, 2020 at 1:14 pm

      I’ve not tried that, so I can’t say for sure.

      Reply
  7. sharyl connor

    January 29, 2020 at 3:43 pm

    Stacey or have anyone else tried this recipe using hamburger meat (w taco seasons pkg) instead of Italian sausage. I love your recipe Stacey and it will be just the right serving size for four people and some left over. Thanks Stacey!

    Reply
    • Stacey

      January 30, 2020 at 12:31 pm

      I’ve not tired that, but sound like a delicious Mexican twist!

      Reply
  8. Mike

    December 30, 2019 at 11:31 am

    Man, this looks good. It would be great for game day!

    Reply
    • Stacey

      January 7, 2020 at 3:15 pm

      I couldn’t agree more! Thanks, Mike!

      Reply
  9. Edna kello

    November 16, 2019 at 9:11 pm

    Thanks for Sharing

    Reply
  10. Scary Halloween

    October 28, 2019 at 6:56 pm

    Absolutely delicious dip as is!! Don’t understand these nitty bitters crabbing about this and or that!

    Reply
    • Stacey

      October 29, 2019 at 10:05 am

      There will always be folks who complain. But, thanks!!

      Reply
  11. Cynthia Summerfield

    August 4, 2019 at 7:44 pm

    Been making this dip for years for our Christmas Eve get together. One of our friends calls it crack dip because it’s so addictive. We make it without the corn and use the white corn chips.

    Reply
    • Stacey

      August 6, 2019 at 3:33 pm

      It’s perfect for any occasion!

      Reply
  12. SweetSouthernGoddess

    May 26, 2019 at 9:33 pm

    Italian sausage while I’m sure is nice, doesn’t seem southern at all. I always use rotel, Jimmy dean country mild sausage, velveeta, cream cheese, no garlic. Again, doesn’t seem southern. Never put corn in it, but that’s a preference. For those wondering why your dip is too thick, don’t drain your rotel, dump it in. If it sets up and needs reheating, add a few tablespoons of milk while reheating. It comes back to creamy life!

    Reply
    • Stacey

      May 28, 2019 at 10:08 pm

      Not everything I make is necessarily “southern.”

      Reply
  13. Louise E Sager

    February 24, 2019 at 10:57 am

    Looks good, but Italian sausage seems like an odd choice for a Mexican-type dip. I usually see these dips made with breakfast sausage or hamburger.

    Reply
    • Stacey

      February 25, 2019 at 3:41 pm

      It works perfectly. I promise.

      Reply
  14. Maranda Foster

    February 2, 2019 at 5:33 am

    Having Super bowl at work, how many will this serve?

    Reply
    • Stacey

      February 4, 2019 at 11:18 am

      It really depends on the serving size. I’d be comfortable with 8 to 10.

      Reply
  15. Judy

    January 29, 2019 at 5:21 pm

    How long will this keep in the refrigerator?

    Reply
    • Stacey

      January 30, 2019 at 12:31 pm

      A few days, but no more than a week.

      Reply
  16. Brian

    January 19, 2019 at 6:13 pm

    Such a great recipe!! Second time I made a spicy version with hot Italian sausage, cream cheese w/ jalapeño, and diced tomatoes with habanero.

    Reply
    • Stacey

      January 22, 2019 at 1:31 pm

      Sounds great! Glad you enjoyed it!

      Reply
  17. Vanessa M.

    December 30, 2018 at 6:35 pm

    This is the the second time since I found this recipe and it has proven to be a hit. The only thing I didn’t put in was the corn and it still was a hit. This recipe was delicious and I will be making it again and again.

    Reply
    • Andrea

      January 6, 2019 at 3:21 pm

      No ! It works well with both cheeses,…. and/or either!!!! White queso or yellow . SOOO good.

      Reply
  18. Linda

    December 23, 2018 at 1:58 pm

    I normally make sausage cheese dip with mushroom soup and Velveeta, but a relative coming for Christmas eats gluten-free, so no soup can be added. I like using mushroom soup because it makes the Velveeta “milder”, more like American cheese, which I prefer but it is usually much more expensive than Velveeta. I’ve never made queso with cream cheese and am wondering if that addition might “tamp down” the Velveeta tang like the mushroom soup does. (I hope all that makes sense.) Your photos look so good.

    Reply
    • Stacey

      December 27, 2018 at 5:07 pm

      Yes, I do find this to be much more mold than an all Velveeta version.

      Reply
  19. Julie @ Back To My Southern Roots

    November 4, 2018 at 3:22 pm

    Oh my goodness, this looks so good. I could really eat a lot of this.

    Reply
    • Stacey

      November 5, 2018 at 9:18 am

      Thanks!!

      Reply
      • Mary Moore

        September 14, 2019 at 6:44 pm

        How many days will this stay good in frig

        Reply
        • Stacey

          September 17, 2019 at 8:46 am

          I’d say about 4.

          Reply
  20. Tiffany

    April 5, 2018 at 8:09 pm

    Im making this on Saturday for a party! Just to be clear… I don’t use the whole package of velveeta? It seems like I would need it but it says that it’s 32 oz….

    Reply
    • Stacey

      April 6, 2018 at 11:09 am

      That’s correct. You only need 1 pound (16-ounces).

      Reply
      • Lynn

        October 24, 2018 at 1:45 pm

        Has anyone tried this with regular sausage?

        Reply
        • Stacey

          October 24, 2018 at 2:47 pm

          You mean like breakfast sausage?

          Reply
        • Tyra

          November 18, 2018 at 2:49 pm

          Yes I use Bass Farm. Try it with a sausage that you like.

          Reply
        • Louise

          January 29, 2020 at 7:29 pm

          I’ve been making this for years but use hamburger instead of sausage, also I add diced onion. It’s a delicious dip!

          Reply
  21. Charlotte Williams

    February 22, 2018 at 1:55 am

    Hi, this looks delicious, I was wondering if you could use can cheese, such as nacho cheese in a can, I’m old and patients and energy is limited to melt cheese lol

    Reply
    • Stacey

      February 22, 2018 at 10:02 am

      I’ve not done that, but it sould work in theory. Might change the flavor and texture though.

      Reply
  22. Jon

    January 17, 2018 at 9:18 pm

    I just made this for my family and they loved it. Very thick and…..cheesy! I love the addition of the cream cheese. Nice spice to it.

    Reply
    • Stacey

      January 19, 2018 at 10:16 am

      SO glad y’all enjoyed it, Jon!

      Reply
  23. Jonathan

    September 8, 2017 at 9:08 am

    Stacey, the slow cooker instructions say “Cover and set to low. Cook until the cheeses have melted then turn to low.” Should it start on high, and then be turned to low, or start on low the be turned to warm?

    Reply
    • Stacey

      September 11, 2017 at 12:45 pm

      Yes, it should then be turned to warm. Sorry for the error. I got it right in the post, but somehow missed this in the actual recipe. I’ll get it corrected. Hope y’all enjoy!

      Reply
  24. Peggy T

    May 30, 2017 at 11:00 am

    Stacey, I made this for Memorial Day. Put the leftovers in a container in the fridge. Last night DH had 3 more warmed up helpings with corn chips while exclaiming “This is so good!” It really is – the cream cheese made it so smooth. Great recipe. Thanks so much.

    Reply
    • Stacey

      May 31, 2017 at 1:56 pm

      Awesome! So glad everyone enjoyed it!!

      Reply
  25. Marie

    February 1, 2017 at 6:51 pm

    Cannot wait to try this. We have several friends over for the big game and I always try to have something new. Now to check http://www.frugalharbor.com to see if there are any coupons for the ingredients. Thanks!

    Reply
  26. Crystal

    January 10, 2017 at 10:10 pm

    Do you mean 2 cans of tomatoes and 2 cans of chiles? Or is there a can of mixed tomatoes and chiles and we should use 2 cans of that? Thanks!

    Reply
    • Stacey

      January 11, 2017 at 10:39 am

      No, it’s two cans of tomatoes and chilies combined. One brand you might be familiar with is Ro*Tel.

      Reply
  27. Linda

    January 6, 2017 at 12:16 pm

    Will this double ok?

    Reply
    • Stacey

      January 9, 2017 at 12:35 pm

      It sure will. Enjoy!

      Reply
    • Lucy

      January 31, 2020 at 2:48 pm

      How many people does one batch feed? I’m making this for a pot luck for work. I’m thinking of doubling it but just want to be sure.

      Reply
      • Stacey

        February 3, 2020 at 1:19 pm

        It really depends on the appetite, Lucy. I’d say 4 to 6.

        Reply
  28. Louise

    December 28, 2016 at 10:28 pm

    Stacey I have a daughter who cannot eat corn but it is still good without the corn. It is also good with just the cream cheese, sausage and rotel tomatoes. Have you tried that one?

    Reply
    • LisaB

      December 30, 2016 at 1:34 pm

      I’m making it tonight with no corn for the Orange Bowl. I’m sure it will be fine without it- We don’t need those extra carbs.

      Reply
    • Stacey

      January 4, 2017 at 3:51 pm

      Yes, you can absolutely leave the corn out. Enjoy!

      Reply
  29. Nina

    December 17, 2016 at 10:28 pm

    Can this be made ahead of time?

    Reply
    • Stacey

      December 18, 2016 at 9:29 pm

      Sure can! It reheats beautifully!

      Reply
  30. Ellie

    February 7, 2016 at 4:04 pm

    Made this today was too thick so was glad I saved liquid from rotel tomatoes after being in slow cooker still needed more liquid but is good.

    Reply
    • Stacey

      February 10, 2016 at 4:17 pm

      Quick thinking! 🙂

      Reply
  31. Terri

    February 6, 2016 at 6:40 pm

    This looks to be the most mouth watering version of rotel/queso that I’ve ever seen. And being a good Texas girl you can bet I have had my share of it, in my lifetime!! Making tomorrow and hoping for a final big win for Peyton Manning.

    Reply
    • Stacey

      February 10, 2016 at 4:16 pm

      I sure hope you enjoyed it!

      Reply
  32. Bev

    February 5, 2016 at 1:00 pm

    This sounds so good. It will go into my crockpot for the big game this weekend. Like you I am not a big fan of football, but I do like the commercials. But this sounds like a winner for any time of the year. Thank you

    Reply
  33. Patti

    February 5, 2016 at 12:06 pm

    Stacey, I’m not a huge football fan – period (should I even say that, living in the South?) – but this dip should find itself right at home just about anywhere! Thanks for what my watering mouth tells me will be a winner!

    Reply
  34. Mary // chattavore

    February 3, 2016 at 7:25 pm

    This dip looks so delicious, Stacey…and I’m feeling a little hungry right now so it looks even MORE delicious!

    Reply

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Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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