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!
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.
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.
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.
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.
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.
Cheesy Sausage Dip
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.
Mary // chattavore says
This dip looks so delicious, Stacey…and I’m feeling a little hungry right now so it looks even MORE delicious!
Patti says
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!
Bev says
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
Terri says
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.
Stacey says
I sure hope you enjoyed it!
Ellie says
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.
Stacey says
Quick thinking! 🙂
Nina says
Can this be made ahead of time?
Stacey says
Sure can! It reheats beautifully!
Louise says
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?
LisaB says
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.
Stacey says
Yes, you can absolutely leave the corn out. Enjoy!
Linda says
Will this double ok?
Stacey says
It sure will. Enjoy!
Lucy says
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.
Stacey says
It really depends on the appetite, Lucy. I’d say 4 to 6.
Crystal says
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!
Stacey says
No, it’s two cans of tomatoes and chilies combined. One brand you might be familiar with is Ro*Tel.
Marie says
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!
Peggy T says
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.
Stacey says
Awesome! So glad everyone enjoyed it!!
Jonathan says
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?
Stacey says
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!
Jon says
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.
Stacey says
SO glad y’all enjoyed it, Jon!
Charlotte Williams says
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
Stacey says
I’ve not done that, but it sould work in theory. Might change the flavor and texture though.
Tiffany says
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….
Stacey says
That’s correct. You only need 1 pound (16-ounces).
Lynn says
Has anyone tried this with regular sausage?
Stacey says
You mean like breakfast sausage?
Tyra says
Yes I use Bass Farm. Try it with a sausage that you like.
Louise says
I’ve been making this for years but use hamburger instead of sausage, also I add diced onion. It’s a delicious dip!
Julie @ Back To My Southern Roots says
Oh my goodness, this looks so good. I could really eat a lot of this.
Stacey says
Thanks!!
Mary Moore says
How many days will this stay good in frig
Stacey says
I’d say about 4.
Linda says
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.
Stacey says
Yes, I do find this to be much more mold than an all Velveeta version.
Vanessa M. says
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.
Andrea says
No ! It works well with both cheeses,…. and/or either!!!! White queso or yellow . SOOO good.
Brian says
Such a great recipe!! Second time I made a spicy version with hot Italian sausage, cream cheese w/ jalapeño, and diced tomatoes with habanero.
Stacey says
Sounds great! Glad you enjoyed it!
Judy says
How long will this keep in the refrigerator?
Stacey says
A few days, but no more than a week.
Maranda Foster says
Having Super bowl at work, how many will this serve?
Stacey says
It really depends on the serving size. I’d be comfortable with 8 to 10.
Louise E Sager says
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.
Stacey says
It works perfectly. I promise.
SweetSouthernGoddess says
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!
Stacey says
Not everything I make is necessarily “southern.”
Cynthia Summerfield says
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.
Stacey says
It’s perfect for any occasion!
Scary Halloween says
Absolutely delicious dip as is!! Don’t understand these nitty bitters crabbing about this and or that!
Stacey says
There will always be folks who complain. But, thanks!!
Edna kello says
Thanks for Sharing
Mike says
Man, this looks good. It would be great for game day!
Stacey says
I couldn’t agree more! Thanks, Mike!
sharyl connor says
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!
Stacey says
I’ve not tired that, but sound like a delicious Mexican twist!
Sandra Leonhart Gosset says
What about sour cream instead of cream cheese
Stacey says
I’ve not tried that, so I can’t say for sure.
R. S. says
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.
Stacey says
That sounds amazing! LOVE the mac and cheese idea!