This chunky 3-ingredient sausage cream cheese dip recipe with hot sausage, cream cheese, and Rotel is the perfect game day snack.
Get ready for your next gathering with this 3-ingredient cream cheese sausage dip, a crowd favorite that will be the hit of the party. It's a chunky and creamy dip with a little bit of heat.
Serve this dip with tortilla chips, crackers, or raw veggies for Labor Day, New Year's Eve, a football game watch party, or Super Bowl Sunday. Find instructions for the stove top and slow cooker in the recipe card below.
For more party dip recipes, bookmark my Velveeta sausage cheese dip and my pepperoni pizza dip.
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Recipe Highlights
- Simple ingredients: Only three easy-to-find ingredients: breakfast sausage, cream cheese, and Rotel diced tomatoes.
- Easy recipe: Three easy steps: brown, melt, and stir.
- Versatile: This easy 3-ingredient dip recipe can be made on the stove or in the slow cooker.
Jump to:
Ingredients
- Hot Pork Sausage Roll: A raw seasoned ground spicy sausage that comes in a chub. Use regular or mild sausage for less heat.
- Cream Cheese: Cubed for easy melting.
- Rotel Original: Rotel Original diced tomatoes with green chilies. Do not drain.
See the recipe card for quantities.
Instructions
In a large skillet, brown the hot pork sausage over medium heat. Use the spatula to break the sausage up into small pieces. Drain the excess grease.
On medium-low heat add the cubed cream cheese and the can of Rotel (with the liquid).
Stir occasionally until the cream cheese is fully melted.
Serve warm.
See the slow cooker directions in the recipe card.
Serve with tortilla chips (I recommend a thick and crispy style that's sturdy for this thick dip), carrot sticks, sliced bell peppers, mini sweet peppers, and crackers.
Top Tips
- To make the dip less meaty and chunky, add a second block of cream cheese.
- For a low-carb diet, serve with fresh veggies like carrot sticks and sliced red bell pepper instead of corn chips.
- For more color, garnish with sliced green onion.
Substitutions
No breakfast sausage? No cream cheese? No Rotel? No problem.
- Breakfast sausage: Substitutes include regular or mild sausage, hot Italian sausage, turkey breakfast sausage, beef breakfast sausage, and more. Ground beef and regular ground pork are not seasoned, so if you choose to use these you may want to experiment with adding crushed red pepper or hot sauce for more flavor.
- Cream cheese: You can use reduced fat, low-fat, or Greek cream cheese as well as Neufchatel low-fat cheese.
- Rotel: For a homemade Rotel substitue, combine a can of diced tomatoes and a small can of green chiles. You can also use your favorite salsa.
Variations
Treat this easy dip recipe like a base recipe that you can customize to make your own.
- Velveeta cheese: For an ultra-creamy and cheesy dip, add 4 to 8 ounces of cubed Velveeta. Or make Velveeta sausage dip.
- Less chunky: To stretch this recipe and make it less chunky, add a second block of cream cheese.
- Extra Spicy: For more heat, use the hot Rotel variety or add some crushed red pepper.
- Mild: For less heat, use regular breakfast sausage instead of hot. You can also use a mild Rotel or mild salsa.
Equipment
- Large skillet - To brown the pork sausage.
- Spatula - For cooking the pork sausage and breaking it up into smaller pieces.
- Cooking spoon - For stirring together the ingredients as the cream cheese melts.
Storage
Store leftover cream cheese sausage dip in the refrigerator or freezer. First, let it cool, then transfer it to an airtight container and refrigerate for up to 3-4 days or freeze for up to 4 months.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
FAQ
Yes, cream cheese can be frozen. To freeze cream cheese dip, allow it to cool before freezing for up to 4 months.
Related
Need more easy recipes for the big game?
📖 Recipe
3-Ingredient Sausage Cream Cheese Dip
Equipment
Ingredients
- 1 pound hot pork sausage roll
- 8 ounces cream cheese cubed
- 1 (10-ounce) can Rotel Original Diced Tomatoes & Green Chilies
Instructions
Stovetop method
- In a large skillet, brown the hot pork sausage over medium heat. Use the spatula to break the sausage up into small pieces. Drain the excess grease.
- On medium-low heat add the cubed cream cheese and the can of Rotel (with the liquid).
- Stir occasionally until the cream cheese is fully melted. Serve warm.
Slow cooker method
- In a large skillet, brown the hot pork sausage over medium heat. Use the spatula to break the sausage up into small pieces. Drain the excess grease.
- Add the browned sausage, cubed cream cheese, and the can of Rotel (with the liquid) to the slow cooker. Stir to mix the ingredients.
- Cover and cook on low heat for 1 hour or until the cheese is fully melted, stirring occasionally.
- Set the slow cooker to the warm setting when serving.
Video
Notes
Nutrition
Food safety
- Ground pork should be cooked to 160°F (71.1°C).
- Wash hands and cooking surfaces frequently when cooking with raw meat to prevent cross-contamination.
- Wash utensils after they come into contact with raw meat or use a separate utensil after the meat is cooked.
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