Slow Cooker 3-Ingredient Sausage Cheese Dip
If you need an easy slow cooker appetizer that never fails, this 3-ingredient sausage cheese dip is the answer. It’s creamy, cheesy, slightly spicy, and always the first thing to disappear at parties. This is the kind of game day dip, holiday appetizer, or potluck favorite that people hover over don’t be surprised if half the pot is gone before guests even arrive!
With just sausage, melty cheese, and tomatoes with green chilies, this dump-and-go recipe delivers big flavor with almost no effort. It’s comfort food at its finest and a guaranteed hit for casual get-togethers, movie nights, and family gatherings.
Why You’ll Love This Sausage Cheese Dip:
Only 3 ingredients no chopping, no measuring stress
Slow cooker friendly keeps the dip warm and creamy for hours
Perfect party appetizer ideal for game day, potlucks, and holidays
Rich & satisfying protein from sausage + creamy cheese = instant comfort
Versatile serving options dip it, spoon it, or pour it over nachos
Ingredients:
1 lb (450 g) breakfast sausage or mild Italian sausage, casings removed
1 lb (16 oz / 450 g) processed melting cheese (cubed)
1 can (10 oz / 283 g) diced tomatoes with green chilies, undrained
Directions:
Cook sausage in a skillet over medium heat, breaking it up until fully browned (7–10 minutes). Drain excess grease to keep the dip creamy not oily.
Add cubed cheese to a lightly greased slow cooker (2–4 quarts). Spoon sausage over the cheese, then pour the tomatoes with green chilies on top.
Cover and cook:
LOW: 1½–2 hours
HIGH: about 1 hour
Stir every 30 minutes until fully melted and smooth.
Stir well, switch to WARM, and serve directly from the slow cooker.
Serving Ideas:
Tortilla chips or corn chips
Sliced baguette
Over baked potatoes or tater tots
Poured over tortilla chips for instant nachos
With veggie dippers (bell peppers, celery, carrots)
Tips & Variations:
Spicier dip: Use hot sausage or spicy tomatoes
Milder flavor: Choose mild sausage and mild tomatoes
Thinner consistency: Stir in 2–4 tablespoons milk
Make ahead: Brown sausage the night before dump and cook the next day
Leftovers: Store up to 3 days; reheat gently with a splash of milk
