Easy Crock Pot Sausage Cheese Dip: The 3-Ingredient Game Day King

Introduction

Did you know that during the Super Bowl, Americans consume over 8 million pounds of guacamole? But in the Midwest and South, there is another undisputed king of the appetizer table: Sausage Cheese Dip (often called “Rotel Dip”).

This recipe for Easy Crock Pot Sausage Cheese Dip is the definition of “low effort, high reward.” It is a dump-and-go recipe that creates a creamy, spicy, meaty sauce that coats chips perfectly without breaking them. Unlike fancy fondues that require roux and temperature control, this dip relies on the foolproof melting properties of processed cheese (Velveeta) combined with the savory punch of breakfast sausage and the heat of diced tomatoes with green chilies. It is addictive, nostalgic, and guaranteed to be the first bowl emptied at any party.

Ingredients List

The magic of this recipe lies in the specific interaction between the processed cheese and the sausage grease. Here is your curated shopping list.

The Holy Trinity:

1 lb (16 oz) Pork Sausage: Bulk (breakfast style).
- Flavor Selection: Use “Hot” or “Spicy” sausage (like Jimmy Dean Hot) to cut through the richness of the cheese. Mild or Sage sausage works if you prefer zero heat.
1 Block (32 oz) Velveeta Cheese:
- Critical Spec: Do not substitute for real cheddar cheese blocks here. Velveeta contains sodium citrate, which allows it to melt into a liquid emulsion that stays smooth for hours in a slow cooker.¹ Real cheese will separate into oil and clumps.
- Prep: Cube into 1-inch chunks for faster melting.
2 Cans (10 oz each) Rotel Diced Tomatoes & Green Chilies:
- Prep: Do not drain. The liquid in the can is essential to thin the dip to the perfect dipping consistency. Without it, the cheese is too thick.

Optional Add-ins (The Upgrade):

1 Can (10.75 oz) Cream of Mushroom Soup: Adds a savory, creamy depth.
4 oz Cream Cheese: Cubed. Adds tanginess and makes the texture more velvety.
Fresh Jalapeños: For garnish.

Substitutions:

Meat: Ground Beef (seasoned with taco seasoning) or Chorizo are excellent alternatives.
Cheese: If you absolutely refuse to use Velveeta, you can make a sodium citrate cheese sauce using cheddar, evaporated milk, and cornstarch, but the texture won’t be quite the same.²
Tomatoes: If Rotel is unavailable, use any canned diced tomatoes and a small 4oz can of diced green chilies.

Timing

This is a mostly passive recipe.

Preparation Time: 15 minutes (browning meat).
Slow Cooker Time: 1–2 hours.
Total Time: Approx. 2 hours.

Data Insight: Processed cheese melts efficiently at 130°F. However, keeping it on the “High” setting for too long can scorch the bottom sugars. The key is to melt on High, then immediately switch to “Warm” or “Low” for serving.

Step-by-Step Instructions

Step 1: The Brown (Flavor Foundation)

Heat a large skillet over medium-high heat.

Cook: Add the pork sausage. Break it up into small crumbles with a wooden spoon as it cooks.
Drain (Optional): Once browned (about 8-10 minutes), you have a choice.
- Team Flavor: Keep the grease. It emulsifies into the cheese and adds immense flavor.
- Team Light: Drain the grease for a less oily dip.

Step 2: The Dump

Place the cubed Velveeta cheese into the bottom of the slow cooker (Crock Pot).

Add: Pour the browned sausage (and grease if keeping) over the cheese.
Liquid: Pour the two cans of Rotel (undrained) over the top.

Step 3: The Melt

Cover the slow cooker.

Settings: Cook on HIGH for 1 hour or LOW for 2 hours.
Stir: Stir every 30 minutes to ensure the cheese at the bottom doesn’t burn.

Step 4: The Emulsification

Once the cheese is fully melted, give it a vigorous stir.

Technique: The tomatoes, cheese, and sausage fat need to be whipped together slightly to form a uniform, creamy orange sauce.

Step 5: Serve

Turn the slow cooker to WARM. Serve directly from the pot with a ladle and a side of sturdy tortilla chips.

Nutritional Information

This is a party splurge. Estimated breakdown per serving (¼ cup):

Nutrient	Amount	% Daily Value
Calories	220 kcal	–
Total Fat	16g	25%
Saturated Fat	9g	45%
Carbohydrates	6g	2%
Sodium	850mg	37%
Protein	10g	20%

Data Insight: A single serving contains significant sodium due to the processed cheese and canned tomatoes. It is best enjoyed in moderation with low-salt corn chips or veggie sticks.

Healthier Alternatives for the Recipe

Customize your Sausage Dip for wellness goals:

Turkey Sausage:
- Swap pork sausage for lean Ground Turkey. Add 1 tsp fennel seeds, 1 tsp sage, and red pepper flakes to mimic the sausage flavor.
Lighter Cheese:
- Use “2% Milk” Velveeta, which has 50% less fat.
More Veggies:
- Stir in a can of black beans (rinsed) and a cup of corn. This bulks up the dip with fiber without altering the flavor profile much.

Serving Suggestions

The Chips: You need Scoops or thick Restaurant Style tortilla chips. Thin chips will break under the weight of the sausage.
The Keto Option: Serve with celery sticks, bell pepper strips, or pork rinds.³
The Meal: Pour leftovers over a baked potato or cooked pasta for an instant “Chili Mac.”

Common Mistakes to Avoid

Don’t break the sauce.

Scorching the Bottom:
- The Error: Leaving it on “High” for 4 hours.
- The Result: A brown, burnt crust on the ceramic pot that tastes acrid.
- The Fix: Switch to “Warm” as soon as it melts.
Using Block Cheddar:
- The Error: Using mild cheddar shreds.
- The Result: A greasy, stringy mess floating in oil.
- The Fix: Stick to Velveeta or American cheese for melting.
Draining the Rotel:
- The Error: Draining the juice.
- The Result: A dip that is too thick and paste-like.
- The Fix: Use the liquid!

Storing Tips for the Recipe

This dip reheats remarkably well.

Refrigeration: Store in an airtight container for up to 5 days. It will solidify into a block in the fridge.
Reheating:
- Microwave: Heat in 1-minute intervals, stirring in between.
- Stovetop: Reheat on low heat, adding a splash of milk if it seems too thick.
Freezing: Not recommended. Processed cheese dips can become grainy or separate when frozen and thawed.

Conclusion

Easy Crock Pot Sausage Cheese Dip is the undisputed champion of party appetizers. It requires zero culinary skill but delivers maximum flavor impact. The combination of spicy sausage, creamy cheese, and tangy tomatoes hits every pleasure center in the brain, ensuring that your crock pot will be wiped clean before halftime.

Summary: A 3-ingredient slow cooker dip made with browned spicy sausage, Velveeta cheese, and Rotel tomatoes.⁴ Melts in 1 hour.

Ready for kickoff?

Plug in that Crock Pot! Rate this recipe 5 stars if you cleaned the bowl, and leave a comment below: do you add cream cheese to yours? Subscribe for more game day favorites!

FAQs

Can I make this on the stove?

Yes. Combine all ingredients in a large saucepan over medium-low heat. Stir constantly for about 10–15 minutes until melted and smooth. Be careful not to burn the bottom.

Is Velveeta real cheese?

Technically, it is a “Pasteurized Prepared Cheese Product.” It contains milk, whey, cheese culture, and emulsifiers that allow it to melt smoothly without separating.

Can I double this recipe?

Yes. A standard 6-quart slow cooker can easily hold a double batch (2 lbs sausage, 64 oz cheese, 4 cans Rotel). The melting time will increase by about 30 minutes.

Is it spicy?

If using “Original” Rotel and mild sausage, it is a 2/10 on the heat scale (very mild). If using “Hot” Rotel and Hot Sausage, it is a 6/10. Choose your adventure.