This Sausage Cream Cheese Dip is the perfect game-day snack: super cheesy, ultra creamy, and packed with savory sausage and Rotel tomatoes.
It’s a crowd-pleaser that disappears fast — ideal for football season, the Super Bowl, parties, or a cozy night at home. My kids can’t get enough of it and it’s always the first dish to go.
This easy recipe comes together quickly with a handful of simple ingredients. Whether you’re serving a crowd or snacking on the couch, this hot, creamy sausage dip always hits the spot and keeps everyone coming back for more.
Recipe Ingredients
You’ll need the following to make this creamy sausage dip:
- 1 pound breakfast sausage (Jimmy Dean or your favorite brand)
- 2 (8-ounce) packages cream cheese, softened
- 8 ounces Velveeta, cubed
- 1 (10-ounce) can Rotel tomatoes (mild or spicy, to taste)
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Tortilla chips or corn chips, for serving
Ingredient Notes
- Breakfast sausage: Adds savory depth and a hearty texture. Use mild or hot based on your preference.
- Cream cheese: Full-fat and softened gives the creamiest result.
- Rotel tomatoes: Provide tang and a touch of heat — choose mild or spicy to suit your taste.
- Velveeta: Melts smoothly and creates that classic gooey, cheesy dip. You can substitute shredded cheddar or Colby Jack if you prefer.
How to Make Sausage Cream Cheese Dip — Step by Step
Step 1: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into small crumbles, until no longer pink. Drain any excess grease.
Step 2: Lower the heat to medium-low. Add the softened cream cheese and cubed Velveeta to the skillet. Stir gently until the cheeses begin to melt and combine with the sausage.
Step 3: Stir in the entire can of Rotel (including juice), the heavy cream, garlic powder, onion powder, and Italian seasoning.
Step 4: Simmer, stirring frequently, until the cheese is fully melted and the mixture is hot and bubbly, about 10 minutes.
Step 5: Transfer the dip to a serving bowl or a small slow cooker set to warm to keep it hot. Serve immediately with tortilla chips, corn chips, or fresh-cut veggies.
Pro Tip
For more heat, use hot pork sausage and a can of spicy Rotel. You can also stir in a handful of shredded sharp cheddar for extra cheesiness or add diced jalapeños or black beans for texture.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Rewarm gently on the stovetop over low heat, stirring frequently, or microwave in 30-second intervals, stirring between each, until heated through. If the dip thickens after chilling, add a splash of milk or cream while reheating to loosen it.
Freezing: Freezing is not recommended; the texture of the cheeses can change after thawing.
Additions & Substitutions
Additions:
- Black beans or diced jalapeños for texture and heat
- Fresh cilantro or sliced green onions for garnish
- Extra shredded cheddar for more cheese flavor
Substitutions:
- Velveeta: Use shredded cheddar, Colby Jack, or a blend that melts well.
- Rotel: Substitute with diced tomatoes and green chiles.
- Heavy cream: Use sour cream for a tangier dip.
FAQs
Can I make this dip ahead of time?
Yes. Make the dip, refrigerate it covered, and reheat before serving. It will thicken when chilled, so stir and warm gently to restore the creamy texture.
What sausage is best?
Pork breakfast sausage gives the classic flavor. Use mild or hot sausage depending on how spicy you want the dip.
Can I keep this warm for a party?
Yes. Transfer to a slow cooker on the warm setting and stir occasionally to keep it smooth and melty.
My dip is too thick — how do I thin it?
Add a little milk or cream and heat gently while stirring until you reach your desired consistency.
What to Serve With This Dip
This Rotel sausage dip is delicious with tortilla or corn chips, fresh-cut vegetables, warm breadsticks, or soft pretzels. It’s also great spooned over baked potatoes for a hearty meal.
Sausage Cream Cheese Dip
Vicky Hadley ~ Little Chef Within
Equipment
- Skillet
Ingredients
- 1 pound breakfast sausage
- 2 (8-ounce) packages cream cheese, softened
- 8 ounces Velveeta, cubed
- 1 (10-ounce) can Rotel tomatoes
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Tortilla chips for serving
Instructions
- In a large skillet, brown the sausage over medium-high heat, breaking into small crumbles. Drain excess fat.
- Reduce heat to medium-low and add the cream cheese and Velveeta. Stir until the cheeses begin to melt.
- Add the Rotel (with juice), heavy cream, garlic powder, onion powder, and Italian seasoning. Stir to combine.
- Simmer, stirring frequently, until the cheese is fully melted and the dip is hot and bubbly, about 10 minutes.
- Transfer to a serving bowl or keep warm in a slow cooker. Serve with tortilla chips.
Notes
Pro Tip: For a spicier dip, use hot sausage and spicy Rotel. This dip reheats well on low heat and can be kept warm in a slow cooker for serving.
Nutrition
Carbohydrates: 4 g
Protein: 14 g
Fat: 19 g
This post contains affiliate links. We may earn a commission on purchases made through those links at no extra cost to you. Thank you for your support.