Sausage Dip Recipe

Sausage dip with chips

The Spruce Eats / Morgan Baker

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
507 Calories
40g Fat
27g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 507
% Daily Value*
Total Fat 40g 51%
Saturated Fat 13g 64%
Cholesterol 63mg 21%
Sodium 924mg 40%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 11g
Vitamin C 2mg 12%
Calcium 100mg 8%
Iron 1mg 5%
Potassium 412mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dip recipe is a crowd-pleaser and you can easily accommodate for all tastes. Once you make this sausage dip, you won't be able to get enough of it, because it’s so good and satisfying. Serve it hot on toast, with corn chips, or sliced bell peppers.

This recipe is a great candidate for the Instant Pot. All you have to do is heat the Instant Pot to the sauté function, then cook the ground sausage until it is no longer pink. Add the Rotel and cream cheese and close the lid to the Instant Pot. Turn the setting to manual and cook for 3 minutes then release the pressure and stir the mixture until fully incorporated. Scoop the mixture into a serving dish and surround it with chips.

Ingredients

  • 1 pound ground sausage

  • 1 (10.5-ounce) can Rotel diced tomatoes and green chilies

  • 1 (8-ounce) package cream cheese, cut into 1-inch cubes

  • Corn chips, for serving

Steps to Make It

  1. Gather the ingredients.

    Sausage dip ingredients

    The Spruce Eats / Morgan Baker

  2. In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Drain the excess fat.

    Cooked sausage in a pan

    The Spruce Eats / Morgan Baker

  3. Lower the heat to medium. Add the Rotel and cream cheese.

    Sausage dip ingredients in a pan

    The Spruce Eats / Morgan Baker

  4. Stir occasionally until the cheese is fully melted and the mixture is combined, about 10 minutes.

    Sausage dip in a pan

    The Spruce Eats / Morgan Baker

  5. Transfer to a large bowl and serve with the chips on the side.

    Sausage dip with chips

    The Spruce Eats / Morgan Baker

Recipe Variations

  • When making this dip you can cut back on the level of spice by using canned diced tomatoes instead of Rotel. Rotel is canned diced tomatoes with green chilis, so if you’re not a lover of spice and prefer a more mild dip just make this small adjustment for a more mild flavor.
  • Alternatively, you could add another can of diced green chilis if you’d like to up the spice factor.
  • Try adding 1 tablespoon of Cajun seasoning or 1 to 2 teaspoons of ancho chili powder for an even spicier option. Or you could add 1 diced jalapeño or a couple of tablespoons of diced pickled jalapeños depending on the kind of spice you enjoy most.
  • If you’re really a cheese lover try adding 1/2 cup water or stock along with about half a block, or 4 ounces, of Velveeta cheese along with the cream cheese.
  • Sprinkle the top with Monterey jack and pop in the broiler for a few minutes for an even more decadent dip.

How to Freeze and Reheat

To make things even easier on yourself, freeze this dip in an airtight container for up to three months. Remove from the freezer the night before you want to serve the dip and allow it to thaw in the fridge, then just reheat in the microwave, about 2 minutes at a time, stirring between cooking times. If you don't have a microwave, you can reheat the dip on the stovetop, too.


If the dip is too thick, try adding about 1/4 cup of chicken stock or water while warming and stirring. If it’s too thin, add more cream cheese, about 1 tablespoon at a time.