Slow-Cooker Rotel Sausage Cream-Cheese Dip (Print Version)
A warm, creamy slow-cooker sausage dip made with Rotel tomatoes, cream cheese, cheddar, and a little sour cream for a scoopable party snack.
# Ingredients:
For the dip
01 -
1 lb (450 g) pork breakfast sausage, mild or hot
02 -
16 oz (450 g) cream cheese, cubed
03 -
1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
04 -
1 cup (115 g) shredded sharp cheddar cheese
05 -
1/2 cup (120 g) sour cream
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon smoked paprika
08 -
2 tablespoons sliced green onions, for serving
09 -
1-3 tablespoons milk, optional for thinning
For serving
10 -
Tortilla chips, corn chips, crackers, or sliced vegetables
# Instructions:
01 -
Cook the sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until no pink remains and the edges are browned. Drain excess grease.
02 -
Add the cooked sausage, cubed cream cheese, undrained Rotel, cheddar, sour cream, garlic powder, and smoked paprika to a 3-quart slow cooker.
03 -
Cover and cook on low for 1 1/2 to 2 hours, stirring after the first hour, until the cheese is melted and the dip is hot throughout.
04 -
Stir well. If the dip is too thick, add milk 1 tablespoon at a time until it reaches a scoopable consistency.
05 -
Sprinkle with green onions and serve warm with tortilla chips, crackers, or vegetables. Keep on the warm setting during serving and stir occasionally.
# Notes:
01 -
Use a 3-quart slow cooker for the best depth and even melting.
02 -
The dip thickens as it sits. Add a splash of milk when reheating.
03 -
Cooked sausage should reach 160°F before it goes into the slow cooker.