My sausage cream cheese dip is loaded with savory flavor and is perfect for scooping, dipping, and snacking! I combine tangy cream cheese, canned Rotel, and shredded cheese with breakfast sausage to make the most satisfying and flavorful dip.
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My Go-To Recipe for Sausage Dip
Appetizers and dips are a huge deal in my house. I just love the grab-and-go nature of them and the eternal snacking that ensues. My sausage cream cheese dip definitely falls into that category.
And, while I love making snacks and fun food for game days and parties, I also love making easy recipes so I can enjoy my time outside of the kitchen. Which is why I made my sausage dip as easy as it is.
I made it creamy, cheesy, and easy. Basically, 3 of my favorite things. I’m glad I did too, because it’s now the most requested dip from my son Connor, who also shares a love of cheese with me.
And, if you love good savory dip recipes, try my recipes for crock pot buffalo chicken dip, spinach artichoke dip, crab dip, and 7 layer taco dip!
Sausage Cheese Dip Ingredients
- Breakfast sausage – Any savory breakfast sausage will work well for this recipe! I use 16-ounces of meat from a tube. I’ve also used ground beef and ground turkey as a substitute.
- Cream cheese – Forms the creamy, savory base of the dip. I cut my cream cheese into cubes and let it soften for about 30 minutes before cooking.
- Rotel – I love using a can of Rotel in my recipes because the tomatoes and green chiles together create such a memorable flavor. Freshly diced tomatoes with green chiles or jalapenos will work as well, but Rotel is so much easier.
- Shredded cheese – Freshly shredded cheddar cheese is my top pick for this recipe. I love its sharpness and how deliciously it melts.
- Green onions – To garnish! Green onions add a satisfying layer of freshness to my dip and a pop of color too.
How to Make Sausage Cream Cheese Dip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the sausage to a skillet over medium high heat. Break the sausage into crumbles, cooking until the meat is no longer pink. Drain grease from the skillet once the sausage is browned and fully cooked.
STEP TWO: Cube the cream cheese, then add it to the sausage along with the Rotel and shredded cheddar cheese.
STEP THREE: Stir until the cheeses are melted and all of the ingredients are incorporated into the sausage crumbles.
STEP FOUR: Allow the mixture to simmer for several minutes, then garnish with green onions.
Tips for the Best Rotel Sausage Dip
- I use room temperature cream cheese since it is easier to combine with the other ingredients and melts down more smoothly this way.
- Cut the cream cheese into small cubes before adding it in. This way, it will melt and spread quickly.
- The sausage should be crumbly, not chunky. Breaking the meat into small crumbles will ensure that there are little bits in every bite of the dip.
- I prefer to use freshly shredded cheese, as it melts so much better than pre-shredded cheese. It takes a minute longer to prepare but is worth the effort!
- Don’t drain the Rotel! The tiny bit of liquid in the can will help the dip achieve a perfect, creamy texture.
- Stir the dip continuously as it cooks. This is my best tip to guarantee evenly melted cheese and avoid a grainy texture.
Sausage Dip Variations and Substitutions
- For an easy set-and-forget dip, use the slow cooker instead of a skillet! Cook it on High for 1 hour, or on Low for 2 hours, stirring occasionally to combine the ingredients.
- To take the heat up a notch, I use the hot version of Rotel. Or, I opt for a spicy sausage instead of mild. My husband absolutely loves these variations!
- Adding in different types of cheese is a fun and easy way to change up the flavor of the recipe. I love the bold taste of Pepper Jack and Monterey Jack!
- If I want to bring some different textures into this sausage cream cheese dip, I mix in canned corn or black beans. They both go so well with the cheese and Rotel.
- Don’t forget the garnishes! Sliced green onions are my favorite, but cilantro or more shredded cheese are also great options. A scoop of cold sour cream can also be added on top for contrast!
What to Serve with Sausage Rotel Dip
As with any dip, choosing the perfect dippers is half the fun. Connor loves eating sausage and cream cheese dip with crackers, while Leah prefers it with chips.
My personal favorite items for dipping are regular tortilla chips and air fryer tortilla chips, and Ben always reaches for super scoopable chips like Fritos! I also love serving this dip with fresh vegetables like carrots or celery.
Sausage Cream Cheese Dip FAQs
How should I store leftover sausage dip?
Once cooled, leftover dip should be transferred to an airtight container. It will last in the refrigerator for up to 4 days. I don’t recommend freezing this dip since the texture of cream-based dips tends to change once frozen, thawed, and reheated.
How do I reheat leftovers?
I like to reheat this dip on the stovetop, stirring continuously until warmed through. Microwaving it in short bursts will also work well. If reheating the dip in the microwave, I make sure to stir it in between each interval to help the mixture reheat evenly.
More Easy Appetizers
- Loaded tater tots
- Baked chicken wings
- Jalapeno poppers
- Garlic cheese bread
- BBQ grape jelly meatballs
- Loaded fries
Easy Sausage Cream Cheese Dip
Equipment
- Skillet
Ingredients
- 16 ounces breakfast sausage
- 8 ounces cream cheese room temperature, cubed
- 10 ounces Rotel Tomatoes do not drain
- ½ cup cheddar cheese shredded
- Green onions for garnish
Instructions
- In a skillet over medium high heat, cook the sausage until it is no longer pink. Drain any grease in the skillet.
- Cube the cream cheese and add it, the Rotel, and the cheddar cheese to the sausage.
- Stir until the cheeses are melted and all the ingredients are incorporated into the sausage.
- Allow it to simmer for several minutes and garnish with green onions.
Notes
- Use room temperature cream cheese so it’s easier to combine with the other ingredients and melts down more smoothly.
- The sausage should be crumbly, not chunky. Breaking the meat into small crumbles will ensure that there are little bits in every bite of the dip.
- Don’t drain the Rotel! The tiny bit of liquid in the can will help the dip achieve a perfect, creamy texture.
- You can use other ground meat, like ground beef or ground turkey, and can use the hot version of Rotel to give the dip an extra spice!
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers on the stovetop on medium-low heat, stirring continuously until warmed, or in the microwave in short bursts.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
