Cheesy Sausage Dip

cheese sausage dip cooked in an iron skillet

Bubbly and hot, cheesy sausage dip is made with two types of cheese, sausage, onion, tomato and spices for an amazing appetizer. If you’re looking for party food that everyone will enjoy, I highly recommend serving this sausage dip recipe for your next event or gathering! You can even add it to a small Crockpot to keep it warm for serving.

Course Appetizer, Snack

Cuisine Mexican, Tex-Mex

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 306

Author Kim

Ingredients

8 ounces regular pork sausage
1 small or 1/2 large white onion diced
1 14 ounce can diced tomatoes undrained
2 to 4 ounces canned diced jalapeños undrained (depending on how spicy you want it)
8 ounces cream cheese
8 ounces pepper jack cheese grated
1/4 cup milk
1/2 teaspoon paprika
1/2 teaspoon cumin
Pico de Gallo for garnish optional

Instructions

In a large skillet over medium-high heat, cook sausage and diced onion together until onion is translucent and sausage is cooked through and browned. It may be necessary to drain some of the fat from the sausage.
Add all remaining ingredients and stir to combine until cream cheese and grated cheese is completely melted through.
Add garnish, if using, and serve warm with tortilla chips. Refrigerate any leftovers.

Notes

Here’s how to adapt this recipe for a Crockpot:

Start by cooking the sausage and onion in a frying pan until soft.
Add all dip ingredients (including the cooked sausage + onion) into the slow cooker.
Cook on high for 2-3 hours, stirring occasionally.

Storage: Keep refrigerated, in an airtight container for 5-7 days.

Nutrition