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This Creamy Spicy Sausage Dip is easy, cheesy and perfect for dipping. Serve with tortilla chips, Fritos or even veggies. It’s full of spicy Chorizo sausage, cream cheese tomatoes, green chiles and shredded cheddar for a tasty, addictive party dip that is perfect for any party or holiday gathering.
With just 4 ingredients, this easy appetizer dip is a real crowd pleaser, and it only takes 15 minutes to make. Sausage Dip can be made on the stovetop or in the slow cooker, and I’ll include instructions for both below.
You really must add this incredibly creamy and addictive sausage dip recipe to your party menu. It’s a total crowd pleaser that will disappear fast!
Table of Contents
Ingredients You Need for Spicy Sausage Dip
- Chorizo sausage – A spicy Mexican sausage that adds real heat to this dip. You can use regular pork sausage if you want to forgo the spicy element.
- Onion powder – Instead of using raw onions, the powder adds just a little bit of onion flavor.
- Cream cheese – The creamy element in our dip.
- Rotel – 2 cans of diced tomatoes with green chiles.
- Cheddar cheese – freshly grated off the block.
- Garnish – The garnish is optional but I like to top the dip with diced tomatoes and something green, like parsley or chives.
- Chips – This is a hearty, thick dip, so you want chips that will stand up to that. Thick tortilla chips or Fritos scoops work well.
How to Make Sausage Dip
Three simple steps to the perfect creamy, cheesy dip.
- Cook the sausage. Crumble the Chorizo and cook in a large skillet over medium-high heat. Season with onion powder.
- Add cream cheese and Rotel. Stir in the cream cheese and tomatoes with green chiles until the cream cheese is melted.
- Add cheese. Move the skillet off the heat and stir in shredded cheddar.
Yes! Cool the dip completely, then place into a freezer safe, airtight container. Freeze for up to 3 months.
To keep warm, use your slow cooker. Either use the slow cooker instructions below, or pour the finished dip into a 3-4 quart slow cooker and set to warm.
Replace the Chorizo with regular pork sausage and the Rotel with regular diced tomatoes.
Garnish – Most dips, even though they taste delicious, don’t look super appetizing until you’ve added some color. I like to use chopped up cherry tomatoes and chives. Piled high in the center of the dip they look beautiful and add some height and some freshness.
Dippers – Thick tortilla chips or Fritos Scoops are my favorite things to dip. Chunks of bread or crostini are also good.
Crockpot Sausage Dip
- Spray the slow cooker generously with nonstick cooking spray. Add the cream cheese and tomatoes to the pot.
- Cook the sausage in a large skillet until no longer pink. Drain off as much grease as possible, then add to the slow cooker.
- Replace the lid of the slow cooker and cook on low for about an hour, stirring every 15 minutes or so.
- Stir in the shredded cheddar. Cook on low for an additional 15-30 minutes or until the cheese is fully melted. Give a final stir and pour into a serving dish or serve directly from the crock pot.
Storage and Reheating
Storage: Cool dip completely, then transfer to an airtight container and keep in the fridge up to 5 days.
Reheating: If frozen, thaw completely before reheating. You can microwave the dip or reheat it in a saucepan on the stove.
- Add a squeeze of fresh lime juice to balance the heat.
- Add salt and pepper after you taste the finished dip. Chorizo can be quite salty as can the cheeses, so you definitely want to taste before adding any more.
- Be sure to shred your own cheddar so it will melt beautifully. Pre-shredded bagged cheese has additives and preservatives that can prevent melting.
- Sausage must be fully cooked before adding additional ingredients.
- Substitute turkey or chicken sausage, or even Italian sausage if you prefer.
More Delicious Dips to Try
Creamy Sausage Dip
- 1 pound Chorizo casings removed, if necessary
- ½ teaspoon onion powder
- 16 ounces cream cheese
- 20 ounces Rotel tomatoes with green chiles 2 (10-ounce cans)
- 1 cup freshly grated cheddar cheese
- Salt and pepper to taste
- Fresh cherry tomatoes chopped, for garnish (optional)
- Fresh chives minced, for garnish (optional)
- Thick tortilla chips and Fritos scoops for dipping
- In a large skillet, heat a tablespoon of olive oil and cook chorizo over medium-high heat until cooked through; about 5 minutes. Drain any excess grease and stir in onion powder.
- Lower heat to medium, and stir in cream cheese and Rotel. Heat, stirring frequently, until cream cheese is melted.
- Remove from heat and stir in shredded cheddar cheese until completely melted. If desired, pour into a serving dish, or serve from the skillet.
- Pile diced cherry tomatoes in the center and sprinkle with minced chives. Serve with chips.