✔ Updated · step photos, stovetop and slow cooker methods
Velveeta sausage dip is the three-ingredient party dip: browned sausage, melty Velveeta and a can of diced tomatoes with green chiles. It's ready in 20 minutes, and the bowl never makes it to halftime in my house.
At a glance
The one tip that matters: Brown the sausage until no pink remains (160°F) and drain the fat before the cheese goes in. Excess grease makes the dip split and look oily.
Why You'll Love This Sausage Dip
- Three ingredients, no measuring, no fuss.
- Silky and scoopable, with savory sausage in every bite and a little heat from the chiles.
- Party-proof: keep it warm in a slow cooker for the whole game.
What Is Velveeta?
Velveeta is a processed cheese product sold in a soft block. It melts into a perfectly smooth, stable sauce without splitting, which is exactly why it's the go-to for cheese dips. For a different take, my Velveeta spinach dip uses the rest of the block.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Hot or mild? Hot breakfast sausage plus the original diced tomatoes with green chiles gives a nice kick. Use mild sausage and mild tomatoes for kids.
- Low and slow. Velveeta melts beautifully, but high heat scorches the bottom. I keep the burner on low and stir every minute or so.
- Too thick? Stir in a splash of milk, a tablespoon at a time. Too thin? Let it sit on warm for 10 minutes; it firms up as it cools.
- Keep it warm. On game day this dip shares the table with potato skins at my place, and a small slow cooker on the warm setting keeps it scoopable for hours.
- Food safety. Don't leave the dip at room temperature for more than 2 hours. Refrigerate leftovers within 2 hours.
Velveeta Sausage Dip
12
servings5
minutes15
minutes210
kcal20
minutesA creamy, three-ingredient Velveeta sausage dip: browned breakfast sausage, cubed Velveeta and a can of diced tomatoes with green chiles, melted together on the stove or in a slow cooker. Serve warm with tortilla chips.
Ingredients
1 lb ground breakfast sausage (regular or hot)
1 lb Velveeta, cut into 1-inch cubes
1 can (10 oz) diced tomatoes with green chiles (such as Ro-Tel), undrained
tortilla chips, for serving
4 oz optional: cream cheese, cubed, for an extra-creamy dip
2 tablespoons optional: sliced green onion or chopped cilantro, to garnish
Directions
- Cook the sausage in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into small crumbles, until browned with no pink remaining (160°F).
- Drain off the fat, leaving the sausage in the pan.
- Reduce the heat to low. Add the cubed Velveeta, the tomatoes with their juice, and the cream cheese if using.
- Cook, stirring often, for 5 to 7 minutes until the cheese is completely melted and the dip is smooth. Keep the heat low so the bottom doesn’t scorch.
- Transfer to a serving bowl or small slow cooker set to warm, sprinkle with green onion and serve hot with tortilla chips.
- Slow cooker method
- Brown and drain the sausage as above. Add it to a 3- to 4-quart slow cooker with the Velveeta and tomatoes. Cover and cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, until melted and smooth, then switch to warm for serving.
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Easy Add-Ins
- Cream cheese: 4 oz makes it richer and creamier.
- Black beans: a drained can makes it heartier.
- Jalapenos: a few fresh or pickled slices for more heat.
- Spices: 1/2 teaspoon cumin or smoked paprika for a smoky Tex-Mex twist.
- Ground beef: swap half the sausage; cook it to 160°F and drain it too.
More Party Dips
Make it a dip spread with buffalo chicken dip, million dollar dip, French onion dip or a smoky bowl of chipotle ranch for the veggies.
Frequently Asked Questions
What sausage is best for Velveeta sausage dip?
Ground breakfast sausage is the classic because it's well seasoned and crumbles easily. Hot sausage gives more kick. Italian sausage (casings removed) or chorizo work too; drain chorizo well since it releases a lot of fat.
Can I make Velveeta sausage dip in a crockpot?
Yes. Brown and drain the sausage first, then add it to the slow cooker with the cubed Velveeta and tomatoes. Cook on low for 1 1/2 to 2 hours, stirring every 30 minutes, then keep it on warm for serving.
Can I make it ahead?
Yes. Make it up to 2 days ahead, cool and refrigerate. Reheat on low on the stove or in the slow cooker, stirring often and adding a splash of milk if it's thick, until it's steaming hot (165°F).
How long do leftovers last?
Leftover sausage dip keeps in a covered container in the fridge for 3 to 4 days. Reheat it until hot all the way through. I don't freeze it, because the cheese turns grainy when thawed.
What do you serve with sausage dip?
Tortilla chips are the classic. Corn chip scoops, pretzel bites, toasted baguette slices, celery and bell pepper strips all work too. It's also great spooned over baked potatoes.
