Dump frozen ground sausage meat in the crock pot and 4 pantry-staple other ingredients to get a spread so savory your friends will be begging for the recipe!

This 5-ingredient slow cooker vintage freedom sausage dip is the kind of back-pocket party recipe Midwestern potlucks are built on: you literally dump frozen ground sausage and four pantry staples into a crock pot, walk away, and come back to a bubbling, savory spread. It leans on the classic American combo of seasoned sausage, processed cheese, and canned tomatoes—very much in the spirit of 1970s and 80s slow-cooker “game day” dips. No browning, no fuss; just a nostalgic, ultra-creamy dip that tastes far more complex than the effort suggests.

Serve this sausage dip piping hot, straight from the slow cooker on the warm setting, with sturdy dippers: tortilla chips, corn chips, or toasted baguette slices hold up especially well. It’s also excellent spooned over baked potatoes, French fries, or roasted broccoli for a quick, indulgent dinner. For contrast, set out a tray of crisp raw vegetables—celery sticks, bell pepper strips, and carrot coins—for scooping. If you’re hosting, pair it with a simple green salad and cold beer, hard cider, or unsweetened iced tea to cut through the richness.

Servings: 10-12

1 pound frozen ground pork sausage (mild or hot, in a solid block)

Place the frozen ground sausage in the bottom of a 4- to 6-quart slow cooker. It can go in straight from the freezer in a solid block.

Pour the condensed cream of chicken soup evenly over the frozen sausage. Do not dilute the soup with water; you want it thick and opaque.

Add the entire can of diced tomatoes with green chilies (including the liquid) over the soup and sausage.

Scatter the processed cheese cubes over the top and sprinkle with the onion powder.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the sausage is fully cooked through and the cheese is completely melted. Avoid lifting the lid during the first hour so the mixture can come up to temperature efficiently.

Once the sausage is cooked (no pink remaining and it reaches at least 160°F in the center), use a sturdy spoon or spatula to break up the sausage directly in the slow cooker into small crumbles, stirring thoroughly to combine it with the sauce and melted cheese. The mixture will look like a thick, creamy, yellow-orange dip.

Taste and adjust seasoning if desired, adding a pinch of salt or extra onion powder to suit your palate.

Turn the slow cooker to WARM and serve the dip straight from the crock, stirring occasionally to keep the texture smooth. Keep the lid partially on when not serving to maintain heat and food safety.

For a bit more heat, use hot breakfast sausage and a “hot” variety of diced tomatoes with chilies, or stir in a pinch of cayenne or crushed red pepper flakes after cooking. If you prefer a slightly lighter flavor, substitute cream of mushroom or cream of celery soup for the cream of chicken. You can also swap half of the processed cheese for cream cheese for a tangier, silkier texture. For added texture, stir in a drained can of black beans or a handful of thawed frozen corn right after breaking up the sausage, then let it warm through for 10 to 15 minutes. To make it feel a bit fresher at serving time, top the hot dip with chopped green onions, cilantro, or a spoonful of salsa. Food safety notes: Always start with sausage that has been kept fully frozen or properly refrigerated; do not let it sit at room temperature for more than 2 hours. Because you’re cooking from frozen, be sure the sausage reaches an internal temperature of at least 160°F in the thickest part before serving. Keep the dip at or above 140°F while serving by using the WARM setting on the slow cooker, and discard any leftovers that have been at room temperature for more than 2 hours. Cool leftovers quickly, store in the refrigerator in a shallow container, and reheat thoroughly before eating.