This 3-ingredient slow cooker sausage dip is the kind of recipe that makes you shake your head and say, “Oh my lord, that’s it?” It reminds me of church potlucks and Friday night card games out here in the country, where someone would show up with a little crockpot that emptied faster than anything else on the table. Just pork sausage, Velveeta, and a can of diced tomatoes with green chiles—no fancy tricks, no extra fuss. It’s the sort of easy, cozy dip that fits right into a Midwestern kitchen, where practicality and comfort have always gone hand in hand.
Serve this dip hot right out of the slow cooker with sturdy tortilla chips, corn chips, or thick-cut crackers so they don’t break in the cheese. It’s also wonderful spooned over baked potatoes, tater tots, or a pile of tortilla chips for quick nachos.
For a simple game-day spread, set it alongside a veggie tray and a bowl of pickles so folks can balance the richness. Keep the slow cooker on warm during gatherings so everyone can come by, scoop a little, and chat like we used to around the old farmhouse kitchen table.
3-Ingredient Slow Cooker Sausage Dip
Servings: 8-10
Ingredients
1 pound ground pork sausage (mild or hot)
1 pound (16 ounces) Velveeta cheese, cut into 1-inch cubes
1 can (10 ounces) diced tomatoes with green chiles, undrained
Directions
Brown the pork sausage in a large skillet over medium heat, breaking it up with a spoon as it cooks, until it is no longer pink and lightly browned, about 7–10 minutes.
Drain off any excess grease from the cooked sausage to keep the dip from becoming too oily.
Add the drained cooked sausage to a small or medium slow cooker (about 2–4 quarts).
Add the cubed Velveeta cheese to the slow cooker on top of the sausage.
Pour the entire can of diced tomatoes with green chiles (including the liquid) over the sausage and cheese.
Cover the slow cooker with the lid and cook on LOW for 1½–2 hours, or on HIGH for about 1 hour, until the cheese is completely melted.
Stir the dip well, making sure the sausage, melted cheese, and tomatoes with green chiles are evenly combined and smooth.
Turn the slow cooker to WARM for serving, stirring occasionally to keep the dip from sticking around the edges. Serve hot with chips or your favorite dippers.
Variations & Tips
You can use hot or spicy pork sausage if your crowd likes a little kick, or stick with mild for a more family-friendly dip. If you prefer a looser dip, stir in a splash of milk after everything is melted until it reaches your desired consistency. For a smokier flavor, brown the sausage until it gets a few crispy bits, or use a maple or country-style sausage for a slightly sweeter note.
If you need to stretch the dip for a bigger group without adding more ingredients, serve it over warm cooked rice or baked potatoes so a smaller batch goes further. For food safety, always cook the sausage until there is no pink remaining and the juices run clear; drain off excess fat so it doesn’t pool on top of the dip.
Keep the dip at a safe serving temperature by using the WARM setting on your slow cooker and do not leave it at room temperature for more than 2 hours. Refrigerate leftovers in a covered container within 2 hours of cooking and reheat thoroughly in the microwave or on LOW in the slow cooker until steaming hot before serving again.