3 Ingredient Sausage Dip

If you’ve ever needed a last minute appetizer that will still impress your guests, this 3 ingredient sausage dip recipe is going to be your new go to! The creamy rotel dip with sausage comes together in minutes, and can be made on the stove top or in the slow cooker. It’s the perfect party appetizer- easy to make and tastes great!

It’s dip season y’all!

Arguably one of my most favorite seasons- the one where we’re having potlucks and parties for holidays, for bonfires on chilly nights, game days.

Pretty much all the things, and they all require you to bring a dish. Preferably something hot & easy.

My go to answer is almost always a delicious dip recipe.

This 3 Ingredients Sausage Dip is one of my favorites- it’s super easy to whip up, and always disappears because it’s so good.

And what’s not to love about a hot, creamy sausage dip studded with tomatoes and chiles?!

Ingredients Needed

You’re only going to need three, fairly common ingredients for this sausage dip recipe.

You’ll need:

• Sausage – One pound ground sausage (not just ground pork) the kind that comes in a plastic tube- and use a quality brand.
• Diced Tomatoes with Green Chiles – One can of diced tomatoes with green chiles- and check for the mild or hot variety since this will determine the spice level of your dip.
• Cream Cheese – Two, 8 ounce, blocks of full fat cream cheese although Neufchatel will also work as a substitute. I recommend both cubing the cream cheese and setting it out ahead of time to soften. This will make it much easier to mix in quickly and evenly later on.

That’s it, three simple ingredients and you’re on your way to making 3 ingredient sausage dip.

It’s so easy, you probably don’t even need me to figure out how to make it- but I’ll talk you through it step by step anyway.

Just in case!

How To Make

Another reason I adore this creamy sausage dip is because with so few ingredients, there’s also only a few steps until it’s hot & ready to enjoy.

To start, add the sausage to a large skillet set over medium heat.

Use a sturdy spoon, or a meat chopper, to break the sausage up into crumbles as it cooks. Continue cooking until no pink remains and the sausage has browned throughout.

Drain off as much excess grease as possible.

You don’t want greasy dip, so the more you remove from the sausage the better.

Return the skillet to the stove, but reduce the heat to low.

Open the tomatoes (do NOT drain them) and add them to the skillet.

While it may not seem like a big deal, the liquid in the can is essential to success. It thins the cream cheese enough so that the finished dip is both creamy and easily scoop-able.

Add the cream cheese too.

Stir the mixture together until everything’s evenly incorporated and the sausage dip’s smooth, creamy, and heated through.

Serve the cream cheese sausage dip warm with dipping options of your choice!

Dipping Options For Sausage Dip

Whenever I serve a dip, whether it’s hot or cold, I like to offer several different dipping options to enjoy with it.

Something as simple as being able to choose your pairing can change the flavor, and keeps a simple dip from being boring.

My favorites to pair with this 3 ingredient sausage dip include:

• Tortilla Chips
• Thinly Sliced Fresh Baguette Bread
• Crackers
• Naan Bread
• Corn Chips
• Fresh Pretzels

Storing

Leftovers can be stored in an air tight container in the refrigerator for up to 5 days.

When ready to enjoy again, you can reheat in the microwave or in a skillet on the stove.

Can This Rotel Dip Be Made In A Slow Cooker?

Yes! To make sausage dip in the slow cooker, brown the sausage in a skillet as instructed.

Drain off the grease, and then transfer the sausage to the bowl of your slow cooker.

Add the rest of the ingredients, stirring to combine.

Cover and cook on low heat until the cream cheese has melted.

Stir again to evenly combine before serving.

Alternatively, you can make the dip completely in a skillet and then transfer it to a slow cooker keeping it on the warm setting so the dip stays hot & creamy.

Can You Freeze Sausage Dip Made With Cream Cheese?

Believe it or not, this dip recipe actually freezes really well.

In fact, I tend to make a double batch- if I’m not doing it at the last minute.

One to serve then, and another to pop in the freezer for unexpected guests another day.

I store the extra, or leftover, dip in a small aluminum baking dish, cover tightly with foil, seal it in a ziplocking bag and it can be frozen for up to three months.

When ready to use, remove it from the freezer and bake it at 350F for 30 minutes.

Give it a stir, and it will taste freshly made!

TIPS & TRICKS

• Add one can of diced tomatoes & green chiles for a thicker dip, two for a thinner creamier consistency.
• Use hot sausage for a zippier, spicier flavor.
• Don’t have Rotel or diced tomatoes with green chiles? Swap it out for 3/4 cup of salsa.
• Change it up and add some spices! Stir in some taco seasoning for a Tex Mex kick. Old Bay for a cook out vibe. Cajun or Creole seasoning will also add a different kick.
• For a better presentation, serve this dip garnished with a sprinkling of freshly chopped tomatoes and thinly sliced green onions.

More Hot Dip Ideas

Looking for more hot dip recipes? Check out these fan favorites:

• Crockpot Spinach & Artichoke Dip
• Smoked Creamy Corn Dip with Bacon
• Slow Cooker Queso Fundido
• Smoked Crab Dip

If you’ve tried this 3 INGREDIENT SAUSAGE DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!