Slow Cooker Sausage Dip

This Slow Cooker Sausage Dip (affectionately known in many circles as “Rotel Dip”) is the undisputed heavyweight champion of party appetizers. By browning the sausage before it hits the slow cooker, you ensure a savory, meaty texture that contrasts perfectly with the ultra-smooth, melted cheese. The liquid from the canned tomatoes and chilies provides just enough acidity and moisture to keep the dip at a perfect “scoopable” consistency for hours.

Slow Cooker Sausage Dip

Ingredients:

How To Make Slow Cooker Sausage Dip:

Step 1: Brown and Drain: In a skillet over medium heat, cook the sausage until fully browned, breaking it into small crumbles.

Tip: Make sure to drain the grease very well after browning. If you skip this, the oil will separate from the cheese in the slow cooker, leaving a greasy layer on top of your dip.

Step 2: Layer the Crock: Lightly spray your slow cooker (2/4 quart size) with nonstick spray. Add the cubed cheese, then spoon the drained sausage on top. Pour the entire can of diced tomatoes and green chilies—including the juice—over the meat.

Step 3: Melt and Mingle: Cover and cook on LOW for 1 1/2 to 2 hours (or HIGH for 1 hour). Stir every 30 minutes to help the cheese melt evenly and incorporate the tomato juices.

Step 4: Serve and Stay Warm: Once the dip is smooth, bubbly, and completely melted, switch the slow cooker to the WARM setting. Serve it hot with sturdy chips that can handle the weight of the sausage.