Sausage Cream Cheese Dip is an easy 3-ingredient dip recipe that’s creamy, slightly spicy & guaranteed to be a hit at any party!
Have you ever tried sausage cream cheese dip before? This is a show-stopping party food that may seem unassuming at first, but you’ll find yourself positively addicted after your first bite! Just three ingredients, this dip is rich and creamy (thanks to the cream cheese) and immaculately flavored (thank you, sausage and Rotel!), and it can be made relatively mess-free in a single pan, making it a great easy, last-minute potluck dish!
SAUSAGE CREAM CHEESE DIP
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I love an easy appetizer or dip recipe (party food — I basically really just love party food!). Two of my all-time favorites are jalapeno popper dip and deviled eggs, but nothing quite beats this easy, three-ingredient sausage cream cheese dip. You read that right, it just takes three ingredients to make this show-stopping dip, which is great because that makes the recipe easy to memorize for when everyone is asking you for the recipe!
Making this dip is easy, you’ll brown your sausage (bulk sausage, not links) in a skillet and then drain off the grease. Then, add your cream cheese (I recommend cutting it into cubes first to make it melt faster), and a can of undrained Rotel (original or mild, depending on your preference… we like original for a little bit of added heat) and stir everything together over medium-low heat until all of the ingredients are well combined and your cream cheese is melted. Then, just grab your chips and start dipping. It’s really that easy.
This sausage cream cheese dip is nothing short of absolutely addicting. My husband ate nearly the whole pan of it completely by himself and was still asking for more, and I think that you’ll find yourself just as hooked after just one bite.
Want more cream cheese dip recipes?
- Mexican 7-Layer Cream Cheese Dip
- Crab Rangoon Dip
- Warm & Cheesy Crack Dip
- Spinach Bell Pepper Dip
- Easy BLT Dip
- More appetizer recipes…
Tools used to make this Sausage Cream Cheese Dip recipe
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
Ingredients
- 1 teaspoon olive oil
- 1 pound bulk sausage
- 14.5 ounce can Rotel
- 16 ounces cream cheese cut into pieces
- Chips for dipping
Instructions
- Drizzle olive oil over a medium-sized skillet over medium heat.
- Once skillet is heated, add sausage and cook until browned, breaking apart the meat as you cook.
- Drain off excess grease and return to stovetop over medium-low heat.
- Add cream cheese and Rotel (don't drain) and stir frequently until cream cheese is completely melted and mixture is evenly combined.
- Serve warm with chips.
Nutrition
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JoAnn Hicks says
I’ve made this dip for years. We call it Ugly Dip, lol. It’s our favorite!
Merrideth says
This sounds fantastic! Have you ever tried to cook it in the slow cooker?
Aubrey Cota says
I personally have not, but I bet it would work out just fine.
Rosie says
I do it all the time always perfect!!
Bonnie says
Your recipe says a serving is 303 calories. How many servings per recipe or what size is a serving?
Aubrey Cota says
I’d say probably about a quarter cup to maybe a third of a cup.
sarah e breitenstein says
No need to put olive oil in the pan as the sausage will put off it’s own grease/oil. Otherwise, very great recipe!!!?
Aubrey Cota says
Very true, but putting the oil in the pan to begin helps to keep the pan slick until that grease is released. This helps to not put a hard sear on the sausage leaving the outside overcooked and in the inside possibly raw.
monique goslin says
use bob evans maple sausage instead makes this dip that much better
Aubrey Cota says
Interesting, thanks for the tip!
Cheryl Remillong says
Thats how i like it too!!! I usually do 1 maple, 1 hot and spicy!! That touch of maple sweetness is THE BEST!!!! 😋
priyanka says
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Priyanka
Penny meyer says
made this dip today and it was EXCELLENT!!!!!!! Fast and easy..
Aubrey Cota says
Thank you, Penny!
Amanda Adair says
I’ve made this for probably 20 years now, my extended family expects it at every family gathering. The only difference is I use Italian sausage and we call it “Pig Dip” because everyone scarfs it down so quickly! I’ve also used the maple sausage, when doing so, I add a touch of sugar and a dash of hot sauce. This makes for a sweet and spicy dip. There are many fun ways to play with this recipe!
Tips: When reheating I usually add just a bit of milk. If you’re in an area where Italian sausage is hard to find (such as myself) add Italian spices/seasoning during the browning sausage step. It does indeed work well in a crockpot but honestly it’s usually gone before it had a chance to cool off. Cook as normal, then transfer to the crockpot or refrigerate. Once in the Crock-Pot keep the setting on the very lowest possible and stir from bottom every so often. For the picky eaters use a food processor to liquefy the Ro-tel, same great taste, and I’ve yet to meet a kid who didn’t turn their nose up at it!