Sausage Dip
Total Time
15 mins
Prep Time
5 mins
Cook Time
10 mins
Rating
4.78 out of 5 stars
(27)
Ingredients
10 servings
- 32 ounces (907.19 g) rolls of regular sausage (Bob Evans, Jimmy Dean, or your favorite brand)
- 16 ounces (453.59 g) packages of cream cheese, softened
- 28 ounces (793.79 ml) picante sauce
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Preparation
Chef’s notes
Use traditional Picante sauce, Rotel, or your favorite salsa. Do not drain before adding to the dip.
To make it spicy, replace the regular sausage with hot sausage, opt for a spicy Picante sauce instead of mild, add a dash or two of your favorite hot sauce, or sprinkle in some red pepper flakes.
Stovetop Instructions:
Cook the sausage in a skillet, drain the excess grease. Then add the cream cheese and picante sauce and cook over medium-low heat until the cream cheese melts.
Crock Pot Instructions:
Cook the sausage on a skillet and drain the excess grease. Transfer the sausage to a crockpot and add cream cheese and picante. Turn the crockpot on low and stir occasionally until the cream cheese is melted and smooth. Turn to the 'keep warm' setting and let everyone serve themselves!
Serving Suggestions:
Tortilla chips, pretzel crisps, crackers, slices of toasted Italian bread, bagel chips, Fritos, celery + carrots…
Serving:
I’d recommend using a microwave-safe dish to serve this dip in so you can re-heat as needed. Alternatively, you can also dish it out of a crockpot to keep it warm all party long.
Storing:
Leftover sausage dip keeps in the refrigerator for up to 5 days in an air-tight container.
Freezing:
You can also make this dip in advance and have it in the freezer for up to 3 months.
Reheating:
Pop the refrigerated or frozen dip into the microwave and heat in 30-second intervals until melted and creamy.