Did you know you can make cheese dip in your slow cooker? Using fresh cheese and only 6 ingredients, this sausage cheese dip will be your new favorite for game day or gatherings!
Who agrees with me that snacks and dips rule? I love gatherings or game watching parties that include tons of appetizers and finger foods that everyone can graze on all evening.Making dips in your slow cooker is a smart way to entertain and keep people fed, especially when the party is going on for a few hours. Not only can you cook this sausage cheese dip in your slow cooker, but you can keep it warm and tasty for hours.
The hardest part of making this dip is browning up the sausage, which is pretty easy, but it’s possible to find precooked crumbled sausage as well, which would be a real time saver!
Ingredient Notes
Ingredient Notes- I like pork sausage for the most typical sausage cheese dip flavor, but turkey or chicken sausage would work well to
- For best (most melty) results I recommend shredding the cheese yourself rather than using pre-shredded cheese.
Preparation Notes
Preparation Notes- Sausage can be browned ahead and stored in fridge for up to 3 days for quicker prep on game day
- Cheese can be shredded up to 3 days in advance and stored in zipper bag with all air removed
Equipment Notes
- Use a 2-3 quart slow cooker (I used a mini casserole slow cooker)
- A salad shooter is amazing for shredding cheese
How To Prep Ahead
How To Prep Ahead- Brown sausage ahead of time and stored in fridge for up to 3 days
- Shred cheese up to 3 days in advance and store it in a zipper bag with all air removed
How To Store Leftovers
- Let cool completely then store in air tight containers in fridge up to 3 days
Related Recipes
Slow Cooker Sausage and Pepper Jack Cheese Dip
Did you know you can make cheese dip in your slow cooker? Using fresh cheese and only 6 ingredients, this sausage cheese dip will be your new favorite for game day or gatherings!
Print Pin RatePrep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8
Calories: 283kcal
Ingredients
- 12 oz ground pork sausage
- 8 oz pepper jack cheese
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 2 tablespoons salsa verde
- tortilla chips for dipping
Instructions
- Crumble and brown sausage in skillet over medium high heat until fully cooked through
- Drain any grease and transfer sausage to slow cooker
- Shred pepper jack cheese using a box grater or food processor and then toss cheese with flour
- Add to slow cooker along with butter, milk and salsa
- Cover and heat on high for 1-2 hours or low for 2-3 hours until cheese is fully melted, be sure to stir every 30 minutes or so to ensure proper melting
- Serve with chips or as desired
Notes
- Use a 2-3 quart slow cooker
- A salad shooter is amazing for shredding cheese
- Let cool completely, store in air tight containers in fridge up to 3 days
How To Prep Ahead
- Brown sausage ahead of time and stored in fridge for up to 3 days
- Shred cheese up to 3 days in advance and store it in a zipper bag with all air removed
How To Store Leftovers
- Let cool completely then store in air tight containers in fridge up to 3 days
Nutrition
Calories: 283kcal | Carbohydrates: 3g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 490mg | Potassium: 177mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.4mg | Calcium: 251mg | Iron: 0.8mg
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This sounds great and I am featuring it today. But I am pretty sure you mean to say “shred cheese from a block” instead of from a blog! Freudian slip!
Thanks Kalyn! Wow, that was a good one wasn’t it! Fixed it and still laughing at myself 😉
Wow, I know all about eating snacks for meals this time of year. Of course, I’m the kind of person that loves to eat appetizers for meals anyway, so it all works out. I love making dips around this holidays, and this one looks great. There’s nothing like warm, gooey cheese when it’s cold out. So comforting!
Yeah, who am I kidding? I pretty much snack about 6 meals a day year round 😉 When testing yummy recipes, how are we supposed to resist?! 🙂
Thanks for the recipe! Between “after Thanksgiving”and New Year’s Day, we eat or graze more than any time of year. I like to have at least 3 different “apps”in the fridge, at any given time. Baking and making candy, why would I want to cook dinner? Shopping, wrapping, decorating? Girlfriends, you all. Know we do it all!! Takeout just bites! So, lots of apps will be had by this family! Especially dips!
I love your perspective, Teri!!