No Velveeta in this dip! This Slow Cooker Spicy Sausage dip is creamy and great for parties.
Don’t get me wrong, I’m not a Velveeta snob. There’s a time and place for it and this last weekend I wasn’t in the mood for Velveeta. This dip has extras in it like Mexican style sour cream, cream cheese and salsa to give it a creamy consistency, so no Velveeta is needed. If you have not tried Mexican Style sour cream, don’t be afraid! It’s just a bit thicker and has more of a tang to it.
Above you will see the ingredients for this spicy sausage dip, what is missing in the photo is a jalapeño. As I was getting ready to put the ingredients in the crock pot I remembered my poor jalapeño in the fridge. The jalapeño adds a bit more heat to this dip.
I made homemade chips for this recipe, it’s becoming a thing. I don’t hate store-bought chips, but making homemade chips for recipes like this bring the meal to a new level.
I really think you will enjoy this recipe, the hot sausage adds great flavor to this dip and it’s not your usual style dip that is served at most parties. Have a great week and I will be back on Monday with another recipe.
Slow Cooker Spicy Sausage Dip
- Slow Cooker Size: 4 quart or larger
- 1 lb. hot Jimmy Dean sausage browned and drained
- 16 oz. Mexican sour cream (regular sour cream works too)
- 8 oz cream cheese
- 2 cups Colby-Jack cheese shredded
- 1/4 cup green onion sliced
- 1 jalapeño minced (keep the seeds in if you want it really hot)
- 1 cup salsa I used Newman’s medium salsa
- green onion optional garnish
- Add everything to the slow cooker. Stir everything together, it’s ok if some chunks of cream cheese are still there, they will melt in.
- Stir everything together, some chunks of cream cheese will remain; it'll melt in.
- Cover and cook on HIGH for 2 hours.
- When the cooking time is done, stir.
- Add additional green onions, if desired.
- Serve with tortilla chips and enjoy!