Cheesy Sausage Dip
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground sausage browned, cheese cubes melted with corn and tomatoes spiced with garlic powder. Two methods: stovetop or slow cooker. Serve hot with chips. Adjust timing by visual cues—melting cheese, sizzling meat. Substitute cream cheese with Neufchâtel for lighter feel. Drain juices thoroughly to avoid watery dip. Mix or layer ingredients to control melting consistency. Keep warm on low slow cooker setting or covered skillet. Textures range from gooey cheese to tender sausage. Flavor balances mildly sweet corn and smoky sausage with gentle heat from chilis. Easy to scale up or down. Perfect for gatherings or quick snacks.
Prep:
6 min
Cook:
22 min
Total:
28 min
Servings:
10 servings
#dips
#snacks
#slow cooker
#American cuisine
#party food
#easy recipes
Fat hits pan, sizzling starts. Sausage browns fast; edges crisp differently depending on skillet. Cheese cubes, firm, cold at first, slowly soften and melt into salty pockets under medium-low heat. Steam rises as corn and tomatoes join, their moisture balancing thick gooeyness. Garlic powder adds grit—no fresh minced here for subtle depth. I’ve ditched cream cheese once or twice; gouda adds smoky contrast that pops unexpectedly. Tried adding jalapeños fresh for heat; better subtle warmth than straight fire. Slow cooker? Convenience but watch moisture—avoid puddle, stir late stages. Serve hot with plenty of chips. Texture matters; stringy cheese pulls, meat crumbles melt in mouth—comfort food that kicks on simple ingredients.
Ingredients
- 1.25 pounds ground breakfast sausage
- 8 ounces processed cheese, cubed (Velveeta or substitute with gouda for twist)
- 1 cup drained whole kernel corn
- 2 cans (10 ounces each) diced tomatoes and green chilis, drained
- 1 teaspoon garlic powder
- Tortilla chips or corn chips for serving
About the ingredients
Sausage type matters; breakfast sausage works well for mild seasoning, spicy sausage ups heat but balances cheese differently. Cubed processed cheese melts reliably; substituting sharp cheeses like gouda or cheddar adds flavor complexity but risks clumping—cut fine and low and slow heat essential. Whole kernel corn drained to avoid wateriness; canned works fine but fresh adds crunch. Tomatoes with green chilis introduce mild heat and acidic tang; drained to control texture. Garlic powder chosen over fresh garlic to avoid possible burning and bitter flavor in slow cooking. Chips for serving should be sturdy enough to scoop thick dip without breaking—thick tortilla chips or fried corn chips recommended.
Method
Stovetop Instructions
- Brown sausage in large skillet over medium-high heat until no pink remains, about 7 to 8 minutes. Drain grease thoroughly; too much liquid ruins melting. Return skillet to medium-low heat. Cut cheese into cubes, add to skillet with sausage. Stir gently as cheese softens and melts; about 6 to 8 minutes. Avoid high heat—cheese scorches fast. Toss in drained corn, drained tomatoes and chilis, sprinkle garlic powder. Let heat through, small simmer bubbles, about 5 minutes. Watch texture. You want creamy, not watery. Transfer to warm serving bowl or keep in skillet on very low heat with lid. Serve hot alongside tortilla or corn chips.
Slow Cooker Instructions
- Start by browning sausage in skillet until no pink remains, about 7 minutes. Drain grease completely. Cube cheese and add all ingredients—sausage, cheeses, corn, tomatoes with chilis, garlic powder—into slow cooker bowl. Cover and cook on low for around 60 to 65 minutes. Check once cheese melts fully—should be creamy, not clumpy. Switch slow cooker to warm to maintain consistency. Serve with chips. Slow cooker melds flavors deeper, but watch moisture—too much liquid means drain excess or cook uncovered for last 10 minutes.
- Store leftovers in airtight container refrigerated up to 3 days. Reheat gently to avoid cheese separation.
Cooking tips
Browning sausage correctly sets foundation—cook until firm with some golden edges, no pink at center. Drain grease fully—too much fat leads to greasy, loose dip that won’t hold structure. Cheese addition after browning keeps melting gentle—high heat burns cheese, low heat lets it turn glossy and smooth. Stir occasionally to distribute heat but avoid over-stirring which breaks curds apart. Adding corn and tomatoes last limits extra moisture absorption, heating just till warmed. Slow cooker faster browning outside then combining all ingredients key; keep lid on low heat until melting occurs—do not rush. If dip gets watery on slow cooker, remove lid near end to evaporate excess or drain liquid beforehand. Serve warm to maintain texture; cool dip hardens and cheese firms.
Chef's notes
- 💡 Brown sausage thoroughly until no pink remains; listen for steady sizzle, edges start crisping. Drain grease fully—leftover fat ruins melting. Cheese melts better low and slow; high heat scorches quickly. Cut processed cheese into uniform cubes for even melt. Adding corn and tomatoes last keeps dip from getting watery. Small simmer bubbles indicate heat just right—avoid rolling boils or cheese clumps. Stir gently; over-stirring breaks curds apart and affects texture.
- 💡 Slow cooker browning is faster outside then mix all. Don’t rush lid on low heat until cheese melts creamy, not clumpy. Check moisture late stage; too wet means drain or cook uncovered last 10 minutes to evaporate. Keep slow cooker on warm setting after done to maintain consistency without breaking cheese. Stir late but gently; thick dips get stringy cheese, tender sausage chunks intact. Timing varies with slow cooker model—watch visual cues, don’t rely on clock.
- 💡 Substitute cream cheese with Neufchâtel if lighter texture wanted; note softer feel, melts quicker. Gouda or sharp cheddar swap for processed cheese adds flavor depth but risk clumping higher—cut fine, heat very low, stir less. Corn drained well to avoid wateriness; canned or fresh works. Drained tomatoes with green chilis add mild heat, balancing sweet corn. Garlic powder over fresh keeps from bitterness and burning, especially in slow cook. Keep chips thick; fragile chips break under heavy dip load.
- 💡 Drain all liquids thoroughly after browning sausage and draining tomatoes/corn. Liquid in skillet or slow cooker dilutes dip, messes texture. If dip seems watery, spoon off excess or use slotted spoon to serve. Layer vs mix impacts melting; layering may keep cheese pockets intact, mixing yields uniform creamy. Heat signals: cheese smooths out, sausage smells slightly smoky, corn pops texture-wise, garlic powder scent mellow but present. Avoid high heat to prevent burning cheese; slow melting preferred.
- 💡 Store leftovers airtight refrigerated up to 3 days; cheese firms when cold, dip thickens. Reheat gently on low heat, stir occasionally to prevent separation and curds breaking. Avoid microwave blasts; cheesy dips scorch or split fast. Use skillet covered on very low heat or slow cooker warm setting. If thickened too much when cold, add splash of milk or broth to loosen before reheating. Chips best fresh to maintain sturdy texture; soggy chips kill the experience.
Common questions
How do I know when sausage is fully cooked?
No pink inside, firm edges crisping. Listen for steady sizzle, no raw smell. Cut open pieces to check. Overcook makes dry, undercook is risky. Browning key for flavor and texture.
Can I swap processed cheese with something else?
Yeah; gouda or sharp cheddar works but melts unevenly. Cut small, cook low heat slow. Neufchâtel lighter, softer, melts faster. Avoid crumbly cheeses or blocks that don’t melt well. Mixing cheeses can balance melt and flavor.
Why does my dip get watery sometimes?
Excess grease not drained, tomatoes or corn too wet. Also, slow cooker lid traps moisture—remove lid late or drain liquid. Stirring less helps. Use slotted spoon if needed. Moisture kills texture fast.
How to store leftovers properly?
Airtight container refrigerated, up to 3 days max. Cheese firms when cold, dip thickens. Reheat gently—low heat skillet or slow cooker warm. Add bit milk if too thick. Avoid microwave blasts to prevent separation. Chips always fresh.
