Slow Cooker Game Day Sausage Dip

Instructions

1. Brown the Meat: In a large skillet over medium-high heat, cook the ground sausage until browned and crumbled. Drain the excess grease thoroughly—this keeps your dip from becoming oily.

2. Layer the Slow Cooker: Place the cooked sausage into the bottom of your slow cooker. Add the cubed processed cheese, shredded Pepper Jack, cream cheese, and the entire can of Rotel (including the liquid).

3. Season: Sprinkle in the garlic and onion powder.

4. Slow Cook: Cover and cook on Low for 2 to 3 hours.

5. The Stir: About halfway through, give everything a good stir to help the different cheeses emulsify into that smooth, creamy texture shown in the image.

6. Serve: Once fully melted and bubbling, switch the slow cooker to the “Warm” setting. Serve directly from the pot with a side of sturdy tortilla chips, celery sticks, or even toasted baguette slices.

Pro-Tips for the Best Dip

• The Cheese Stretch: Using a mix of processed cheese (like Velveeta) and real shredded cheese (like Pepper Jack or Monterey Jack) gives you the perfect balance of a “plastic” smooth melt and a long, gooey cheese pull.

• Avoid the “Clump”: Shred your Pepper Jack from a block rather than buying the pre-shredded bags; the anti-caking agents in bagged cheese can make the dip a bit grainy.

• Spice Level: If you want it “touchdown” spicy, use “Hot” Rotel and “Hot” pork sausage.