Whether it’s game day or just snack time, fire up the slow cooker for this classic sausage and cheese dip. Made with real, freshly shredded cheese instead of processed blocks, this recipe delivers creamy, melted pepper jack cheese, savory crumbled sausage, and a bright touch of salsa verde for the perfect party dip.
What’s to Love About This Recipe
- No processed cheese needed — this dip uses real, freshly shredded cheese for a smooth, clean melt and better flavor.
- The slow cooker is ideal for dips and appetizers, keeping the cheese warm and dippable for the length of your gathering.
- With the meat cooked ahead of time, the dip is flexible: cook on low or high to fit your schedule and still end up perfectly melted.
- Few, high-quality ingredients are all you need to make a rich, satisfying dip with just the right amount of zip from salsa verde.
Ingredients Needed
- Ground pork sausage — traditional and flavorful; chicken or turkey sausage also work.
- Pepper jack cheese — provides a mild heat and creamy texture. Substitute part with Monterey Jack for a milder version.
- Flour — 2 tablespoons all-purpose flour to help thicken and bind the melted cheese without making it grainy.
- Butter — a couple tablespoons to enrich the dip and help the textures marry.
- Milk — about 1 cup to create a creamy base; 2% or whole milk is best for texture.
- Salsa verde — adds tang and a mild kick that pairs well with pepper jack.
- Tortilla chips — choose sturdy chips for dipping, or serve with sliced vegetables or toasted bread.
How to Make Sausage Cheese Dip in the Slow Cooker
- Crumble and brown the sausage in a skillet over medium-high heat until fully cooked.
- Drain excess grease and transfer the cooked sausage to the slow cooker.
- Shred the pepper jack from a block using a box grater or food processor, then toss the shredded cheese with the flour so it won’t clump when melting.
- Add the shredded cheese and flour mixture to the slow cooker along with the butter, milk, and salsa verde.
- Cover and heat on high for 1–2 hours or on low for 2–3 hours, stirring every 30 minutes until the cheese is fully melted and the dip is smooth.
- Serve warm with tortilla chips, vegetables, or toasted bread.
Pro Tips
- Shred the cheese from a block for the best melt — pre-shredded bagged cheese contains anti-caking agents that can affect texture.
- Prep ahead by browning the sausage up to 3 days in advance and refrigerating it. Shred the cheese and store it in a sealed bag, removing as much air as possible.
- Any cheese grater works; a food processor or hand grater speeds things up if you’re shredding a lot of cheese.
Recipe Substitutions and Variations
- For a milder dip, replace some or all of the pepper jack with Monterey Jack.
- Swap salsa verde for regular salsa or a can of diced tomatoes with green chiles if you prefer a more tomato-forward nacho-style dip.
- Make it gluten-free by using a gluten-free flour in place of all-purpose flour.
- If you prefer, use chicken or turkey sausage, or substitute ground pork with ground beef for a different flavor profile.
How to Serve Sausage Cheese Dip
Serve the dip straight from the slow cooker with plenty of tortilla chips. Sturdy corn chips, sliced raw vegetables, or toasted bread slices all make excellent dippers. For a snack spread, pair the dip with other appetizers for variety.
Storing and Reheating
Allow the dip to cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat single servings in the microwave or return the leftovers to the slow cooker on low until warmed through, stirring occasionally.
Slow Cooker Sausage Cheese Dip
Jennifer Draper
This simple slow cooker dip uses fresh shredded pepper jack, cooked sausage, and salsa verde to make a smooth, crowd-pleasing appetizer.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Appetizer
Cuisine American
Servings 8
Calories 284 kcal
Equipment
- Slow cooker
- Cheese grater or shredding tool
- Skillet
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 the sausage in a skillet over medium-high heat until cooked through.
- Drain any grease and transfer the sausage to the slow cooker.
- Shred pepper jack cheese and toss with flour.
- Add the cheese, butter, milk, and salsa to the slow cooker.
- Cover and cook on high 1–2 hours or low 2–3 hours, stirring every 30 minutes until smooth and fully melted.
- Serve warm with chips or preferred dippers.
Notes
- Store cooled leftovers in a sealed container in the fridge for up to 3 days; reheat in the microwave or in the slow cooker on low.
- A 2–3 quart slow cooker works well for this recipe.
- Use Monterey Jack to reduce heat if desired.
Nutrition
Calories: 284 kcalCarbohydrates: 3 gProtein: 15 gFat: 23 gSaturated Fat: 11 gSodium: 506 mg
Sausage Cheese Dip FAQs
- How long can you keep this dip on the slow cooker’s warm setting? Keep the dip on warm for no longer than about 2 hours to avoid texture changes or scorching around the edges.
- Can you make this dip on the stovetop if short on time? Yes. Brown and drain the sausage, stir in the flour, gradually add milk while stirring until thick and smooth, then remove from heat and stir in cheese, butter, and salsa until melted.
- Can this be gluten-free? Yes — substitute gluten-free flour for all-purpose flour.
- Best way to shred cheese? Freshly shredding from a block yields the best melt. Use any grater or a food processor if you have one.
More Slow Cooker Dip Recipes
- Cheesy Slow Cooker Buffalo Chicken Dip
- Slow Cooker Jalapeño Corn Dip
- Slow Cooker Crab Dip
- Slow Cooker Honey Sriracha Chicken Dip
- Slow Cooker Spinach and Artichoke Dip
- Slow Cooker Roasted Corn and Poblano Dip with Bacon