Entertain with this easy-to-make 3-ingredient cream cheese sausage dip. It’s ready to eat in 15 minutes from start to finish and easily customized to up your dip game!
With the Super Bowl coming up, you’ll want your dip game strong. Here’s a meaty, 3-ingredient dip that honestly doesn’t feel like it only has 3 ingredients. There’s also plenty of ways to customize this and make it yours. With a base of sausage, a can of Rotel and cream cheese the possibilities are endless. Add some corn or jalapenos or some smoked paprika or liquid smoke. I once added a few shakes of ancho chili coffee rub to it. Lots of ways to build on this dip!
You can even change up the base a little with a different type of sausage and cream cheese. Experiment and find the perfect combination! And for even more ideas for dips, try out a buffalo chicken dip, or pico de gallo for something with fresh zesty ingredients. Or if you want a dip in the slow cooker, there’s always slow cooker spinach and artichoke dip.
Back to the cream cheese sausage dip….let’s get started.
CREAM CHEESE SAUSAGE DIP TIPS AND TRICKS
First brown the sausage in a skillet over medium-high heat. I used regular Jimmy Deans sausage. Add some oil if needed although most of the time the sausage will release its own grease to help with the browning process. Make sure to break off any clumps so the sausage can spread more evenly throughout the dip. I found using a wooden spoon helped a lot with this. There’s a lot of stabbing involved but the wooden spoon is hard enough to break off any clumps while protecting any non-stick surface pans you might have.
If you want some crunch to the dip, let the sausage brown until it’s slightly crispy. Then add the Rotel. Make sure to drain the can from juices beforehand so you don’t get a watery dip. I cooked the sausage and tomatoes until most of the liquid from the tomatoes evaporated just to be extra safe. Transfer everything to a mixing bowl and add in the cream cheese. You can use regular cream cheese in a tub or the block kind, cut into cubes. I used only 8 oz. of cream cheese because I wanted the ratio of sausage to cream cheese to be very high for a very meaty-based dip. But if you prefer more cream cheese, add in another 8 oz.
And you’re done! Serve warm with chips. This heats up well in the microwave too for next day leftovers so don’t feel like you have to finish this all in one day. Enjoy!
PS: Thanks to Fran for introducing me to this dip!Print
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