Easy Velveeta Sausage Cheese Dip
Dive into my Sausage Cheese Dip recipe, perfect for tailgating or family movie night. It’s a sure-fire crowd-pleaser!
This is one of my favorite old standby recipes! It’s based on the famous Velveeta RoTel Queso dip that everyone loves but with a few additions of my own.
It’s great for your big game day spread, Super Bowl Sunday, or just about any casual occasion. And, honestly, I’ve never met anyone who didn’t like this super easy appetizer. Never. It’s one of the easiest party dip recipes I have and you can change out the simple ingredients in lots of ways to suit yourself.
I remember serving this easy sausage dip once when we had a bunch of people over. One of our friends brought their pre-teen son on this occasion. It turned out that he’d never had this type of dip before and was a bit reluctant to try it at first. It took one bite. He was hooked. I thought that little guy was going to literally lick the bowl clean. That was years and years ago and BeeBop and I still laugh about it today.
Now I know this particular recipe is not the lightest, healthiest choice. There’s nothing delicate or fussy about it. It kind of falls into the category that I call “grub.” And sometimes, especially when there’s a game going on, you just crave a bit of “grub.” With a nice, cold adult beverage. This one satisfies that craving perfectly.
❤️ Why We Love This Recipe
- It’s versatile – whether you prefer your dip mild or with a kick, this recipe is easily adaptable. Swap in your favorite type of sausage or opt for a spicier salsa to tailor the dip to your preference.
- A crowd pleaser – with its cheesy, savory flavors, this dip is a favorite of both kids and adults.
- Simple and quick – with just a few pantry staples and minimal cooking time, you’ll have a big bowl of cheesy goodness ready in no time.
🛒 Ingredient Notes
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- Cooking Spray – Prevents the sausage from sticking and burning. If you don’t have it on hand, use a teaspoon of olive oil or butter.
- Pan Sausage – Pan sausage is also called breakfast sausage or bulk sausage. While the recipe calls for mild pork sausage, you can also use Italian sausage, spicy sausage, or even ground turkey sausage. I always have good results with Jimmy Dean brand sausage.
- Velveeta Cheese – This cheese melts beautifully, giving the dip a creamy texture.
- Salsa – Choose a high-quality brand of salsa, such as Herdez or Pace, for the best flavor. Use your choice of mild, medium, or hot, depending on your heat preference.
- Sour Cream – Adds creaminess to the dip.
- Corn Chips – Fritos are my first choice for chips to go with this dip. You can also serve tortilla chips or pretzels.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
🔪 How to Make Sausage Cheese Dip
- Place a large skillet over medium heat. Spray liberally with cooking spray.
- Break up the sausage into the pan and cook, stirring and separating the sausage until no pink color remains.
- Remove the sausage to a plate lined with paper towels to drain any excess grease.
- Cut the Velveeta into small pieces, roughly 1 inch, and add it with the salsa to the same skillet. No need to clean the pan in between. And don’t worry if there’s some sausage stuck to the bottom; it’ll come up and become part of the dip 😊.
- Reduce the heat to medium-low to low. Stir constantly until the cheese is completely melted.
- Add the sour cream, pepper, and drained sausage. Stir until thoroughly combined.
- Serve with corn chips for dipping.
🍽️ Serving Tips
- This recipe makes 4 servings. You can multiply it as many times as you wish to serve your guests.
- When serving the dip, keep it warm in a slow cooker or fondue pot on a low setting.
🔀 Recipe Variations
- Vegetarian Option: Replace the breakfast sausage with a plant-based sausage alternative for a similar texture while keeping it meat-free.
- All-American Version: Replace the sausage with cooked, crumbled ground beef. Replace the salsa with mild rotel tomatoes, and top with cooked crumbled bacon.
- Seafood Version: Substitute the sausage with cooked and crumbled crab meat or small peeled shrimp.
- Turn Up the Heat: Incorporate chopped jalapeños, green chiles, or a splash of your favorite hot sauce. Use spicy sausage, or choose a hot salsa variation to enhance the spice level.
- Tex-Mex Twist: Mix in drained and rinsed black beans and whole kernel corn to add a southwestern flair.
- Italian Version: Replace the breakfast sausage with sweet or spicy Italian sausage. Add some sun-dried tomatoes, a little garlic powder, and fresh basil.
🍚 How to Store
Allow leftovers to cool to room temperature. Transfer to an airtight container and store in the refrigerator for 3 to 4 days. When you’re ready to enjoy it again, give it a good stir, and gently reheat it on the stove or in a microwave until warmed through. May be frozen for 2-3 months. Thaw in the refrigerator overnight before reheating and serving.
❓ Questions About Sausage Cheese Dip
Velveeta has a unique creamy texture that other cheeses don’t have. You can try others like cheddar or Monterey Jack, but they won’t melt as smoothly and will likely become oily.
This cheesy dip pairs well with tortilla chips, crusty bread, pretzels, sliced bell peppers, and even celery sticks for a crunchier option.
Sure can! Prepared it a day ahead and store it in the refrigerator. Reheat over low heat on the stove or microwave before serving.
Add more black pepper, some red pepper flakes, a spicier salsa, or mix in some chopped jalapeños or hot sauce for more heat.
Graininess can result from overheating the cheese or using cheeses that don’t melt smoothly. To prevent this, use Velveeta brand cheese, stir well, and a medium to medium-low heat setting.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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📖 Recipe
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Sausage Cheese Dip
Ingredients
- Cooking spray
- 4 ounces pan sausage
- 8 ounces Velveeta cheese
- ½ cup salsa
- 2 tablespoons sour cream
- ¼ teaspoon ground black pepper
Instructions
- Place a medium skillet over medium heat. Spray liberally with cooking spray.
- Break up the sausage into the pan and cook, stirring and separating the sausage until no pink color remains.
- Remove the sausage to a plate lined with paper towels to drain.
- Cut the Velveeta into roughly 1-inch chunks and add it with the salsa to the same skillet.
- Reduce the heat to medium-low. Stir constantly until the cheese is completely melted.
- Add the sour cream, pepper, and drained sausage. Stir until thoroughly combined.
- Serve with corn chips for dipping.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 16, 2013. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I love this dip but used to call it Gallbladder Dip. Every time I ate it my gallbladder hurt! I eventually had my gallbladder removed but still enjoy the dip from time to time.
The Sausage Cheese Dip sounds delicious!!!! I will make it @ my next Bunco Party and see what the girls think of it; I know they will love it! I will also make the Creamy Cheese Balls. We always have the ones without the cream cheese and they are a bit dry, and I will also make the deviled Eggs.
Thank for sharing all your wonderful, easy recipes!
This is one of my all-time favorites, Lana. LOVE!!!!
Yum yum yum!! This stuff looks so good Lana!
Are you sure we weren’t neighbors; I recall so many of your vintage recipes it’s amazing…including this one. Always warm and satisfying; wish I had some now!
Probably because we both likely started cooking during the same timeframe. You know…back when people actually shared recipes without worrying about who they “belonged” to? Sorry, couldn’t resist :-)
what’s “pan” sausage?
Stef – it’s the loose sausage, not links. Like the rolls of sausage you might see in the grocery store with the Jimmy Dean brand label.
Ha ha ha, I love it. Grub. That is so funny! Ha ha ha, I’ve made plenty of it just never had anything to call it. I’ve even made a few batches of this dip. Grub. Ha ha. Thanks for making my day. Ha ha ha ha.
Cheers,
Rocquie
Glad you’re amused, Rocquie :-)
That’s just not fair. This dip is addictive.
By the way, made your sausage swirls last night, and served with a lovely green salad for a healthy supper. It was really good.
Miss P
I know. Life’s not fair. Have another chip or two and a cold beverage and it’ll be alright :-)
Glad y’all enjoyed the sausage swirls!
We all need “grub” in our lives from time to time. I have to make something for a potluck and I think I found the recipe I need. Thanks!
This is great for potlucks, Norma! It does need to be kept hot, but keeps really well in a crock-pot for several hours.