Slow cooker sausage queso dip is perfect for parties, potlucks or a cozy night in; this tasty dip is loaded with savory sausage and melted cheese and a rich, creamy texture perfect for dipping!
Growing up, we had rotel dip at every gathering. That dip had Velveeta cheese in it. It’s delicious, but the ingredients could be better. So I started making this version of sausage cheese dip, and we aren’t missing out; it’s so good! Everyone I serve it to loves it.
Why you’ll love this dip
Cheese dip lovers, unite! Easy slow cooker sausage cheese dip is a true crowd-pleaser I’ve been making for years. Whether you’re looking for a quick and easy snack or a delicious appetizer, this keto-friendly recipe is perfect for game day or entertaining at home.
With simple ingredients and minimal prep, you can whip up this dip in no time. I’ve included directions for both the crock pot and slow cooker. Your guests will savor this cheesy sausage dip and its rich and creamy flavor, making it the ultimate hit at any party or gathering!
2-quart slow cooker – This size is perfect for dips. You can use a larger slow cooker and double the recipe.
Breakfast sausage – you can use milk or hot sausage.
Rotel tomatoes and diced green chiles
Cheddar cheese – use your favorite cheese blend.
Unsweetened almond milk
Red pepper flakes (optional)
How to make sausage dip
Just a few simple steps to make this delicious slow cooker dip!
Brown the sausage in a large skillet. Drain if necessary.
Put the sausage in a 3-quart slow cooker. Place the rest of the ingredients on top of the sausage.
Cook on low until the dip is melted, stirring occasionally. This will take approximately 2-3 hours. Then, turn the temperature to the warm setting.
If the sausage queso dip gets too thick, add 1 tablespoon of heavy cream or almond milk, 1 at a time, until desired consistency is reached. Add red pepper flakes if you want to add a little spice.
Substitutions and variations
You can always mix things up by adding your favorite flavors or ingredients. Some low-carb options for the creamy dip include:
- Jalapeños, Green onions, Chili powder or Cumin.
- Change up the cheese: You can use different types of cheese, such as cheddar, Monterey jack, or pepper jack.
- Use a different type of meat: If you’re not a fan of sausage, you can use ground beef or ground turkey.
Storage and Reheating
How to store leftovers—Leftovers can be stored in an airtight container and refrigerated for up to 4 days.
This dip can also be frozen in a freezer-safe container for up to 3 months.
Reheat the dip in a microwave-safe dish, stirring every 30 seconds until it’s fully heated. Alternatively, you can reheat the dip in a slow cooker until warm and melted. Add additional almond milk or heavy cream if needed to reach desired consistency.
Frequently asked questions
Is Velveeta Keto?
Velveeta is not a good choice for a keto diet because it has a lot of carbs in it. Even a small amount of Velveeta contains a significant amount of carbohydrates, making it difficult to stay within the daily carbohydrate limit on a keto diet. Opting for cheese that is not processed and is low in carbs is the way to go.
What can I use for dipping?
Low-carb veggies like celery sticks, bell peppers, cucumbers, and mini peppers are great for dipping. Pork rinds, low-carb tortilla chips and parmesan crips are also delicious options.
Can I make this dip on the stovetop instead of using a slow cooker?
Yes! You can make this dip on the stovetop over medium-low heat. Combine the cooked sausage and the rest of the ingredients in a saucepan and stir until the cheese is melted and the dip is heated. Be sure to stir frequently to prevent the cheese from burning on the bottom of the pan.
Can I use a different type of sausage in this recipe?
Absolutely! We prefer pork breakfast sausage, but This recipe is versatile and can be made with any sausage you like, such as spicy Italian sausage or chorizo.
Easy Slow Cooker Sausage Cheese Dip (keto, low carb)
- 1 16-ounce roll breakfast sausage
- 1 8-ounce cream cheese
- 10 ounce can Rotel tomatoes and diced green chiles
- 1 1/2 cups shredded cheddar cheese
- 1 cup unsweetened almond milk
- 1/2 teaspoon red pepper flakes optional
- In a medium skillet over medium heat, brown the sausage until it’s cooked through, about 10 minutes. Drain the excess fat.
- Put the sausage in a 2-quart slow cooker. Put the rest of the ingredients in with the sausage.
- Cover and cook on low for about 2-3 hours, occasionally stirring until the dip is melted. If it’s too thick, add 1 tablespoon of almond milk at a time until desired consistency is reached.
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.