Description

This Sausage Cream Cheese Dip is a hearty, flavorful slow cooker appetizer perfect for parties and gatherings. Combining spicy Italian sausage, creamy cheeses, and a mix of fresh vegetables with jalapeños and green chiles, this dip offers a delightful balance of smoky, spicy, and creamy tastes. Served warm with tortilla chips or sturdy crackers, it’s a crowd-pleaser that’s easy to prepare and keep warm for hours.

Ingredients

Scale

Meat and Dairy

3 (16-oz) packages hot Italian sausage
6 (8-oz) packages cream cheese (3 lbs total)
2 cups sour cream (One 16-ounce tub)

Vegetables and Peppers

1 large onion, chopped
1 large green bell pepper, chopped
1 large tomato, chopped
1 (4 or 7-oz) can jalapeno peppers, chopped
2 (7-oz) cans chopped green chiles (preferably fire roasted)

Others

Tortilla chips, Fritos, or sturdy crackers for serving

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Instructions

Cook the sausage: In a large skillet over medium heat, brown the hot Italian sausage until fully cooked, breaking it apart as it cooks. Drain any excess fat to keep the dip creamy without greasiness.
Prepare vegetables: While the sausage cooks, chop the onion, green bell pepper, tomato, and jalapeño peppers. These fresh veggies add texture and heat to the dip.
Combine ingredients in slow cooker: Add the cooked sausage, chopped onion, bell pepper, tomato, jalapenos, chopped green chiles, cream cheese, and sour cream to your slow cooker. Stir thoroughly to mix all components evenly.
Cook in slow cooker: Cover and cook on low heat for 4 hours (240 minutes), stirring occasionally to help melt the cream cheese and blend flavors. The slow cooking process results in a warm, creamy, and flavorful dip.
Serve warm: Once cooked and thoroughly blended, serve the dip warm alongside tortilla chips, Fritos, or sturdy crackers. It’s perfect for dipping and sharing at parties.

Notes

You can adjust the heat level by using mild or hot Italian sausage or by adding more or fewer jalapeños and green chiles according to your preference.
If you prefer a thicker dip, reduce the amount of sour cream slightly or cook uncovered for the last 20-30 minutes to let some moisture evaporate.
This dip keeps well and can be reheated gently on the stovetop or in the microwave.
For a vegetarian version, substitute the sausage with plant-based sausage alternatives and omit the sausage fat drainage step.