3-Ingredient Cream Cheese Sausage Dip
I first made this three-ingredient cream cheese sausage dip the night of a last-minute game day party, and it saved the evening. Melting creamy, tangy cream cheese into browned sausage with little pockets of zippy Rotel is one of those impossibly easy crowd-pleasers that disappears fast. It’s the sort of recipe you pull out when you need hot, comforting party food with almost no fuss.
Why you’ll love this dish
This dip is quick, budget-friendly, and forgiving — perfect for busy weeknights, last-minute parties, or when you want a simple appetizer that still feels indulgent. With just sausage, cream cheese, and a can of Rotel, you get salty, creamy, and bright flavors in every scoop. It’s also easy to scale up for a crowd or to adapt to what you have on hand; see the variations below.
“Warm, cheesy, and addictive — our guests kept asking for the recipe all night.”
If you enjoy easy crowd-pleasers, you might also like a creamy pasta bake that uses similar flavors; see this cajun cream cheese chicken pasta bake for another one-pot comfort dish.
How this recipe comes together
Before you start: you’ll brown and crumble the sausage, drain the fat, then melt the cream cheese with the Rotel over low heat until smooth. The whole process takes about 15–20 minutes from start to finish, and there’s no baking required.
High-level steps so you know what to expect:
- Brown 1 pound of sausage in a skillet over medium heat, breaking it into small pieces.
- Drain excess grease so the dip isn’t oily.
- Return the skillet to low heat and stir in an 8-ounce block of cream cheese and one 10-ounce can of Rotel until smooth.
- Serve warm with chips, crackers, or veggies.
If you like other easy dip recipes, try this caramel apple cheesecake dip for a sweet option at dessert time.
What you’ll need
- 1 pound ground or bulk sausage (breakfast-style pork sausage or spicy Italian both work)
- 8 ounces cream cheese (one block; room temperature helps it melt faster)
- 1 can Rotel (diced tomatoes and green chilies; about 10 ounces)
Notes on ingredients and swaps:
- Sausage: use pork, turkey, or a plant-based sausage for a vegetarian version. Spicy sausage ups the heat; mild keeps it approachable for kids.
- Cream cheese: full-fat gives the creamiest result; Neufchâtel or light cream cheese will work but may be looser.
- Rotel: keep the juices — they add flavor and thin the dip slightly — but if you want it less saucy, drain slightly.
For more ideas using sausage and cheese, check out these cheese and sausage recipes that share the same flavor family.
Step-by-step instructions
- Heat a large skillet over medium. Add 1 pound of sausage and cook, breaking it up with a spoon, until evenly browned and no pink remains (about 7–10 minutes).
- Carefully drain off excess grease into a heatproof container; wipe the pan if needed. Removing most of the fat prevents a greasy dip.
- Reduce the heat to low and add the 8 ounces of cream cheese in chunks and the entire can of Rotel. Stir frequently.
- Continue stirring over low heat until the cream cheese is completely melted and the mixture is smooth and evenly combined, about 3–5 minutes. If the dip seems too thick, stir in a tablespoon or two of milk to loosen.
- Transfer to a serving bowl or keep in the skillet on the lowest heat setting. Serve warm with tortilla chips, crackers, or cut vegetables.
If you want even more cheesy-sausage ideas for parties, explore these more cheese-and-sausage ideas.
Best ways to enjoy it
- Scoop with sturdy tortilla chips or kettle chips for a satisfying crunch.
- Serve with toasted baguette slices or crunchy pita chips for a slightly more upscale presentation.
- For a veggie-forward spread, offer celery, carrot sticks, and sliced bell peppers on the side.
- Turn it into a loaded baked potato topping: spoon the dip over baked potatoes and finish with chopped green onion.
- Make it part of a game-day platter alongside pickles, olives, and cold cuts.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours. Store for up to 3–4 days.
- To reheat, warm gently on the stovetop over low heat, stirring often; add a splash of milk if needed to restore creaminess. Microwave in 30-second bursts, stirring between bursts, until hot.
- To freeze: cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge and reheat slowly. Note that texture may change slightly after freezing; stirring and a little added milk help restore it.
Food safety note: always reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Soften the cream cheese at room temperature for 20–30 minutes before heating; it melts more smoothly and reduces clumping.
- Break the sausage into small pieces while browning so every bite has meat. A potato masher works well in the skillet.
- If you prefer less oil, brown sausage, tilt the pan, and spoon off grease with a ladle before adding the cream cheese.
- Low, gentle heat when melting the cream cheese prevents graininess or separation. Stir frequently.
- For a silkier dip, stir in a small handful of shredded cheddar once the cream cheese is mostly melted.
Creative twists
- Add shredded cheddar or pepper jack for extra cheesiness. Stir in 1 cup until melted.
- Fold in cooked black beans or corn for more texture and heartiness.
- Mix in diced jalapeño or a few dashes of hot sauce for extra heat.
- Make it Tex-Mex: top with chopped cilantro, sliced green onions, and a squeeze of lime.
- Swap the sausage for chorizo for a smokier flavor, or use turkey sausage for a lighter version.
- Vegetarian option: use a plant-based sausage crumble and vegetable broth to mimic depth of flavor.
Your questions answered
Q: How long does this take to make?
A: From start to finish expect about 15–20 minutes — 7–10 to brown the sausage and another 5 minutes to melt and combine the cream cheese and Rotel.
Q: Can I use other canned tomatoes instead of Rotel?
A: Yes. Use diced tomatoes plus a chopped fresh or jarred green chili for similar flavor. Rotel is convenient because it combines diced tomatoes and green chilies and adds consistent seasoning.
Q: Is it safe to freeze the dip?
A: Yes, you can freeze it for up to 2 months. Thaw in the fridge and reheat slowly; add a splash of milk if the texture is a bit grainy after freezing.
Q: Can I make this ahead for a party?
A: Make it a day ahead, store in the fridge, and rewarm gently before serving. For large gatherings, keep it in a small slow cooker on warm to stay melty.
Q: My dip looks separated after reheating — how do I fix it?
A: Stir vigorously over low heat and add 1–2 tablespoons of milk or cream. A smooth whisking motion can help re-emulsify the fats and proteins.
Conclusion
This 3-ingredient cream cheese sausage dip is one of the fastest ways to get a hot, satisfying appetizer on the table with minimal shopping and prep. If you want another take on the same simple Rotel-plus-cream-cheese idea, check out this classic 3-Ingredient Cream Cheese Sausage Dip for a familiar version. For a slightly different approach and extra tips, see the 3-Ingredient Rotel Sausage Cream Cheese Dip – Unsophisticook post.
Enjoy this dip warm and scooped generously — it’s built to disappear fast.
Three-Ingredient Cream Cheese Sausage Dip
Ingredients
Main ingredients
- 1 pound ground or bulk sausage breakfast-style pork sausage or spicy Italian both work
- 8 ounces cream cheese one block; room temperature helps it melt faster
- 1 can Rotel diced tomatoes and green chilies; about 10 ounces
Instructions
Preparation
- Heat a large skillet over medium.
- Add 1 pound of sausage and cook, breaking it up with a spoon, until evenly browned and no pink remains (about 7–10 minutes).
- Carefully drain off excess grease into a heatproof container; wipe the pan if needed.
- Reduce the heat to low and add the 8 ounces of cream cheese in chunks and the entire can of Rotel.
- Stir frequently until the cream cheese is completely melted and the mixture is smooth and evenly combined, about 3–5 minutes.
- If the dip seems too thick, stir in a tablespoon or two of milk to loosen.
- Transfer to a serving bowl or keep in the skillet on the lowest heat setting. Serve warm with tortilla chips, crackers, or cut vegetables.
