What You’ll Need
- Bulk pork sausage. Break it into small crumbles as it browns so every scoop gets a little sausage.
- Processed melting cheese. Cut it into cubes so it melts evenly.
- Diced tomatoes with green chiles. Add the whole can, including the juices.
- Cream cheese. Cube the block so it blends easily into the dip as it heats.
How to Get a Smooth Dip
Drain any excess grease from the cooked sausage before adding it to the slow cooker. Cook on LOW and stir occasionally, sweeping along the bottom and sides to mix in any cheese that has softened there. The dip is ready when both cheeses have melted and the sausage and tomatoes are evenly distributed.
What to Serve with Sausage Beaumont Dip
Serve hot with sturdy tortilla chips, buttery crackers, or sliced bell peppers. If serving from the slow cooker, switch to WARM once the dip is ready and check that it stays at 140°F (60°C) or warmer.
4-Ingredient Sausage Beaumont Dip Recipe Card
A creamy slow cooker cheese dip with pork sausage, diced tomatoes, and green chiles.
- Prep time — About 10 minutes, plus browning the sausage
- Slow cooker time — 1 to 2 hours on LOW
- Servings — 10 to 12
Ingredients
- 1 pound bulk pork sausage
- 1 pound processed melting cheese, cubed
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 1 package (8 ounces) cream cheese, cubed
Instructions
- Cook the sausage in a large skillet over medium heat, breaking it into crumbles as it browns, until it reaches 160°F (71°C). Drain off excess grease.
- Transfer the cooked sausage to the slow cooker. Add the processed cheese, cream cheese, and diced tomatoes with their juices.
- Cover and cook on LOW for 1 to 2 hours, stirring occasionally, until both cheeses are fully melted and the dip is hot and smooth.
- Stir once more and serve hot with crackers, chips, or vegetables. To serve from the slow cooker, switch to WARM and keep the dip at 140°F (60°C) or warmer.