Crockpot Cheese Dip

5 from 4 votes

Crockpot Cheese Dip takes just minutes to put together but provides hours of eating entertainment! Creamy, cheesy and full of flavor, this is the perfect party appetizer for game day get togethers.

Prep Time5

Cook Time3

Total Time3 5

Course: Appetizer

Cuisine: American

Servings: cups of dip

Calories: 891kcal

Author: Jennifer Fishkind

Ingredients

16 ounce package of Velveeta cubed
8 ounce brick mild cheddar cheese cubed
1 cup Pico de Gallo
1 cup milk
1 pound pork sausage cooked, crumbled and drained
Optional garnishes: Tortilla chips, Pico de Gallo, sour cream

Instructions

In a crockpot, layer in the velveeta, cheddar cheese, Pico de Gallo, milk and sausage. Stir only slightly.
Place the lid on the crockpot and heat on low heat for 2-3 hours or until completely melted and smooth, stirring well every 30 minutes.
Turn the crockpot to warm and enjoy your hot dip with tortilla chips, pico de gallo and sour cream, optional.

Notes

Storage:

To Store: Leftovers should be stored in an airtight container in the refrigerator and eaten within 3-5 days.
To Reheat: Reheat the crockpot or a saucepan over low heat.

Tips:

I recommend 1% or fat free milk for this dip, however you can use 2% or whole milk if necessary. Be careful of adding too much excess fat to the dish or it may split and have little grease puddles on the top.
I love the way Velveeta melts creamy, but if you prefer you can make this dip with a block of cream cheese and shredded cheddar cheese instead.
Slow cooker liners are not required, but they make clean up so much easier.
It seems that everyone likes a different level of spice. From mild, no spice levels to the spiciest burn off your tongue levels, this dip can be modified for anyone.
1. The first modification to change the spice level of this dip is the velveeta. You can use original for a mild, no spice base or you can use the “Mexican” velveeta which has jalapenos in it for a little more kick.
2. You can also modify the spice level of this dip depending on which pico de gallo you use. Most stores have a mild and hot version to choose from. Some have other options or you can make your own with as much or as little spicy jalapeno as you’d like. Alternatively you can use Rotel, drained, in place of the pico de gallo and use any of their many flavor and spice level options.
3. Finally, you can increase the spice level in this dip by using a spicy pork sausage or chorizo instead of a regular pork sausage. If using chorizo be sure it is well drained after it is cooked or you will end up with too much excess grease in your dip. You can also use cooked, crumbled hamburger with lots of hot taco seasoning if you don’t want to use pork.

Nutrition