3-Ingredient Sausage Dip (Stovetop or Crockpot)

Made with only three ingredients, this sausage dip is always the star of any party. Creamy, savory, and loaded with flavor!

Prep: 10

Cook: 10

Total: 20

Yield:8 servings

1 pound pork breakfast sausage mild or hot
2 10-ounce cans Rotel diced tomatoes and green chilies undrained; original, hot, or fire-roasted
2 8-ounce blocks full-fat cream cheese at room temperature, cut into medium-sized pieces

Heat large skillet over medium-high heat. When skillet is warm, add 1 pound pork breakfast sausage to skillet. Cook, stirring sausage frequently, until sausage is browned and crumbled, approximately 6 to 8 minutes.
Once sausage is browned and crumbled, carefully drain excess grease from skillet and discard. Return skillet to stovetop and reduce heat to medium-low.
Let skillet cool slightly, then add 2 10-ounce cans Rotel diced tomatoes and green chilies (with liquid) and 2 8-ounce blocks full-fat cream cheese to skillet.
Gently stir ingredients together until cream cheese is completely melted and ingredients are well incorporated.
Transfer sausage dip to serving bowl if desired, or keep dip in skillet. Serve warm with tortilla chips, crostini, corn chips, or celery sticks.

Heat large skillet over medium-high heat. When skillet is warm, add 1 pound pork breakfast sausage to skillet. Cook, stirring sausage frequently, until sausage is browned and crumbled, approximately 6 to 8 minutes.
Once sausage is browned and crumbled, carefully drain excess grease from skillet and discard. Transfer crumbled sausage to Crockpot.
Add 2 10-ounce cans Rotel diced tomatoes and green chilies (with liquid) and 2 8-ounce blocks full-fat cream cheese to Crockpot.
Cover Crockpot with lid and set to LOW heat for 1 hour. Stir mixture occasionally to incorporate ingredients and to prevent sticking or burning.
When cream cheese is completely melted and ingredients are well combined, switch Crockpot from LOW to Keep Warm.
Portion sausage dip into serving bowls, or keep dip in Crockpot. Serve warm with tortilla chips, crostini, corn chips, or celery sticks.

Sausage: A roll of pork breakfast sausage is ideal for this recipe, but you can use breakfast sausage patties instead if that's what you have. Just break them up really well as you cook them! I don't recommend trying to use breakfast sausage links.
Cream Cheese: Let the cream cheese come to room temperature before making the dip. Cold dairy products can curdle when they're added to an already-hot skillet.
Heat: If you like a spicier dip, use hot sausage and Rotel Hot Diced Tomatoes with Habaneros. You can also add minced jalapeños and serve the dip with a drizzle of your favorite hot sauce.
Leftovers: Refrigerate in an airtight container up to 4 days. Reheat in the microwave or on the stove.