Hello y’all! I can’t believe we are finally officially in SPRING! It’s time to plant new flowers, have the semi-annual fight with pollen (ha), fork out the warm weather clothes, and well…have more parties!
When it comes to hosting family and friends in our home, I’ve learned that simpler is better. I used to make elaborate meals for parties, but it’s hard to enjoy a party when you’re stuck in the kitchen the whole time! I really only go all-out for Christmas or Easter. Other than that, I prefer to stick with easier recipes. I especially love spring, because typical spring parties = crawfish boils in Louisiana. However, sometimes the guests come hungry (way before the crawfish are finished), so a quick/easy dip recipe that stays warm in the slow cooker is just the ticket!
I like to make this dip just before the guests arrive, so the cheese on top is nice and melty for everyone to enjoy. It’s ridiculously simple to make and it’s always a crowd pleaser! 🙂
Slow Cooker Tex-Mex Cheesy Sausage Dip
Source: adapted from Southern Bite
- 16 oz. sweet Italian sausage
- 16 oz. Velveeta, cubed
- 8 oz. cream cheese, cubed
- 10 oz. can RoTel Diced tomatoes and chiles, drained
- 11 oz. can Mexican corn, drained
- 1 tsp. taco seasoning
- 1 cup shredded taco blend cheese
- Brown the sausage fully in a pan. Once the sausage has fully cooked, drain and discard the leftover fat.
- Add the cubed Velveeta and cream cheese to the pan with the sausage, and cook/stir on low heat until the cheeses have melted.
- Add the drained tomatoes, corn and seasoning to the pan, and mix until fully incorporated.
- Transfer the dip to your slow cooker and set the slow cooker to warm. Sprinkle the cheese over the top of the dip. Cover, and serve with tortilla chips after the shredded cheese starts to melt.