Ingredients
Method
- In a large skillet over medium-high heat, brown and crumble 1 lb of pork sausage until fully cooked through. Drain excess grease thoroughly and pat the sausage with a paper towel if needed.
- Transfer the drained, cooked sausage into a 3-4 quart slow cooker.
- Add 16 oz of cubed Velveeta and 1 can (10.5 oz) of undiluted cream of mushroom soup directly on top of the sausage. Do not add water.
- Cover and cook on LOW for 1 to 2 hours, stirring every 30 minutes, until the cheese is completely melted and the mixture is smooth and fully combined.
- Once melted and combined, give the dip one final good stir. Switch the slow cooker to the WARM setting and serve immediately with tortilla chips, crackers, or bread.
Nutrition
Notes
Storage: Allow leftover dip to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat slowly on the stovetop over low heat or in the microwave in 30-second intervals, stirring between each interval. Freezing is not recommended as the cheese texture may become grainy.
Lower sodium tip: Use a low or no sodium cream of mushroom soup and opt for a reduced-sodium sausage where available. The Velveeta and sausage both already carry quite a bit of sodium, so swapping in low-sodium options where you can helps keep this dip more balanced.
Customize it: Stir in one 4 oz can of diced green chiles for a mild kick, or use hot sausage and jalapeño Velveeta for a spicier version. A few tablespoons of sour cream stirred in at the end makes it even richer and creamier.