Crockpot Cheese Dip

5 from 4 votes

This creamy Crockpot Cheese Dip combines Velveeta, cheddar, pico de gallo, and pork sausage for an easy, crowd-pleasing appetizer that’s perfect for game day.

Prep Time5

Cook Time3

Total Time3 5

Course: Appetizer

Cuisine: American

Servings:

Calories: 356kcal

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

Notes

Makes approximately 4 cups of dip

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

Use 1% or fat-free milk to avoid excess grease; whole or 2% works in a pinch.
Velveeta melts best, but you can swap in cream cheese and shredded cheddar.
A slow cooker liner makes cleanup quick and easy.
Adjust spice to taste:
- Velveeta: Use original for mild, or Mexican-style for extra heat
- Pico de Gallo: Choose mild, hot, or use drained Rotel
- Meat: Try spicy sausage, chorizo (drained), or taco-seasoned beef

Nutrition