4-Ingredient Sausage Beaumont Dip

This 4-Ingredient Sausage Beaumont Dip brings together browned pork sausage, two cheeses, and tomatoes with green chiles in the slow cooker. It melts into a thick, scoopable dip that is easy to keep warm throughout a game day gathering. Serve it with sturdy crackers, tortilla chips, toasted bread, or crisp vegetables.

4-Ingredient Sausage Beaumont Dip

Serves: 10 to 12 | Prep: 10 minutes | Slow cook: 1 to 2 hours

Ingredients

• 1 pound bulk pork sausage
• 1 pound processed cheese, cubed
• 1 can (10 ounces) diced tomatoes with green chiles, undrained
• 1 package (8 ounces) cream cheese, cubed

Directions

1. Brown the pork sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Once no pink remains, drain excess fat if needed.

2. Transfer the sausage to the slow cooker. Add the processed cheese, cream cheese, and undrained tomatoes with green chiles.

3. Cover and cook on Low for 1 to 2 hours, stirring now and then, until the cheeses have melted and the dip is hot and smooth.

4. Set the slow cooker to Warm and serve directly from it, or spoon the dip into a serving bowl with plenty of sturdy dippers.

Tips and Variations

Choose hot sausage or stir in a little pickled jalapeño for extra heat. To get ahead, brown the sausage a day early and refrigerate it until you are ready to fill the slow cooker. If the dip thickens while staying warm, stir in milk a tablespoon at a time. Thick crackers, corn chip scoops, pretzel crisps, and toasted baguette slices hold up especially well.

4-Ingredient Sausage Beaumont Dip

A warm, creamy four-ingredient sausage and cheese dip made in the slow cooker for game day or easy gatherings.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Servings: 12

Ingredients Method

Ingredients

  

• 1 pound bulk pork sausage
• 1 pound processed cheese cubed
• 1 can diced tomatoes with green chiles 10 ounces, undrained
• 1 package cream cheese 8 ounces, cubed

Method

 

1. Cook the pork sausage in a large skillet over medium heat, breaking it into crumbles, until fully browned with no pink remaining. Drain excess fat if needed.
2. Transfer the cooked sausage to a slow cooker. Add the processed cheese, cream cheese, and undrained diced tomatoes with green chiles.
3. Cover and cook on Low for 1 to 2 hours, stirring occasionally, until the cheeses melt and the dip is hot and smooth.
4. Switch the slow cooker to Warm and serve the dip with sturdy crackers, chips, bread, or vegetables.