Sausage Cheese Dip

Browned sausage, tomatoes with green chiles, cream cheese, and cheddar make a warm, scoopable dip for gatherings. Draining the meat and tomatoes prevents greasiness, while gentle heat keeps the dairy smooth rather than separated.

Details

• Yield: about 6 cups, 12 appetizer servings
• Prep: 10 minutes
• Cook: 20 to 25 minutes
• Heat: medium and low stovetop heat

Ingredients

• 1 pound mild or hot bulk pork sausage
• 1 small yellow onion, finely diced
• 1 can diced tomatoes with green chiles, 10 ounces, well drained
• 8 ounces full-fat cream cheese, cubed and softened
• 1 cup whole milk
• 8 ounces sharp cheddar, freshly shredded
• 1/2 teaspoon garlic powder
• 2 scallions, thinly sliced

Equipment

Use a large heavy skillet or Dutch oven, wooden spoon, colander, heatproof bowl, measuring cup, cheese grater, instant-read thermometer, and a warming vessel if the dip will sit out for service.

Method

1. Heat the skillet over medium. Add sausage and onion and cook for 8 to 10 minutes, breaking the meat into small crumbles, until no pink remains and the sausage reaches at least 160°F/71°C.
2. Drain the mixture carefully in the colander and wipe excess fat from the skillet. Return sausage and onion to the pan with the drained tomatoes and garlic powder.
3. Reduce heat to low. Add cream cheese and half the milk. Stir slowly until the cream cheese melts and the mixture is uniform.
4. Add cheddar by small handfuls, stirring until each melts before adding more. Stir in enough remaining milk to make a thick but scoopable dip. Heat to 165°F/74°C without boiling.
5. Top with scallions and serve warm.

Cues and troubleshooting

Freshly grated cheese melts more smoothly than pre-shredded cheese, which often has anti-caking powder. If oil pools on top, the heat was too high; remove the pan from heat and slowly stir in a splash of warm milk. Thin dip by the tablespoon because it loosens further as it warms. If too loose, add a small amount of cheddar off heat. Keep sausage crumbles small so every scoop is balanced.

Substitutions

Turkey sausage may replace pork sausage and must reach 165°F/74°C. Monterey Jack can replace half the cheddar for a milder melt. Use plain diced tomatoes plus finely chopped pickled jalapeño when tomatoes with green chiles are unavailable. Evaporated milk can replace whole milk. For a less spicy dip, choose mild sausage and plain tomatoes.

Storage and safety

For service, hold the dip at 140°F/60°C or warmer and discard it after two hours at room temperature. Refrigerate leftovers promptly in shallow containers for up to four days. Reheat gently to 165°F/74°C, stirring often; add milk if needed. Freeze only if texture changes are acceptable. Prevent raw sausage and its utensils from contacting cheese, garnishes, or serving dishes.