Spicy Chili Cheese Dip with Sausage

Here is my go-to chili cheese dip with sausage recipe – a warm, gooey combination of melted cheese, spiced sausage, and zesty chili that’s perfect for game day or any gathering.

This dip has become our family’s must-have appetizer during football season. I always make a double batch because it disappears so quickly, and everyone asks for the recipe. Nothing beats watching the game with a bowl of chips and this cheesy dip, right?

What Kind of Velveeta Should I Use?

The original Velveeta cheese block is your best bet for this dip, though you can also use the Mexican-style Velveeta if you want to add an extra kick of spice. Regular Velveeta melts incredibly smoothly and creates that perfect, creamy texture we’re all looking for in a good cheese dip. While you might be tempted to substitute with other cheese products, Velveeta’s unique melting properties really make it the right choice here. Just make sure to cut your Velveeta into smaller cubes before melting – this helps it heat evenly and prevents any scorching at the bottom of your pot.

Options for Substitutions

Looking to switch things up with this dip? Here are some helpful substitution ideas:

• Velveeta cheese: While Velveeta gives the smoothest, meltiest texture, you can substitute with a mix of shredded cheddar and American cheese. Just add 2-3 tablespoons of milk or cream to help with melting, and stir frequently to prevent clumping.
• Canned chili: No canned chili? You can use homemade chili, or mix a can of diced tomatoes with 2 tablespoons of chili powder and 1 teaspoon each of cumin and garlic powder. Just make sure to drain the tomatoes well first.
• Spicy ground sausage: Ground beef works great here too! Or try ground turkey for a lighter option – just add an extra teaspoon of chili powder to make up for the flavor difference. You can even use chorizo for an extra kick of spice.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chili cheese dip is preventing the cheese from scorching – always melt Velveeta using low heat and stir frequently, or better yet, use a slow cooker on the low setting. When cooking the sausage, make sure to break it into small, even pieces and drain off excess grease completely, as too much fat can make your dip greasy and unappetizing. To keep your dip from becoming too thick or clumpy as it sits, try adding a splash of milk while heating and stir occasionally during serving – this helps maintain that perfect, dippable consistency that everyone loves. For the best flavor development, let the dip simmer for at least 30 minutes after combining all ingredients, allowing the spices from the chili and sausage to blend together nicely.

What to Serve With Chili Cheese Dip?

This warm, cheesy dip is perfect for game day snacking and practically begs for a variety of dippers! Tortilla chips are the classic choice – grab the thick, sturdy ones that won’t break when you scoop up all that melty goodness. I like to put out a mix of options including corn chips like Fritos, pretzel rods, and chunks of crusty bread for my guests to choose from. For a fresher option that balances out the richness of the dip, set out some crisp veggies like celery sticks, carrot strips, or bell pepper slices – they add nice crunch and color to your spread.

Storage Instructions

Keep Fresh: Got leftover chili cheese dip? No problem! Transfer it to an airtight container and pop it in the fridge for up to 4 days. The cheese might solidify a bit, but don’t worry – it’ll melt right back to its creamy goodness when reheated.

Make Ahead: You can brown the sausage up to 2 days ahead and keep it in the fridge. When you’re ready to serve, just combine it with the cheese and chili according to the recipe. This is super handy when you’re planning for game day or a party!

Warm Up: To bring your dip back to life, heat it in the microwave in 30-second intervals, stirring between each round until it’s hot and smooth. You can also warm it up in a slow cooker on low heat, stirring occasionally. Add a splash of milk if it seems too thick.

Preparation Time	10-15 minutes
Cooking Time	60-120 minutes
Total Time	70-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 150-170 g
• Fat: 220-240 g
• Carbohydrates: 30-40 g

Ingredients

• 1 pound package of velveeta cheese
• 1 can (15 ounces) of chili without beans
• 1 pound spicy ground sausage, either hot or mild

Step 1: Prepare the Cheese and Chili Base

Start by shredding the Velveeta cheese or cutting it into small cubes for easier melting.

Place the cheese into the slow cooker along with the canned chili.

This will form the creamy base of your dip.

Step 2: Cook the Sausage

In a large skillet, crumble the sausage meat and cook it over medium heat.

Stir frequently until the sausage is browned and no longer pink, ensuring it is cooked through.

Once done, drain the sausage well to remove excess fat.

Step 3: Combine Ingredients in the Slow Cooker

Add the cooked and drained sausage meat to the slow cooker with the cheese and chili.

Stir everything together to blend the ingredients evenly.

Step 4: Slow Cook the Dip

Set the slow cooker to the low heat setting and cook the mixture for about 1 to 2 hours.

Stir the dip frequently to ensure the cheese melts evenly and blends thoroughly with the other ingredients.

Step 5: Serve the Dip

Once the cheese has completely melted and the dip is hot, it’s ready to serve.

Offer it directly from the slow cooker to keep it warm, accompanied by your choice of taco chips, sturdy potato chips, bagel chips, or crackers for dipping.

Enjoy your delicious, warm dip!