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Ingredients
Scale
- 1 pound breakfast sausage mild or spicy, cooked and crumbled
- 8 ounce block cream cheese softened and cubed
- 10 ounce diced tomatoes with green chiles like rotel), undrained
- 15 ounce whole kernel corn drained
- 1–2 jalapeños seeded and finely chopped (use 1 for mild, 2 for extra kick)
- 2 cups shredded colby jack cheese divided use
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 green onions sliced (for garnish)
Instructions
- In a skillet over medium heat, cook and crumble the sausage until browned and fully cooked. Drain any excess grease.
- Transfer the cooked sausage to a 3-4 quart slow cooker.
- Add in cream cheese, diced tomatoes with green chiles, corn, chopped jalapeños, 1 ½ cups Monterey Jack cheese, garlic powder, onion powder, smoked paprika if using, salt, and pepper. Stir gently.
- Cover and cook on low for 2–3 hours, stirring occasionally, until the cheeses are melted and the dip is creamy and hot.
- Stir again, switch to the warm setting and top with the remaining Colby Jack cheese. Cover to allow the cheese to melt. Top with sliced green onions before serving.
- Serve with tortilla chips, crackers, or toasted baguette slices.
Notes
For a spicier dip, add one more jalapeño or a dash of hot sauce.
This dip can be prepared ahead of time and reheated just before serving.
Pair it with a variety of dippers like veggies or pretzels for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg