This slow cooker cheese dip recipe will be the hit of your next football watching party! Made with both ground beef and sausage, your guests won’t be able to put their chips down.
So, are you ready for some football? Guys, I can’t believe it’s already September! My kids started back to school this week, the weather is getting cooler, and the leaves are already starting to change color. That can only mean one thing. Yep, it’s time for football season. Will you be watching this weekend? If so, I’ve got you covered with the best slow cooker cheese dip you’ll ever have! In fact, this dip is known as Touchdown Dip around our house!
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This cheese dip recipe is really easy to make. To start, I brown the ground beef, sausage (you know the kind in a tube), and onion, and drain the fat. Then, I cube the cheese to make it a little easier to melt.Add all the ingredients to a slow cooker and cook on low, stirring every 30 minutes until it’s completely melted. It’s a big recipe, and it usually takes about 2 hours to completely melt, so make sure to get it started early. The nice thing about cooking it in the slow cooker is that it will stay warm while your guests devour it!
With all of the meat, this is a fairly heavy dip, so I recommend pairing it with a thicker tortilla chip. The scoopable ones are perfect! And, because the tortilla chips have a lot of salt, along with the cheese and sausage, I try to cut out or lower the sodium wherever I can. Rotel has started making a “no salt” version of their tomatoes, and I’ve found a “heart healthy” version of cream of chicken soup that helps reduce the amount of salt in the recipe.
If you’re looking for more recipe ideas for game day, check out this Mexican bruschetta recipe! The corn salsa is great with chips if you don’t feel like topping it on bread.
Happy football watching!
- 1 lb. ground sausage
- 1 lb. ground beef
- 1 red onion minced
- 2 lbs. Velveeta cheese
- 1 10 oz. can of Rotel tomatoes No salt added if you can find it.
- 1 10 oz. can of Cream of Chicken Soup Heart Healthy or reduced sodium
- 1 tsp garlic powder
- 1 tsp cayenne pepper
Brown the sausage and beef, along with the onion in a large pot. Drain the fat.
Cut the cheese into 1-2″ cubes.
Add all of the ingredients to a slow cooker and cook on low.
Stir every 30 minutes until completely melted, about 2 hours.