Crock Pot Cowboy Dip
A cheesy, creamy dip with sausage, corn, and jalapeños made in the Crock Pot.
Servings 10
Calories 304kcal
Ingredients
- 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. Give it a gentle stir.
- Cover and cook on low for 2–3 hours, stirring once or twice during cooking, 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 again and allow the cheese to melt. Then top with sliced green onions.
- Serve with tortilla chips, crackers, or toasted baguette slices.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This cooks in 2-3 hours.
Nutrition
Calories: 304kcal | Carbohydrates: 10g | Protein: 18g | Fat: 21g | Sodium: 738mg | Fiber: 0.4g | Sugar: 2g
