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
- 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, brown the sausage until fully cooked, then drain excess grease.
- Transfer the cooked sausage into a 3-4 quart slow cooker.
- Add cream cheese, diced tomatoes with green chiles, corn, chopped jalapeños, 1 ½ cups of Colby Jack cheese, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper. Stir gently to combine.
- Cover and cook on low for 2–3 hours, stirring occasionally until the dip is creamy and hot with melted cheese.
- Once cooked, stir again and switch to the warm setting. Top with the remaining Colby Jack cheese, cover, and let the cheese melt. Garnish with sliced green onions before serving.
- Serve warm with tortilla chips, crackers, or toasted baguette slices.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the spice level by modifying the number of jalapeños used.
Add some extra toppings like sour cream or fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 195 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg