Game Day Dip
This game day dip is perfect football food – only 5 ingredients and you throw them all in the slow cooker! An easy, cheesy dip!
Are you totally immersed in football season at this point?
It goes without saying that we’re big Sunday football-watchers in this house, and while I’ve never followed college football, I’ve even enjoyed having it on during cozy Saturday afternoons this years, as well. No matter who you root for, there is one absolute certainty – watching sports (or movies, or anything, really) is made even better when you throw in some good food!
I’m a big fan of appetizers, specifically dips, when it comes to my football food, and this game day dip is perfect. It’s an adaptation of a recipe sent to me by reader Tammy.
Thank you, Tammy! This is a new favorite in our house!
In addition to being a cheesy dip (my favorite!), this is made even simpler by calling for only five ingredients and having them all dumped right into the slow cooker and letting it do all of the work. Hands-off, easy, and relatively quick – win, win, win!
The original recipe that Tammy sent to me called for a 10-ounce can of condensed cream of chicken soup; I subbed 8 ounces of cream cheese instead. The dip might be a little creamier with the soup, but I just love the combo of cream cheese, cheese, meat and some spice when it comes to dip. I can’t resist!
This riff on quick and easy queso (Velveeta + Rotel) adds in cream cheese, sausage, and ground beef, which is absolutely spectacular. I might even opt for using all sausage versus the mix of sausage and beef – more flavor!
If you want an incredibly simple and easy to throw together dip for your next football party, or ANY party for that matter, this is an absolute go-to. Cheesy, meaty, creamy, and a little spicy… it’s perfect!
Three years ago: Boston Cream Cupcakes
Five years ago: Pumpkin Fudge
Game Day Dip
- 1 pound (453.59 g) ground beef
- 1 pound (453.59 g) ground sausage, your favorite variety
- 16 ounces (453.59 g) Velveeta cheese, cubed
- 10 ounce (283.5 g) can Rotel
- 8 ounces (226.8 g) cream cheese, cubed
- In a large skillet over medium heat, brown the ground beef and ground sausage until no longer pink. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- Spray a 4 to 6-quart slow cooke with non-stick cooking spray. Add the cooked beef and sausage, cubed Velveeta, Rotel and cream cheese, and stir to combine. Cook on high for 2 hours, stirring occasionally, until the Velveeta and cream cheese are completely melted and creamy. Serve with your favorite tortilla chips.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is definitely pretty good with the recipe made as is. It was enjoyed and I had some leftover to take home. But I felt that there was something missing. So the next time I made a few changes. Instead of the tomatoes, I used 1-1/2 jars of medium chunky salsa. I added 1-1/2 envelopes Taco seasoning (I used original Taco flavoring but you certainly can adjust the “heat” of this dip by the “heat” selections of the salsa and the Taco seasoning packets selected.) I cooked this dip for the 2 hours on Low and on warm for another 2, stirring about every half hour to prevent any overcooking or dip burning at the bottom. I served this during Super Bowl 51 next to 2 other cheese/meat dips. Those 2 dips were hardly touched, mine was rapidly disappearing and several guests informed me they were taking some home in a cup because it was so good and requested the recipe. I was left with about a cup and a half to take home to my family. I will definitely make this dip again with the changes I made.
Sounds yummy, can cheddarmozzerella, etc or be subbed for the velveeta– have never liked velveeta
Does it still taste good if you make it the day before?
I do not like cream cheese. What is the substitute.
A can of cream of chicken soup.
We made this and it was gone in less then an hour. I had to make more. Next time I’m considering trying it with chicken in place of the beef. Thank you for the recipe.
Thank you for this recipe! It is always requested at any gathering! It’s a hit! How long would you cook it if you wanted to cook it on low rather than high? Thinking I’ll need to leave this cooking while I am at work!
Made this dip – now for third time. We love it.
this looks delicious im going to make it sunday game day.
I was looking for something to make for tonight, and seeing this recipe again brought back so many memories from my childhood! My mom used to make a version of this when I was young, and I’ve always turned to it when wanting that hearty chip dip!
I’ve written about this recipe on my own website/blog, with a link back to your site. It can be found here:
Thanks for the reminder of how much I love this recipe, and Happy New Year!
This is the most requested recipe at work from one of the girls. Every time we do an appetizer luncheon, she is always asked to make this dip. She makes it with all sausage though.
Can I cook this in a sauce pan or do I need to use the slow cooker?
Hi Peter, You could certainly melt everything together in a saucepan, I just find slow cookers super easy for this type of thing, plus they will keep everything warm for hours.
Not gonna lie, I’d probably bathe in this stuff if I could. So simple, so cheesy and so darn delicious. This one’s sure to be a hit!
This sounds tasty!
I would love this but my husband is on a doctor ordered special diet and can’t eat any of these things. I am not eating the same things he does but have not made anything that might tempt him. Think I might lose a few pounds.
Do you ever use the America’s Test Kitchen homemade Velveeta in your dips?
Hi Lisa, If I have made it recently then I do, otherwise I just grab some at the store!
If you have an ALDI nearby, their CheeseMelt is much less expensive than Velveeta & just as good. I like adding some garlic powder to this dip. Go Chiefs!
Were those our Steelers that played yesterday afternoon?!? UGH! I need some comfort food after that mess and this sure looks like it fits the bill. Looks delicious and I like that there is some protein in with all that oh so yummy cheese. And I’m wondering about all sausage too . . . bet it would be fantastic!
This is one of my favorite dips, but we do it with three ingredients! Sausage, block of cream cheese, and Rotel. We don’t make it in a slow cooker but keep it warm in one of those mini-crock pots. I use the hot sausage to add a bit of kick. Love this!!!!
Does the Rotel get drained?
We don’t when I make so it makes it not as thick and more of a dip-able dip. I’ll be interested to see what BEB does.
Hi Sandy, No, I do not drain it.
We’ve been making the Ro-tel, Velveeta plus hamburger for years and I think there was Manwich in there somewhere. We always added a few more jalapeños because we like it hot. I really like your version. YUM! And pork always adds an extra kick to a dish — you are so right. Looking forward to making this – it’s a great springboard for adding favorites.
The looks very yummy Michelle! Just a couple of questions, 1. I live in the UK and have never come across velveeta cheese, do you know anything I could sub it with?
2. If there are left overs! Would this dip keep well in the fridge?
Thankyou : )
P.S. Thankyou for another slow-cooker recipe, I love to using mine given the chance!
Hi Faye, I actually have a recipe for homemade Velveeta!
As for leftovers, yes, just store it in an airtight container in the fridge and then reheat.
Faye, when we were stationed over there is found some in Tesco in the American section. Or if you know any Americans they carry it on all of the bases. :)