This 4-ingredient sausage Beaumont dip is the kind of practical, crowd-feeding recipe that earns a permanent place in a family’s game day rotation. It’s rich, savory, and unapologetically old-school, built from pantry-and-fridge staples that melt together into a scoopable, hearty dip with plenty of browned sausage flavor. Recipes like this became popular in the late 1970s and 1980s when slow cookers made warm party food especially easy, and it still works today because it asks very little from the cook while delivering big results.
Serve this dip hot with sturdy crackers, tortilla chips, toasted baguette slices, or celery sticks for contrast. Because it’s rich and cheesy, it also fits nicely into a spread with crisp pickles, a vegetable tray, wings, and cold drinks. If you’re setting out a full watch-party table, a tart slaw or a platter of sliced tomatoes and cucumbers helps balance the heaviness.
4-Ingredient Sausage Beaumont Dip
Servings: 10 to 12
Ingredients
1 pound bulk pork sausage
1 pound processed cheese, cubed
1 can (10 ounces) diced tomatoes with green chiles, undrained
1 package (8 ounces) cream cheese, cubed
Directions
1. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until fully browned and no pink remains. Drain off excess fat if needed.
2. Transfer the cooked sausage to a slow cooker. Add the processed cheese, cream cheese, and the undrained diced tomatoes with green chiles.
3. Cover and cook on low for 1 to 2 hours, stirring occasionally, until everything is melted and the dip is hot and smooth with evenly distributed sausage.
4. Switch the slow cooker to warm and serve with crackers, chips, or vegetables for dipping.
Variations & Tips
Spicier version: Use hot pork sausage or add a spoonful of pickled jalapeños if you want more heat. This is the easiest way to shift the flavor without changing the texture of the dip.
Make-ahead tip: Brown the sausage a day ahead and refrigerate it. When you’re ready to serve, add everything to the slow cooker and heat until melted. This makes party prep much simpler.
Texture tip: If the dip becomes too thick after sitting on warm, stir in a small splash of milk a tablespoon at a time until it loosens back up. Slow cooker dips often tighten as they stand.
Serving tip: Choose sturdy dippers rather than thin chips, since this dip is heavy and thick. Butter crackers, corn chip scoops, pretzel crisps, and toasted bread slices all hold up well.
Ingredient swap: If you prefer a smoother, slightly tangier finish, use all cream cheese and shredded cheddar in place of the processed cheese, but melt it gently and stir more often to keep the texture even.