Cowboy Crack Dip
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Cowboy crack dip is easy to make and loaded with ground beef, cream cheese, corn, green chilies, diced tomatoes and sour cream.
Cooking in the slow cooker makes things simple, just dump the ingredients and cook on low for 1-2 hours. It can be served with your favorite crackers or tortilla chips.
Easy Dip Recipe
We love to serve delicious appetizers to serve guests, like sheet pan nachos and balsamic glazed chicken wings. It’s also great to dump ingredients into a slow cooker and forget about it. That’s why we’re obsessed with this spicy and creamy dip recipe.
This recipe makes a large batch of the dip that will feed a large crowd, it’s perfect for parties! If you prefer a smaller amount, at game night for example, then just half the recipe. Leftovers can be frozen but will change the consistency slightly due to the cream cheese and milk.
CREAM CHEESE – Cream cheese acts as the base of the recipe, creating the creamy sauce that all other ingredients will sit in. You will need 2 packages of 16 oz cream cheese. These can be dumped straight into the slow cooker!
SAUSAGE MEAT– If you can find spicy ground sausage meat this will work best. I used hot Italian sausages and removed the casings.
GREEN CHILIES – Look for a 4 oz can of diced fire-roasted green chilies.
DICED TOMATOES – Two cans (or a large 20 oz can) of drained diced tomatoes.
CHEDDAR CHEESE – You will need 3 cups of shredded cheddar cheese for the recipe.
SOUR CREAM – Adds more creaminess and flavor to the dip.
CORN – Frozen sweet corn adds the perfect sweetness and compliments the spicy kick of the sausage and green chilies. Canned corn will also work.
Variations and Additions
CHEESE – Swap out the cheese for Sharp cheddar, Gouda, and Bleu Cheese
ADD MORE HEAT – For a spicier kick add some sliced jalapenos
BACON – Add crumbled bacon on top for an extra salty crunch.
Pro Tip: Pre-shredded cheese contains an anti-caking ingredient that makes it harder to melt smoothly. You can save money by buying a block of cheese and shredding it yourself. The results will be better too!
How To Make Cowboy Crack Dip
- COOK SAUSAGE – Remove the sausage casing by running a knife along the side lengthwise. Add the sausage to a frying pan and break it apart with the end of a wooden spatula or a potato masher. Cook over medium-high heat with a bit of cooking oil until the sausage meat browns and is no longer pink.
- DUMP IN – Add the cooked sausage, diced tomatoes, green chilies, corn, cheddar cheese, sour cream and cream cheese to the slow cooker.
- COOK – Cover and cook on high for 1 hour or low for 2-3 hours, or until everything is melted and can be mixed together.
- KEEP WARM – As soon as the dip is cooked, turn the slow cooker to the “warm” setting so that the cream cheese doesn’t curdle.
- TO SERVE – Keep the dip in the slow cooker on the “warm setting. You can let guests dip their crackers straight into the slow cooker or transfer small batches to bowls for serving. Replenish the bowls when necessary.
Pro Tip: Don’t let the cream cheese curdle. Be sure to turn off the cooking temperature and set it to warm as soon as it’s ready.
Yes, it is. There is a spicy kick from the hot Italian sausage and green chilies. More spice can be added with hot sauce or sliced jalapenos.
Yes, chopped bell peppers would also work well here. They can be cooked in a frying pan with the ground sausage to soften them before adding them to the dip.
Yes! Many people like to bake this dip recipe. Mix all the ingredients together. Place the shredded cheese and cream cheese on top. Bake at 350°F for 30 minutes, or until melted. Mix everything together before serving.
Yes, any style of ground meat will work for the recipe. Ground beef, ground pork, ground turkey and ground chicken.
I highly recommend seasoning the ground meat with our taco seasoning to add some flavor. Follow the same instructions as cooking the ground sausage in the frying pan first before adding it to the slow cooker.
Serve This Dip With
This dip tastes great with the basics! Here are a few ideas:
CRACKERS – Add a variety of cracker styles to a serving plate for guests to enjoy with this dip.
TORTILLA CHIPS – Always delicious with any dip recipe.
BISCUITS – Serve a big dollop on top of warm biscuits.
BREADSTICKS – Another easy favorite with a bit of crunch.
SLICED VEGETABLES – Great for a healthier, low carb option. Try sliced carrots, bell peppers, celery, and cucumber
How To Store Leftovers
REFRIGERATOR – Once the dip is at room temperature, transfer it to an airtight container and store in the fridge for up to 3-4 days.
FREEZER – Once the dip is at room temperature, transfer it to a freezer-safe airtight Ziploc bag, or container. Leave a little room for expansion and squeeze out as much air as possible. Excess air can cause freezer burn. Lay it flat and store up to 3 months for maximum freshness.
TO THAW – Frozen dip can be thawed in the fridge overnight. It will take about 24 hours. To help speed up the process, let the bag sit in a bowl of cold water. Replace the water every hour or two to help it thaw even faster.
TO REHEAT – The dip can be added back to the slow cooker on low until heated through. It can also be reheated in the oven at 350F until warmed through.
A flavorful dip is one of our favorite ways to keep guests happy at parties. It’s great as an appetizer served with tortilla chips, crackers, biscuits or breadsticks.
This dip recipe can be heated in the slow cooker or baked in the oven. This recipe makes a big batch to feed a large crowd! Feel free to half it for an easy appetizer on movie nights.
More Appetizer Recipes
- Balsamic Glazed Chicken Wings
- Baked Parmesan Zucchini Bites
- Slow Cooker Barbecue Chicken Wings
- Twisted Pizza Breadsticks
- Air Fryer Cauliflower Bites
- Crab Stuffed Zucchini
- Parmesan Potato Wedges
- Chickpea Nuggets
- Sheet Pan Ground Beef Nachos
Cowboy Crack Dip
- 16 oz cream cheese - 2 packages
- 1 lb hot italian sausage - or spicy ground sausage
- 3 cups shredded cheddar cheese
- 2 cups frozen sweet corn
- 1 cup sour cream
- 4 oz diced fire roasted green chilies
- 20 oz canned diced tomatoes - drained (2 cans)
- Use a knife to slice the side of each sausage. Remove the sausage casing.
- Break apart the sausage with a spatula or potato masher. Cook with a bit of oil over medium high heat until the sausage is no longer pink.
- Add all the ingredients to a slow cooker. Cook on low for 1-2 hours, stirring as soon as the cream cheese starts to melt. Stop cooking once the cheese has melted through and turn to "warm" setting. This will prevent the cream cheese from curdling.
- Serve in the slow cooker or add to a bowl to serve with crackers, tortilla chips, sliced vegetables or breadsticks.