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4-Ingredient Cheese Winston Dip

Make this 4-ingredient Cheese Winston Dip in your slow cooker for game day or potlucks. Learn key tips to get a smooth, grease-free texture every time.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork breakfast sausage mild or hot ground sausage
  • 16 oz pasteurized process cheese product such as Velveeta, cut into 1/2-inch cubes
  • 1 can (10.75 oz) condensed cream of mushroom soup undiluted
  • 1 cup sharp cheddar cheese freshly shredded

Equipment

  • 3- to 4-quart slow cooker
  • Large skillet
  • Wooden spoon
  • Box grater
  • Fine-mesh strainer

Method
 

  1. Set a skillet over medium heat, add the pork breakfast sausage, and cook for 7 to 9 minutes, breaking the meat into fine crumbles with a wooden spoon until browned and fully cooked to 160°F.
  2. Transfer the cooked sausage to a fine-mesh strainer or paper-towel-lined plate to drain all rendered excess grease thoroughly.
  3. In a 3- to 4-quart slow cooker, combine the drained cooked sausage, cubed processed cheese, and condensed cream of mushroom soup.
  4. Cover and cook on LOW for 45 to 60 minutes, stirring every 15 minutes, until the cheese cubes are completely melted and the mixture is smooth.
  5. Stir in the shredded sharp cheddar cheese until melted and fully incorporated into the warm dip.
  6. Switch the slow cooker setting to WARM for serving, stirring occasionally to keep the texture uniform.

Notes

If serving on a buffet for extended hours, keep the slow cooker on the WARM setting and stir every 30 minutes to prevent edges from drying out.
To double the recipe for a larger crowd, use a 6-quart slow cooker and increase total heating time on LOW to 75-90 minutes.
For a thinner dip ideal for drizzling over nachos, stir in 1/4 cup of warm milk or evaporated milk right before serving.