a bowl of Cheesy Corn and Sausage Dip with a plate of crackers

Each and every day is a great day for a dip, or dipping of some sort. I firmly believe that. All it takes to make our family interested in an appetizer or meal is to make sure that dipping is involved, and Bam! They’re invested.

This Kicked-Up Cheesy Corn and Sausage Dip is creamy and flavorful, with just a bit of a kick from delicious Wisconsin pepper jack cheese. The sweet Italian turkey sausage gives it a slightly sweet angle, while adding enough heartiness to make a meal out of it. Just ask my husband how that might work. He’s an expert in the dip = meal equation, and he especially liked this one.

cheese, sausage, and corn dip

This dip is perfect for any time of year. But I definitely plan to make this during the upcoming summer, when the local sweet corn is plentiful and bursting with fresh corn flavor. I might serve it as an appetizer. Or it may be a meal. Either way, Blake will be one happy guy.

A white bowl of cheesy corn sausage dip is garnished with Rotel and corn chips.

Cheesy Corn Sausage Dip

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This gorgeously cheesy Sausage Dip takes a creamy base of Velveeta and sour cream and swirls it with spicy sausage and juicy corn kernels.


  • 1 pound mild Italian sausage (use a hot variety if you especially like heat)
  • 1 cup diced red bell pepper
  • 12 ounces Velveeta, cut into 1" cubes
  • 1 cup regular sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 can (10 ounces) Rotel "mild" diced tomatoes & chilies (use "hot" if you like more heat) - drain and save the juice
  • 1½ cups fresh sweetcorn kernels, cut from the cob (or substitute 1 15-ounce can drained whole kernel corn)


  1. In large skillet over medium heat, brown sausage along with the bell pepper, breaking the sausage into small bites. Drain any grease away.
  2. Reduce heat to medium-low. Stir in Velveeta cubes. Once melted, stir in the sour cream, garlic powder, and black pepper.
  3. Fold in the Rotel and sweetcorn kernels. Cook until heated through, stirring every minute or two. If you'd like the dip to have a thinner consistency, stir in some of the reserved Rotel juice.
  4. Serve hot, straight from the skillet over lowest heat. Or transfer the dip to a small slow cooker set to warm. This is great with corn chips (such as Fritos "scoops") or tortilla chips.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 83mgSodium: 756mgCarbohydrates: 20gFiber: 2gSugar: 12gProtein: 20g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

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(This recipe was created for the Wisconsin Milk Marketing Board and Wisconsin Cheese, for their Dairy Dips. You can also see it here. This is not a sponsored post.)