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Tennessee Sausage & Cheese Dip

Updated: Nov 12, 2020

Tennessee has long been home to many of the country’s leading sausage producers. The hot version of breakfast sausage is a perfect addition to cheese dip, an American classic.

Remember to use only Kraft Deli Deluxe American cheese. Store brands and other products labeled American “individually wrapped singles” are not recommended.


1/2 lb hot breakfast sausage, such as Wampler’s, Williams’, or Tennessee Pride

3/4 stick butter (6 Tbsp)

4 Tbsp all-purpose flour

2 tsp cumin powder

1 tsp paprika

1 tsp chili powder

1/2 tsp cayenne powder

1/2 tsp garlic powder

2 1/2 cups warm water

3/4 cup evaporated milk (or whole milk)

2 Tbsp jarred hot salsa or picante sauce, such as Pace

1 lb Kraft Deli Deluxe American cheese


  1. In a nonstick skillet, break up sausage and brown the meat until no longer pink. Drain and set aside.

  2. In a saucepan (2-3 quart), melt butter and whisk in flour. Over low heat, continue stirring to ensure all lumps are gone. (Do not rush this!)

  3. When the roux becomes more of a paste and looks a bit sandy, gradually whisk in 1 cup of warm water. Stir constantly until completely blended. Add all spices and continue stirring for 1 minute.

  4. Increase heat to medium setting, and whisk in remaining water, milk, and salsa. When it almost begins to boil, add cheese, a few slices at a time. Continue stirring and allow each addition to melt before adding more.

  5. Once cheese has melted, add in sausage. Taste and adjust seasonings if needed.

  6. Serve or transfer to a crockpot (warm setting) to hold. Enjoy with your favorite tortilla chips.


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