Buttery Steakhouse Game Day Dip Recipe
Buttery Steakhouse Game Day Dip Recipe
This is the game day dip recipe that makes people ask for the pan.
The one people ask for the pan back from, and a fixture in our game day recipes.
Ground beef and pork sausage, browned and drained, then slow-cooked for two hours with Velveeta, cream cheese, Rotel, and Tapatio until the whole thing melds into something richer than the sum of its parts. Kinder’s Buttery Steakhouse Seasoning is what separates this from every other cheesy dip on the table, two teaspoons that push the flavor from standard into actual steakhouse territory. Finished under the broiler with a cheddar crust that goes golden and bubbly, then hit with sliced green onion.
The slow cooker is the technique, not a shortcut. Brown the beef and sausage together over medium-high heat, breaking them up constantly until there’s no pink left, 8 to 10 minutes. Don’t rush it. The color that builds, the fat that renders: all of it follows the meat into the slow cooker and makes the base noticeably deeper. Drain on paper towels before transferring.
From there it’s methodical. Cube the Velveeta and cream cheese into one-to-two-inch pieces, they melt faster and more evenly than chunks. Add the meat, the cheese cubes, the Rotel, the Tapatio, and the seasoning. Cook on high for two hours, stirring occasionally to keep the melt even and the texture smooth. The cheese integrates, the moisture from the Rotel cooks down, and the flavors settle into each other.
Transfer to a baking dish when the cheese is fully melted and hot through. Top with shredded cheddar and broil for two to three minutes. Watch it, the window between golden and burnt is short. Pull it the moment the edges start to char.
Keep the slow cooker on warm for the duration. If the dip tightens up during a long hold, a splash of whole milk stirs it back.
Flavor First.
Buttery Steakhouse Game Day Dip
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground sausage and ground beef together, stirring frequently to break up meat and ensure even cooking.
- Cook until meat is no longer pink, approximately 8-10 minutes. Remove cooked meat from the pan and place on a paper towel to drain excess fat.
- While the meat cooks, cut the Velveeta and cream cheese into 1-2 inch cubes for easier melting.
- Transfer the drained meat to a slow cooker along with the cheese cubes, Rotel diced tomatoes and green chilis, and Tapatio hot sauce.
- Add 2 teaspoons of Kinder’s Buttery Steakhouse Seasoning to the slow cooker and stir to combine all ingredients evenly.
- Cook on high for 2 hours, stirring occasionally to ensure even melting and flavor distribution.
- Once the cheese is completely melted and the mixture is hot throughout, reduce the slow cooker to the warm setting.
- Transfer the dip mixture to a baking dish and spread the shredded cheddar cheese evenly over the top.
- Place under the oven broiler for 2-3 minutes until the cheddar cheese is bubbly and golden brown—watch carefully to prevent burning.
- Remove from broiler and allow to cool for 1 minute. Garnish with sliced green onions.
- Serve immediately with toasted sourdough crostini, tortilla chips, or crackers and enjoy!
Nutrition
Notes
- Brown for color, not just doneness — Medium-high heat, constant movement, until the beef and sausage have real color. Pink-gone is the floor; browning is the goal. Skipping this produces a greasy, flat-tasting base.
- Cube the cheese before it goes in — Cut both the Velveeta and cream cheese into 1–2 inch pieces. Small cubes melt faster and more evenly, leaving no pockets of unmelted cheese in the final dip.
- Stir occasionally, not constantly — Every 20–30 minutes during the 2-hour cook is the right cadence. Constant stirring drops the temperature; ignoring it creates hot spots and a lumpy texture.
- Hold on warm, not high — Once the dip is fully melted and broiled, set the slow cooker to warm for the party. High heat during a long hold tightens the texture and can break the cheese.
- Fix a thick dip in seconds — If the dip stiffens during the hold, add 1–2 tablespoons of whole milk and stir. It recovers the texture without losing any flavor.
- Watch the broiler — Two to three minutes is the window, but broilers vary. Pull it the second the cheddar goes bubbly and golden at the edges — it moves fast from there.
- Cast iron skillet, straight from the broiler, is the move. It keeps the dip hot, looks right on the table, and gives people something to gather around.
- Toasted sourdough crostini hold up better than plain crackers against the weight of the dip. Slice a baguette thin, brush with butter, and toast until crisp. Sturdy tortilla chips work for the casual version. Thick-cut pita chips land somewhere in between.
- For a full spread, set the skillet in the center and build out — crostini on one side, chips on the other, jalapeño slices if the crowd handles heat. The dip is the table. Everything else is orbit.
- Store leftover dip in an airtight container in the refrigerator for up to three days. The texture will firm up once cold — that’s the cheese setting, not spoilage.
- Reheat on the low setting in a slow cooker, or covered at 350°F in the oven, stirring occasionally until warmed through. A splash of whole milk brings the texture back if it’s tighter than you want. Don’t reheat under the broiler — the cheddar finish is a one-time step.
- Make-ahead: cook through step 6 (fully melted, before the broil) up to one day ahead. Refrigerate or hold on warm. Add shredded cheddar and broil 10 minutes before serving.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make this ahead for game day?
Yes. Cook through step 6, fully melted, before the broil, up to one day ahead. Refrigerate or keep the slow cooker on warm. Add the cheddar topping and broil 10 minutes before serving for the golden finish.
What does Kinder’s Buttery Steakhouse Seasoning add?
Buttery depth and savory steakhouse character that pushes the whole dip past standard cheesy-beef territory. Two teaspoons seasons the full batch, it works into the meat during browning and distributes through the cheese base during the slow cook, so the flavor is throughout.
How do I prevent the dip from going lumpy in the slow cooker?
Cube the Velveeta and cream cheese before adding, and stir every 20–30 minutes during the cook. Both melt smoothly on high heat, small cubes and occasional stirring are all it takes to keep the texture even.
Can I make this without a slow cooker?
Yes. After browning and draining the meat, combine everything in a heavy-bottomed pot or Dutch oven over low heat, stirring frequently until fully melted and smooth, about 20 minutes. Transfer to a baking dish, top with cheddar, and broil as directed.
How spicy is this dip?
Mild to medium. The Rotel and Tapatio give it a low background heat, present but not sharp. For more heat, add extra Tapatio or diced jalapeños with the Rotel. For less, swap regular diced tomatoes for the Rotel.
More like this: Appetizer & Dip Recipes · Kinder’s Recipes
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