Make this Sausage Queso Dip recipe with Velveeta, cream cheese, and Rotel for an appetizer at your next party. Serve with tortilla chips.
Scoop up a chipful of warm, cheesy sausage queso dip and savor the combination of flavors and textures. This mouthwatering dip is a party favorite!
Tonia’s Notes
My family loves cheesy dips, and we make queso often as an appetizer and as a topping for tacos, nachos, and burrito bowls. Sometimes we make it more hearty by adding sausage, and Rotel diced tomatoes.
Our girls brought this sausage queso dip to a friend’s house recently, and everyone there raved about it. We shared it with our friends, and it quickly disappeared. So, we knew we should post the recipe so you can make it too.
How To Make Sausage Queso Dip
Sausage
Brown the ground Italian sausage. Drain and discard the grease. Set the browned sausage aside.
Cheese
Put the cubed Velveeta, softened cream cheese, and milk in a large pot. Melt the cheeses over low heat, stirring and scraping the bottom of the pot.
Ingredients
Add the browned sausage, Rotel diced tomatoes (reserve two tablespoons for garnish), diced jalapenos, minced garlic, and ground cumin. Cook and stir over low heat until heated through.
Garnish
If you want to, you can transfer the dip to a casserole dish for serving. Top the sausage queso dip with the reserved Rotel diced tomatoes and the chopped cilantro.
Bonus Recipe Tips
- Make Ahead: If you want to make this recipe ahead of time for a party, you can prep the ingredients the night before. Then, on the day of the party, make the sausage and queso dip and keep it warm until serving time.
- Keep Warm: To keep the sausage queso dip warm, place it in the oven on low (220˚F) for 20-30 minutes, then stir and garnish before serving. Or you can keep the dip warm in a slow cooker on the lowest setting, stirring it occasionally.
- Storage: Store the leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30-second intervals, stirring after each interval. Or in a large pot on the stovetop over low heat while stirring.
More Cheese Dip Recipes
Sausage Queso Dip
Video
Ingredients
- 1 pound ground Italian sausage hot or mild
- 16 ounces Velveeta, cubed or use Velveeta queso blanco
- 8 ounce softened cream cheese cubed
- 10 ounce can Rotel diced tomatoes with green chilies, drained reserve 2 tablespoon for garnish
- ½ cup whole milk
- 2 tablespoons canned diced jalapenos
- 1 clove garlic minced
- ¼ teaspoon ground cumin
- 2 tablespoons chopped cilantro
Instructions
- Brown the ground Italian sausage over medium heat. Drain and discard the grease.
- Put the whole milk, cubed Velveeta, and cubed cream cheese into a pot. Cook and stir, scraping the bottom of the pot, over low heat until the cheeses are melted.
- Stir in the cooked sausage, drained Rotel (reserve 2 tablespoons for garnish), diced jalapenos, minced garlic, and ground cumin. Cook and stir over low heat until heated through.
- Transfer to a casserole dish, if desired. Garnish with reserved Rotel and chopped cilantro.
