Sausage Queso Dip

Make this Sausage Queso Dip recipe with Velveeta, cream cheese, and Rotel for an appetizer at your next party. Serve with tortilla chips.

Course Appetizer, Dip

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 175kcal

Author Tonia Larson

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.

Video

Notes

Keep Warm: Transfer the dip to an oven-safe casserole dish and 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.

Nutrition