Cheesy Sausage Queso Dip
Cheesy Sausage Queso Dip
Ingredients
For the Queso Dip
- 1 pound Pepper Jack cheese, shredded
- 1 pound white cheddar cheese, shredded, not too sharp
- 16 ounces Chihuahua cheese, shredded
- 1 can evaporated milk, 12 ounce
- 1/2 cup sour cream
- 8 ounces cream cheese, cut into pieces
- 1 pound pork sausage, regular
- 1 can fire-roasted corn, drained
- 2 cans Ro-Tel diced tomatoes and green chilies, drained
- to taste diced jalapeños
For Serving
- as needed tortilla chips
Instructions
- 1
Place the shredded Pepper Jack cheese, shredded white cheddar cheese, and shredded Chihuahua cheese into a slow cooker.
⏱️ 2 min
- 2
Pour the evaporated milk into the center of the cheese. Give it a quick stir to slightly combine.
⏱️ 1 min
- 3
Cover the slow cooker with its lid and set it to a low heat setting to begin melting the cheeses. This low heat helps prevent the cheese from becoming grainy.
⏱️ 60 min
- 4
While the cheese melts, brown the pound of pork sausage in a separate pan over medium heat. Break it up into crumbles as it cooks.
⏱️ 10 min
- 5
Once the sausage is thoroughly browned, drain off any excess grease using a strainer.
⏱️ 2 min
- 6
Once the cheese in the slow cooker has melted into a smooth, gooey consistency (check after about 1 hour, stirring occasionally), add the drained, browned sausage. Then, add the drained fire-roasted corn, the two cans of drained Ro-Tel, the sour cream, and the cream cheese (broken into pieces). Finally, sprinkle in the diced jalapeños to taste.
⏱️ 5 min
- 7
Stir all the ingredients thoroughly in the slow cooker until everything is well combined and the cream cheese and other components are fully incorporated into the smooth, cheesy dip.
⏱️ 3 min - 8
Replace the lid on the slow cooker and allow the dip to continue heating for an additional 30-45 minutes on low, ensuring all flavors meld and the dip is uniformly hot and creamy. Stir occasionally.
⏱️ 45 min
- 9
Remove the lid and serve the hot queso dip with tortilla chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Sausage Queso Dip
Ingredients
For the Queso Dip
- 1 pound Pepper Jack cheese, shredded
- 1 pound white cheddar cheese, shredded, not too sharp
- 16 ounces Chihuahua cheese, shredded
- 1 can evaporated milk, 12 ounce
- 1/2 cup sour cream
- 8 ounces cream cheese, cut into pieces
- 1 pound pork sausage, regular
- 1 can fire-roasted corn, drained
- 2 cans Ro-Tel diced tomatoes and green chilies, drained
- to taste diced jalapeños
For Serving
- as needed tortilla chips
Instructions
- 1
Place the shredded Pepper Jack cheese, shredded white cheddar cheese, and shredded Chihuahua cheese into a slow cooker.
⏱️ 2 min - 2
Pour the evaporated milk into the center of the cheese. Give it a quick stir to slightly combine.
⏱️ 1 min - 3
Cover the slow cooker with its lid and set it to a low heat setting to begin melting the cheeses. This low heat helps prevent the cheese from becoming grainy.
⏱️ 60 min - 4
While the cheese melts, brown the pound of pork sausage in a separate pan over medium heat. Break it up into crumbles as it cooks.
⏱️ 10 min - 5
Once the sausage is thoroughly browned, drain off any excess grease using a strainer.
⏱️ 2 min - 6
Once the cheese in the slow cooker has melted into a smooth, gooey consistency (check after about 1 hour, stirring occasionally), add the drained, browned sausage. Then, add the drained fire-roasted corn, the two cans of drained Ro-Tel, the sour cream, and the cream cheese (broken into pieces). Finally, sprinkle in the diced jalapeños to taste.
⏱️ 5 min - 7
Stir all the ingredients thoroughly in the slow cooker until everything is well combined and the cream cheese and other components are fully incorporated into the smooth, cheesy dip.
⏱️ 3 min - 8
Replace the lid on the slow cooker and allow the dip to continue heating for an additional 30-45 minutes on low, ensuring all flavors meld and the dip is uniformly hot and creamy. Stir occasionally.
⏱️ 45 min - 9
Remove the lid and serve the hot queso dip with tortilla chips.
⏱️ 2 min