Velveeta Queso Dip Sausage
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 medium saucepan or small slow cooker
- 1 measuring cup
- 1 serving bowl
Ingredients
- 1 pound sausage ground; mild or hot
- 16 ounce Velveeta cheese cubed
- 1 cup canned diced tomatoes with green chiles undrained
- 0.5 cup milk whole
- 0.25 cup yellow onion finely diced
- 1 tablespoon jalapeño optional; finely minced
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground cumin
- 0.25 teaspoon smoked paprika optional
- 0.125 teaspoon black pepper ground
- 2 tablespoon fresh cilantro optional, for garnish; chopped
- 4 cup tortilla chips for serving
Instructions
- Place the large skillet over medium heat and add the ground sausage.
- Cook the sausage, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes.
- Drain excess fat from the skillet if needed, leaving about 1 tablespoon for flavor.
- Add the diced onion and optional jalapeño to the skillet and sauté for 2–3 minutes until softened and fragrant.
- Stir in the garlic powder, ground cumin, smoked paprika, and black pepper, mixing well with the sausage.
- In a medium saucepan (or slow cooker), add the cubed Velveeta cheese, diced tomatoes with green chiles, and milk.
- Place the saucepan over low heat, stirring frequently until the cheese is fully melted and smooth, 5–7 minutes.
- Once melted, stir the cooked sausage mixture into the cheese sauce until evenly combined.
- Continue to cook on low heat for 2–3 minutes, stirring, until everything is hot and bubbling gently.
- Remove from heat and let the queso dip rest for 5 minutes to slightly thicken.
- Transfer the queso dip to a serving bowl or keep warm in a small slow cooker on the “warm” setting.
- Garnish with chopped fresh cilantro if desired and serve warm with tortilla chips.
Notes
For best results, keep the dip warm over very low heat or in a slow cooker to maintain a smooth, dippable consistency without scorching; if it gets too thick, whisk in a tablespoon of milk at a time until it loosens to your liking. You can adjust the heat level by choosing mild or hot sausage and adding or omitting jalapeños, and even stir in extras like black beans or corn for texture. Brown the sausage well for deeper flavor, but avoid burning any browned bits, as they can make the dip taste bitter. Leftovers reheat well on low heat on the stove or in the microwave in short bursts, stirring often to keep it creamy.
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