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Queso Dip is one of those appetizers that brings people together – it’s creamy, cheesy, just a little bit salty, and so easy to make! My Ultimate Queso Dip recipe is going to be your new go-to recipe for when you need a guaranteed hit with your guests!
Watch the Queso Dip Recipe Video Below!
Table of Contents
As a retired high school football captain, I can confidently say that the best part about game days is Game Day food and my weakness is Dips – I love a good Buffalo Chicken Dip or my fusion take on the Chinese takeout classic Crab Rangoon Dip. For seafood lovers, it doesn’t get better than Baked Crab Dip! If you want to have the best Spinach Artichoke Dip of your life, you need to try my recipe – and for my Korean BBQ fans, you cannot forget about Korean Cheese Corn!!
Queso Dip Ingredients
All of the ingredients you need for Queso Dip can be easily found at any grocery store – making this the perfect appetizer to throw together anytime you need a guaranteed hit!
- pork sausage – I used ground sausage because I like my Queso Dip extra indulgent but you can easily swap with another ground meat of your choice (such as ground beef or ground turkey). I’ve used Breakfast or Italian sausage both with great results!
- I recommend using a ground meat with a decent amount of fat as this will help the meat crisp up in the pan and any fat rendered during the browning will be absorbed into the dip, making it an even more flavorful Queso Dip.
- Velveeta cut into 4″ chunks – in my opinion, you need Velveeta to make Queso Dip. It has a unique quality that melts down Cubed or shredded cheese will not work as a 1-1 substitution – you would need to make a bechamel sauce instead. Don’t force it with another cheese – if you cannot use Velveeta, I would skip this recipe.
- Monterey Jack cheese
- diced tomatoes – I used Rotel diced tomatoes and green chilies; you can use another brand of your choice.
- whole milk
- green chilies – If you are using Rotel diced tomatoes and green chilies, you can skip this item.
- paprika
- ground cumin
- onion powder
- garlic powder
- chili powder
- cayenne
- black pepper
- tomato – optional garnish
- green chilies – optional garnish
Recipe Instructions for Queso
1. Cook The Sausage
In a large pan over medium high heat, add pork sausage and begin breaking it into small pieces with a spatula. The sausage will start browning as you continue to break it down into finer pieces and you should see some fat rendering out. Season with paprika, ground cumin, onion garlic powder, chili powder, cayenne, and black pepper. This spice blend will give so much flavor to the queso dip.
Stir to combine and continue cooking for 2 minutes until all of the sausage looks brown and broken up. Set aside.
2. Cook The Cheese Mixture
In a second wide pan or pot, add Velveeta, Monterey Jack cheese, diced tomatoes (or Rotel), diced green chilies and whole milk.
Turn the heat to medium and stir constantly until the cheese has melted and mixture has thickened slightly – this should take about 10-15 minutes.
Don’t rush this step and turn the heat to high, otherwise you risk burning your cheese!
3. Add Sausage to Cheese Mixture
Once the cheese mixture has reached the correct consistency (refer to video – the dip should slowly slide off a spatula without being too runny), add the seasoned sausage and stir into the cheese mixture.
Note: If the mixture is too thick, add whole milk ¼ cup at a time until the correct consistency is achieved. If the consistency looks a bit runny, that is okay, as the Queso Dip will thicken as it sits.
Turn the heat to low and let the Queso Dip sit for 5 minutes for the flavors to meld together.
Top with the optional garnishes (chopped tomato and diced green chiles) and serve!
My Pro Tip
Expert Tips for the best Queso Dip
Use a Meat with Some Fat Content
Using a ground meat with some fat will help it brown and crisp in the pan, which will add texture and flavors to your Queso Dip.
Make it Spicy
If you want a spicier Queso Dip, you can add more cayenne pepper or some diced jalapenos when cooking the cheese mixture.
Add Milk If Needed
If the Queso Dip is too thick, you can add milk 1/4 cup at a time until you reach your desired consistency.
Don’t Rush Melting the Cheese
When melting the cheese, use medium heat and stir constantly. Don’t rush this step and turn the heat to high – you run the risk of burning your cheese! Keep stirring so the cheese is melted evenly.
Dipping Ideas
You can serve your Queso Dip with a variety of dipping options, such as tortilla chips, soft or crunchy pretzels, toasted bread, or crunchy vegetables, like celery, bell peppers, cucumbers, or radishes.
Make Ahead, Storage, and Reheating
Queso Dip is best served right away, when it’s warm and gooey. It will begin to thicken as it cools. If you need to make this ahead of time or it will be sitting out for a prolonged period of time, I recommend using a fondue pot or slow cooker to keep it warm.
If you want to store any leftover Queso Dip, you can do so in an airtight container in the refrigerator for up to 3 days. You can reheat this on the stove or in the microwave. You may need to add some whole milk, as the consistency may be too thick for your liking.
What Else Can I Use Queso Dip For?
I love how versatile Queso Dip can be – there are so many different ways you can eat it!
- You can drizzle it like melted cheese over your nachos, on your tacos, or even inside your quesadilla!
- Queso Dip would be amazing in a Frito Pie – if you don’t know what that is, it’s basically an open Fritos bag with cheese, sour cream, and other toppings on top of the Fritos. You have to try it!
- Drizzle it over meat, like pulled pork, or even your eggs!
- Make a mac and cheese with leftover Queso Dip!
Other Game Day Food
In my opinion, aside from dips, Game Day isn’t Game Day without chicken –
- You can’t beat my easy Fried Chicken! But if you would rather use an air fryer to keep things simple, try my Air Fryer Chicken Wings, Air Fryer Chicken Tenders, or Air Fryer Chicken Thighs – all three will get you super crispy chicken without deep frying!
- If you’re feeling something spicy and sweet , make Gochujang Honey Chicken Wings or Honey Sriracha Chicken Wings!
- I love my Thai Sweet Chili Chicken Wings and Korean inspired Soy Garlic Chicken Wings – the flavors are amazing for both!
- For my non-sauced chicken wing lovers, you need to try my Five Spice Chicken Wings, Chinese Salt and Pepper Chicken Wings or classic Lemon Pepper Chicken Wings! Both are so flavorful and crispy, you’ll love them!
- If you want to avoid deep frying, my #1 recipe on my blog (and for good reason!) is my crispiest Air Fryer Chicken Wings!
If you tried this Queso or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
The ULTIMATE Queso Dip
Ingredients
- 1 lb pork sausage
- 32 oz Velveeta, cut into 4" chunks
- 8 oz Monterey Jack, cubed
- 10 oz can diced tomatoes, drained (I used Rotel diced tomatoes & green chilies)
- 2 cups whole milk
- 4 oz green chilies, can omit if using Rotel
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
Garnish
- Diced tomato
- Diced green chilies
Instructions
- In a pan, add pork sausage and break it up into pieces with a spatula. Break the sausage into fine pieces and begin to brown over medium high heat allowing some of the fat to render, then season with paprika, ground cumin, onion powder, garlic powder, chili powder, cayenne, and black pepper. Stir to combine and continue cooking for 2 minutes until browned and set aside.
- In a wide nonstick or pot, add Velveeta, Monterey Jack cheese, diced tomatoes (or Rotel), diced green chilies and whole milk. Turn the heat to medium and stir occasionally until the cheese has melted and mixture has thickened slightly, about 10-15 minutes.
- Once the cheese mixture has reached the correct consistency (refer to video – the dip should slowly slide off a spatula without being too runny), add the seasoned sausage and stir into the cheese mixture. If the mixture is too thick, add whole milk ¼ cup at a time until the correct consistency is achieved. Note: the mixture will thicken upon sitting!
- Turn the heat to low and let sit for 5 minutes for the flavors to incorporate.
- Top with chopped tomato and diced green chiles, serve with chips or toasted bread and enjoy!
Notes
Make Ahead, Storage, and Reheating
Queso Dip is best served right away, when it’s warm and gooey. It will begin to thicken as it cools. If you need to make this ahead of time or it will be sitting out for a prolonged period of time, I recommend using a fondue pot or slow cooker to keep it warm. If you want to store any leftover Queso Dip, you can do so in an airtight container in the refrigerator for up to 3 days. You can reheat this on the stove or in the microwave. You may need to add some whole milk, as the consistency may be too thick for your liking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best queso dip ever!
IG: r_o_n_n_y
Always a great recipe for parties!
great for party’s. something to snack on before the main dish comes out. will make this again. football season coming back yes!
Always a perfect addition to a tailgate!
Great recipe thank you! This should definitely be made for sharing because it yields a lot!