Easy Queso Dip (VIDEO)
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This is the only Queso Dip recipe you will need – it’s creamy, cheesy, savory, and so easy to make! (And yes, you need Velveeta!)
Watch the Queso Dip Recipe Video!
A Note from CJ
This is the best Queso Dip!
If you’re hosting Game Day or any gathering, you know Queso needs to be at your table! Dips are my go-to because they’re easy to make and always a crowd pleaser, like my classic Buffalo Chicken Dip, Spinach Artichoke Dip, fusion Crab Rangoon Dip. luxurious Baked Crab Dip or even Korean Cheese Corn! If you are craving something else, try Fried Chicken or Air Fryer Chicken Wings!
Best queso dip ever!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- pork sausage – I used ground sausage (breakfast or Italian sausages both work great) but you can also use ground beef or ground turkey. Use a ground meat with some fat as it will help the meat crisp up in the pan; any fat rendered will also make the dip more flavorful.
- Velveeta – cut into 4″ chunks – in my opinion, you need Velveeta to make authentic Queso Dip. Other cubed or shredded cheese will not work as a substitution – you would need to make a bechamel sauce instead.
- diced tomatoes and green chiles – I used Rotel diced tomatoes and green chilies; you can use another brand of your choice.
How to Make Queso Dip
Cook and Season Sausage – 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.
Add Cheese, Tomatoes, Green Chilies, and Milk – 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.
Add Sausage and Let Flavors Incorporate – 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. Garnish with chopped tomato and diced green chiles, serve with chips or toasted bread and enjoy!
My Pro Tip
CJ’s Recipe & Storage Tips
Don’t Rush Melting the Cheese – Use medium heat and stir constantly so the cheese melts evenly – avoid using high heat or rushing this step, otherwise the cheese might burn!
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.
Storage and Reheating – 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.
If you tried this Queso Dip 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 (VIDEO)
Ingredients
- 1 lb pork sausage
- 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
- 32 oz Velveeta, cut into 4" chunks
- 8 oz Monterey Jack, cubed
- 10 oz canned diced tomatoes, drained (I used Rotel diced tomatoes & green chilies)
- 2 cups whole milk, plus more if needed to thin out the dip
- 4 oz green chilies, omit if using Rotel brand diced tomatoes & green chilies
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.
- Garnish with chopped tomato and diced green chiles, serve with chips or toasted bread and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Ultimate Queso Dip recipe was originally published in September 2023, and updated in February 2026.
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!