The ULTIMATE Queso Dip

Queso Dip in a bowl with tortilla chips.

5 from 9 votes

My ULTIMATE Queso dip recipe is cheesy, melty, and meaty. It's loaded the perfect blend of spices and will be a hit at your next party!

Prep Time5

Cook Time15

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

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

Key Tips

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.

Nutrition