This queso dip will become a new game day tradition! The combination of cheeses and spices cannot be beat. Be prepared to lick the bowl clean and have everyone asking you for this recipe.
Watching football and a good cheese dip go hand in hand.
There’s nothing like enjoying a game (college football for the win) and having a savory snack to go with it.
But sometimes I want something more than just potato chips or running to the local burger joint for a burger and fries.
Which is why I recently decided to come up with this awesome cheese queso dip.
My family loves salsa and cheese dip and nachos and everything that goes with it so I knew it would be a hit. And I was right.
We devoured this (with the help from some cousins and aunts and uncles) and everyone agreed that it hit the spot and was pretty dang good.
This is pretty much a no-fail recipe. It’s hard to mess up and it’s really easy.
There is a little work involved because you need to brown the sausage and cut up a few things- but that extra time is completely worth it if you ask me.
So take a look and get shopping so you can have this queso dip for the big game!
What can I serve with this?
You can look outside the box and serve more than just tortilla chips with this dip. I personally love the crunch of the chip but there are several more options, too.
- Bread chunks
- Pita chips
- tortilla cut into triangles
- Perfect for a sauce to go with tacos, burritos or nachos
Can I make this queso dip ahead of time? You can make it ahead of time, but its recommended to make it no earlier than 24 hours before you want to serve it.
How do I reheat queso dip? Simply place in a pot on the stove or in a crock pot on medium-low heat until fully warmed.
How long does queso dip last in the fridge? If placed in an air tight container the dip will remain good for 2-3.
I don’t like sausage, what else can I put in it? If you don’t prefer sausage you can add ground beef, diced chicken or cooked chorizo
Can I use different cheese? This recipe calls for Velveeta so don’t try and substitute that because then it would be a completely differnet dip. However, if you don’t want it as spicy you can replace the pepper jack with any other grated cheese
Do you need to refrigerate queso? It should be okay to sit out for a few hours while you are eating it but afterward yes, it needs to go in the refrigerator.
Can I double this recipe? Yes!
I don’t want it spicy, can I leave out the peppers and hot sauce? You definitely can leave out anything you don’t like.
1/2 lb ground sausage
1/2 Half & Half
1 Jalapeño Pepper
2 Roma Tomatoes
16 oz Velveeta Cheese
4 oz Pepper Jack Cheese (grated)
1/2 Tbsp Tapatío or other Hot Sauce
1 Tbsp chopped Cilantro
-Preheat smoker or grill to 225°
-Smoke sausage for 20-30 minutes in Cast iron pan.
-Increase heat to 350°
-Add chopped Jalapeño (seeds removed for a more mild spice) and one diced tomato (seeds removed)
-Once sausage is browned, add Half & Half and stir
-Add Velveeta and Pepper Jack and stir occasionally until melted
-Add hot sauce and stir
-Top with diced tomato and cilantro and serve immediately
- 1/2 lb ground sausage
- 1/2 Half & Half
- 1 Jalapeño Pepper
- 2 Roma Tomatoes
- 16 oz Velveeta Cheese
- 4 oz Pepper Jack Cheese, grated
- 1/2 Tbsp Tapatío or other Hot Sauce
- 1 Tbsp chopped Cilantro
- -Preheat smoker or grill to 225°
- -Smoke sausage for 20-30 minutes in Cast iron pan.
- -Increase heat to 350°
- -Add chopped Jalapeño (seeds removed for a more mild spice) and one diced tomato (seeds removed)
- -Once sausage is browned, add Half & Half and stir
- -Add Velveeta and Pepper Jack and stir occasionally until melted
- -Add hot sauce and stir
- -Top with diced tomato and cilantro and serve immediately
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g