Queso Dip has all the cheesy goodness a great dip should have and loads of flavor from sausage and jalapeno!
Your party guests will want to load up on their plates and will request this recipe at every gathering, it’s the ultimate party dip!
This post is sponsored by Mirum, but opinions expressed are my own.
How often do you find yourself in a panic over what appetizer to bring to a party? The options are endless and this easy queso dip recipe fits the bill!
It’s made with sausage (I love spicy Italian) and two kinds of cheese for a flavorful dip that everyone will love!
The great thing about this queso dip is that it takes less than 20 minutes to make. If serving at a party, it can easily be prepped ahead and reheated just before serving (or keep it warm in a mini slow cooker if you have one). The perfect addition to our appetizer table alongside Crock Pot Chicken Wings and Jalapeno Poppers).
How to Make Queso Dip
This queso dip is crazy easy to make and everyone loves it! Just a few simple steps to create a great dip!
- Brown the sausage and onion (per recipe below).
- Add flour, seasoning and evaporated milk until thick and bubbly.
- Stir in the remaining ingredients and cheese until melted.
So easy! I use cheddar because I love the flavor but any kind of cheese will work in this recipe! I love to top this with a fresh Pico de Gallo but store-bought salsa will work well too! If you’d prefer to make this a beef queso dip, you can substitute the sausage for ground beef.
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More Spicy Dips You’ll Love
- The BEST Buffalo Chicken Dip (video)
- 5 Minute Taco Dip
- Mexican Corn Dip
- Beef Enchilada Dip
- Pizza Dip Stuffed Baguette
Sausage Queso Dip
- 8 ounces sausage
- 1 onion small, diced
- 2 tablespoons flour
- ½ teaspoon cumin
- 1 can evaporated milk 12 ounces
- 1 can diced tomatoes with chiles 12 ounces
- 4 ounces diced jalapeños drained
- 2 ounces cream cheese
- 1 teaspoon hot sauce
- 2 cups sharp cheddar cheese grated
- pico de gallo for garnish
- tortilla chips for serving
- Cook sausage and onions in a 10" skillet. Drain any fat.
- Add flour and cumin and cook 2-3 minutes, stirring constantly.
- Add evaporated milk, bring to a boil. Reduce heat and simmer 2-3 minutes.
- Stir in diced tomatoes, jalapenos, cream cheese, and hot sauce. Cook until melted and heated through, about 2 minutes.
- Remove from heat and stir in cheddar cheese until smooth.
- Garnish with pico de gallo and serve with tortilla chips.
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