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Let’s be honest – there’s nothing quite like a good queso dip at a party. I’ve brought this pork sausage version to countless game days and potlucks, and my bowl always comes home empty. But here’s the thing – I don’t want to spend hours in the kitchen when I could be watching the game with everyone else.
That’s why this recipe has become my go-to crowd pleaser. I can prep most of it ahead of time, and when guests arrive, I just need to warm it up and give it a quick stir. The combination of melty cheese and seasoned sausage just works, and people always ask for the recipe.
Whether you’re hosting a Super Bowl party or just having friends over to watch the afternoon game, this dip hits all the right notes. Plus, it’s pretty much impossible to mess up – and those are my favorite kinds of recipes to share.
Why You’ll Love This Queso Dip
- Quick preparation – This dip comes together in just 25 minutes, making it perfect for last-minute game day gatherings or unexpected guests.
- No-fuss ingredients – You’ll find most of these ingredients already in your pantry and fridge, and there’s no need to soften the cream cheese beforehand.
- Party-perfect portions – This recipe makes enough to feed a crowd, and you can easily keep it warm in a slow cooker during your event.
- Customizable heat level – Using Rotel tomatoes means you can choose mild, medium, or hot varieties to match your spice preference.
- Make-ahead friendly – You can prepare this dip in advance and reheat it when needed – it stays creamy and delicious.
What Kind of Pork Sausage Should I Use?
Regular breakfast-style pork sausage is perfect for this queso dip, but you’ve got options depending on how much heat you want. Jimmy Dean or similar brands work great – just make sure you’re grabbing plain ground pork sausage rather than pre-cooked or link sausages. If you like things spicy, hot Italian sausage or Mexican-style chorizo can add an extra kick, though you might want to drain off a bit more fat if using chorizo. For a milder flavor that lets the other ingredients shine through, stick with regular breakfast sausage, and remember to break it up well while cooking so you don’t end up with large chunks in your dip.
Options for Substitutions
This easy queso dip is pretty forgiving and works well with several substitutions:
- Ground pork sausage: You can swap the pork sausage with ground beef, turkey sausage, or even chorizo for an extra kick. If using plain ground meat, add 1 teaspoon of Italian seasoning to match the flavored sausage taste.
- Rotel tomatoes: No Rotel? Mix one 14-ounce can of diced tomatoes with a small can of diced green chilies. Or use regular diced tomatoes and add a diced jalapeño for heat.
- Cheddar cheese: Feel free to use Monterey Jack, pepper jack, or a Mexican cheese blend instead. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
- Cream cheese: This is pretty important for the creamy base, but in a pinch, you could use Velveeta or a mix of sour cream and shredded cheese (use 1 cup sour cream plus extra 1 cup shredded cheese).
- Corn: You can skip the corn or replace it with black beans (drained and rinsed) or even diced bell peppers for extra crunch.
- Fresh toppings: The Roma tomato and chives are flexible – try using diced red onion, cilantro, or sliced black olives instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making queso dip is preventing it from becoming grainy or separated – this often happens when cheese is heated too quickly or at too high a temperature, so keep your slow cooker on low and stir occasionally to maintain a smooth consistency.
Another common mistake is not draining the excess grease after browning the sausage, which can leave you with an oily layer on top of your dip – take the extra minute to drain the meat thoroughly using a colander or paper towels.
To avoid a watery dip, make sure to drain both the Rotel tomatoes and corn well before adding them, and if you’re planning to keep the dip warm for several hours, consider adding a splash of milk or cream to maintain the right consistency.
For the best flavor development, let the ingredients meld together for at least 30 minutes on low heat before serving, and remember to stir every 15-20 minutes to prevent a film from forming on top.
What to Serve With Queso Dip?
This hearty queso dip practically begs for a big bowl of tortilla chips – I like to grab the thick, restaurant-style ones that can hold up to scooping without breaking. For a fun party spread, set out a variety of dipping options like crunchy bell pepper slices, carrots, celery sticks, or warm flour tortillas. If you’re hosting game day, consider adding some other Mexican-inspired snacks like guacamole, seven-layer dip, or chicken wings to round out the spread. And don’t forget to keep some lime wedges nearby – a little squeeze of citrus adds a nice fresh pop to each bite!
Storage Instructions
Keep Fresh: This tasty queso dip will stay good in an airtight container in the fridge for up to 4 days. The cheese might solidify a bit when cold, but don’t worry – that’s totally normal! If you’re planning to save some, I recommend storing it without the fresh tomato and chive garnishes, as these are best when added fresh just before serving.
Make Ahead: You can easily prep this dip a day before your party or gathering. Just make the base dip and store it in the fridge, then reheat and add the fresh toppings right before serving. This actually lets the flavors meld together even better!
Warm Up: To bring your queso back to its creamy glory, warm it up in the microwave in 30-second intervals, stirring between each round. You can also warm it in a slow cooker on low heat or on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk if needed to reach your desired consistency.
| Preparation Time | 5-10 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 120-140 g
- Fat: 160-180 g
- Carbohydrates: 100-120 g
Ingredients
- 1 pound ground pork labeled as sausage
- 8 ounces cream cheese (use directly, no softening needed)
- Two 10-ounce cans of rotel diced tomatoes and green chilies (total of 20 ounces)
- 15-ounce can of corn (liquid drained)
- 8 ounces shredded medium cheddar cheese
- 1 diced roma tomato
- 1 tablespoon chopped chives or green onions
Step 1: Brown the Sausage
In a large dry pot or deep skillet, set over medium/high heat, brown the sausage for 10-12 minutes.
As the sausage cooks, break it apart with a spatula.
The sausage will release enough oil to grease the pan.
Once the sausage is browned, remove the excess grease by pushing a paper towel around the pan with a spatula until it is fully saturated, then discard the paper towel.
Step 2: Incorporate Cream Cheese
Cut the cream cheese into smaller pieces and add them into the browned sausage in the skillet.
Stir continuously until the cream cheese is completely melted and well incorporated with the sausage.
Step 3: Add Remaining Ingredients
To the skillet, add 2 cans of un-drained Rotel tomatoes, a 15 oz can of drained corn, and 8 oz of shredded cheddar cheese (reserving some cheddar for garnish if desired).
Cook over medium heat, stirring occasionally, until the mixture becomes bubbly and the cheese is fully melted.
Season with salt and pepper to taste, if necessary.
Step 4: Garnish and Serve
Once the mixture is heated through and bubbly, remove it from the heat.
Garnish the dish with fresh tomatoes, the reserved cheddar cheese, and chopped chives.
Serve hot with tortilla chips as a delicious, hearty dip.