Crock-Pot Queso with Sausage
This is what I make when I need a dip that'll feed a crowd without much effort. The sausage makes it more filling than regular queso and it stays creamy for hours in the slow cooker.
Print
Pin
Ingredients
Ingredients (~10 servings)
- 1/2 pound breakfast sausage Jimmy Dean Original or similar
- 1 pound Velveeta cheese cut into cubes
- 1 can diced tomatoes with green chiles (Ro-Tel) 10 oz, undrained
- 2 Tbsp milk
Instructions
- Brown breakfast sausage in a skillet over medium heat, breaking it up as it cooks, until fully cooked with no pink remaining, about 6-8 minutes.
- Drain excess grease from the sausage.
- Add cooked sausage, cubed Velveeta, and entire can of Ro-Tel with liquid to slow cooker.
- Set to LOW and cook for 2 hours.
- Stir in milk once cheese is completely melted.
- Add another tablespoon of milk if needed for desired consistency.
- Switch to Warm setting and serve with tortilla chips.
Notes
Cheese will look messy at first; avoid stirring too much early on and let heat melt it naturally. Dip stays good on warm setting for several hours.
Tried this recipe?Leave a comment below & let me know!