In Texas, no game day party is complete without a big bowl of warm cheese dip. This Crock-Pot Queso with Sausage uses the classic combination of Velveeta and Ro-Tel for a foolproof, creamy texture every time. Whether you're hosting a Super Bowl watch party or a family cookout, this reliable slow cooker appetizer is always the first thing to disappear.
A recent visit to the Texas Panhandle inspired me to share this easy queso recipe. This is how queso is made in many areas around that part of Texas. It's a staple appetizer at everything from cookouts, gamedays, showers and the holidays. On a windy and cold West Texas day, this is the kind of thing you want to have to snack on.
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Ingredients
Just a few notes on the ingredients, recipe card available at bottom of the page.
- Sausage: One pound of a ground pork original breakfast sausage such as Jimmy Dean. I like to use the H-E-B light breakfast sausage.
- Ro-Tel: Two cans of diced tomatoes with green chiles, not drained.
- Velveeta: A 32 oz. block of Velveeta cheese. Cube the Velveeta cheese to help it melt faster.
- Milk: Just a little bit is used to thin out the queso to the desired consistency. I used 2 %.
Full Batch vs. Half Batch of Queso
This recipe uses a full 32 ounce block of Velveeta which makes a lot of queso - perfect for Super Bowl parties, tailgates or large holiday gatherings.
For a smaller group: Simply cut the queso recipe in half.
- Use 16 ounces of Velveeta (½ block).
- Use 1 can of Ro-Tel.
- Use ½ pound of cooked sausage (if adding).
- This half-batch will fit perfectly in smaller 1.2 to 2-quart slow cookers.
How to make
Add to slow cooker
Brown sausage, discard any excess grease. In a slow cooker lined with a liner, place cooked sausage, Velveeta and rotel. Cook for 2 hours on LOW until cheese is melted.
Stir and serve
Remove lid and stir in milk until desired consistency is reached. Serve warm with tortilla chips.
Note: When queso is done, reduce heat on crock-pot to warm.
Variations
- Switch the protein: Swap the breakfast sausage for another meat, such as beef taco meat or chopped brisket for a Central Texas twist.
- Level up the heat: Add a can of diced green chiles, sautéed jalapeño peppers or fresh roasted Hatch green chiles.
- Try a Custom Cheese Blend: Mix in specialty cheeses like pepper jack. If adding extra cheese, you may want to increase the milk a little bit to keep the dip smooth.
Adjusting the Consistency
The classic ratio for this recipe is generally two cans of Ro-Tel for every 32 ounces of cheese. However, I recently chatted with some folks from Georgia who told me they prefer their queso with no Ro-Tel at all! Sharing a few options, so that you can customize your batch of queso to your preference.
- Classic Texas Mix: Use both cans (undrained) for a zesty dip that is easier to scoop and full of flavor.
- For a Thicker, Cheesier Dip: Use just one can of Ro-Tel. If you need to thin it out, use a little extra milk.
- Super Smooth Southern Style: If you want to skip tomatoes completely, you will need to add in an additional ½ to 1 cup of milk to achieve a smooth dip consistency. You can use a block of white Velveeta too.
Serving & Storage
Serving: Serve with tortilla chips. Other serving ideas include as a topping for baked potatoes, over burritos, enchiladas or nachos.
How long is queso good in the Crock-Pot? You can keep this queso on the "Warm" setting for up to 4 hours. If you need to thin it out, add a splash of milk or Ro-Tel juice to thin it out to a creamy consistency.
Storage: Store leftovers in the fridge in an airtight container. Best if eaten within 3-4 days. Warm leftovers up in intervals in the microwave or on the stovetop. You may want to add a splash of milk when reheating.
📖 Recipe
Crock-Pot Queso with Sausage
Ingredients
- 1 pound premium pork sausage (H-E-B light or Jimmy Dean Original Breakfast sausage recommended)
- 32 ounces Velveeta Original, cut into cubes
- 2 - 10 ounce cans diced tomatoes with green chiles (Ro-Tel), undrained
- ¼ cup milk
Instructions
- Brown the sausage: Cook breakfast sausage in a skillet over medium heat until no longer pink. Drain any excess grease.
- Add ingredients to the slow cooker: Place cooked sausage, cubed Velveeta, and diced tomatoes with green chiles (Ro-Tel) in slow cooker on LOW. Cook for 2 hours or until the cheese is completely melted.
- Stir in milk: Remove the lid and stir in milk until you reach a smooth, creamy consistency.
- Keep it warm: Reduce heat to the Warm setting and serve with your favorite tortilla chips.
Notes
Nutrition
This queso with sausage is so hearty and delicious. It is easy to see why it is such a go-to recipe for many hardworking folks in the high plains of Texas. In other places, I think they call this Velveeta cheese dip with sausage.
I hope your family enjoys this recipe! If you want to make a dish that is guaranteed to be a hit, you can't go wrong with the queso with sausage. Let me know what variations you try it with, if any.
Alaine
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KT says
I also like to add an extra can of diced green chiles to the recipe sometimes. Yum!