Crock-Pot Queso with Sausage
An easy recipe for crock-pot queso made with velveeta, rotel and sausage.
Servings: 25 servings
Calories: 150kcal
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
Consistency: If dip thickens, refresh with a splash of milk.
Ro-Tel: Do not drain the cans; the liquid is key for the classic "Texas Style Queso" flavor.
Hosting: You can safely keep this on the Warm setting for up to 4 hours
Smaller Batch: To make a smaller batch of queso, you may simply cut the recipe in half. (½ block of Velveeta, 1 can Ro-Tel, and ½ pound browned sausage, plus milk to thin it out to desired consistency.)
Nutrition
Calories: 150kcal | Carbohydrates: 4g | Protein: 8g | Fat: 10g | Sodium: 600mg
