Ingredients
Equipment
Method
- Cook and brown your sausage of choice in a skillet. We usually skip draining, since a little extra flavor never hurts, but you can drain if you prefer.
- While the sausage is cooking, add one jar of queso dip to a small slow cooker. We use a 1.5 qt size, which is perfect for this recipe.
- Stir in the cooked sausage. As a guide, we use about 1/2 lb sausage per 15 oz jar of queso, but you can add more or less depending on your preference.
- Cover and cook on low for 1 hour. This allows the flavors to meld and the cheese to fully warm through.
- After that first hour, switch your slow cooker to high for 30 minutes. This thickens the dip slightly and gets it nice and bubbly.
- Serve straight from the slow cooker. We leave it on the “low” setting with the lid off so guests can enjoy it warm for a couple of hours without it hardening.
Notes
Storage
We usually don’t have leftovers on game day, but on the rare occasion we do, this dip will keep in an airtight container in the fridge for up to 24 hours. To reheat, give it a quick blast in the microwave, stirring halfway through until hot and smooth again.Serving Suggestions
This dip is best served warm, right out of the slow cooker.Extra Tips
We don’t recommend freezing this queso. The texture changes once thawed and it’s just not the same creamy dip everyone loves. You can swap the queso blanco for classic yellow cheese dip if that’s more your family’s style. Try adding diced green chiles or jalapeños for a little kick if you like extra heat. Serve with sturdy tortilla chips that can hold up to a thick, cheesy dip. Nobody likes a chip breaking mid-scoop!Nutrition information is automatically calculated, so should only be used as an approximation.