Sausage queso dip is made on the stove top with just four ingredients. Dive into this creamy appetizer with your favorite chips or vegetables.
Looking for a quick and easy dip that is so delicious you’ll be tempted to eat it by the spoonful? This sausage queso dip is THAT recipe!
Hearty dips are perfect to share with a crowd for any get together, but once this recipe is made for your family and friends be prepared to be the official sausage queso dip maker!
Everyone devours this dip even when there are several other munchie options to choose from!
I serve this dip in two mini cast iron skillet pans and position them on opposite sides of the table in an attempt to everyone gets their fair share of cheesy goodness. Hey, at least I try, right?
There are no spices added in the ingredient list because all the flavor comes from the food! Be sure to use good quality sausage that isn’t made with any fillers and tomatoes without any added sugar!
Another way to add simple tasty flavor is to add petite tomatoes with chilies. One can is all it took to liven up this cheesy appetizer. I used the store brand, but you can find all different types of tomato and diced chili combinations, so pick your favorite (or what’s on sale).
You can always add some extra heat if you want this dip to be extra spicy by including a chopped jalapeno or serve them sliced on the side.
There is a bonus to this recipe too! It’s low carb and keto friendly! Just as long as you keep the chips off your plate and enjoy your portion with celery, go ahead and munch away!
It won’t be long before this appetizer fills you up though, so you may consider this dish your complete meal.
If you want a little something to follow this dip, this slow cooker chicken tortilla soup will keep the Mexican flavor theme going strong!
Sausage Queso Dip
- 1 pound sausage
- 1 14.5 ounce petite tomatoes with green chilies
- 1 8 ounce block cream cheese
- 1 cup Mexican cheese blend
On medium-high heat In a medium saucepan cook sausage until no longer pink. Drain excess oil and add the tomatoes and green chilies. Cut the cream cheese in 6 pieces and add to the mixture. Stir and cook until creamy. Add the cheese and cook until melted. Serve with chips or vegetables.
This can be cooked ahead and reheated on the stovetop or in the oven at 350 degrees for approximately 10 minutes.