Velveeta Queso Dip

This easy Velveeta queso dip is creamy, a little spicy, and comes together right on the stovetop. Made with sausage, pepper jack, and simple ingredients, it’s the kind of crowd-pleasing dip that disappears fast.

Prep Time 10

Cook Time 15

Servings

Calories 256kcal

Author Jesseca

Ingredients

1/2 lb sausage or chorizo cooked and crumbled
12 oz Velveeta cubed
8 oz pepper jack cheese cubed or shredded
2 oz cream cheese softened and cubed
1 (10 oz) can Rotel (or 1-1/4 cups salsa)
1/2 cup onion finely chopped
2 jalapeños diced (seeds removed for less heat)
2 cloves garlic minced
1/4 cup milk optional, for thinning

Instructions

In a large skillet or saucepan, cook the sausage or chorizo over medium heat until fully browned and crumbled. Drain excess grease if needed.
Add the chopped onion and jalapeños to the pan. Cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
Reduce heat to low. Add the Velveeta, pepper jack, cream cheese, and Rotel (with juices).
Stir frequently until all of the cheese is fully melted and the queso is smooth and creamy.
If the queso is thicker than you’d like, stir in milk a little at a time until it reaches your preferred consistency.
Serve immediately with tortilla chips or your favorite dippers.

Video

Notes

Keep the heat low to prevent the cheese from separating or becoming grainy.
Stir often for the smoothest texture.
If the queso thickens as it sits, add a splash of milk and stir to loosen.
Customize the spice level by adjusting the jalapeños or cheese.

Nutrition