This recipe for Cowboy Queso is different from your average cheese dip. It has tasty mix-ins like sausage and beans. Make this creamy Velveeta queso for your next party, it is the perfect appetizer and will surely please even the pickiest eaters!
Cowboy Queso Dip Recipe
This queso dip is full of bold, delicious flavors that will be a new family favorite. It’s more than just melted cheese and cream like traditional queso! With savory sausage and hearty beans, there are so many ways to serve it. It’s one of the best skillet dips I’ve ever made, and we rarely have leftovers. If we do, it’s because I was overconfident that doubling the batch was needed. However, if you do have leftover dip, it reheats so well!
If you are looking for the perfect game day appetizer, this recipe is too good not to share. We are a dip-loving family with a lot of dip-loving friends. So, it’s no surprise that I am often the one expected to bring a tasty dip to share. This crowd-pleaser is always at the top of my list because who doesn’t love cheese?
Key Ingredients You’ll Need
This cheesy cowboy queso is full of hearty sausage and beans, plus tasty veggies, too. They are all easy-to-find ingredients.
- Ground Sausage
- Velveeta Cheese: Cut this into cubes to ensure it melts evenly.
- Taco Blend Cheese
- Cream Cheese: Cut the cream cheese into cubes as well.
- Rotel Tomatoes: Use any variety of Rotel diced tomatoes and chiles you like.
- Corn: Drain the corn before adding it to the queso.
- Black Beans: Drain the black beans too, so it doesn’t become watery.
- Red Onion
- Lime Juice
- Cilantro
How to Make Cowboy Queso
Since the ingredients need minimal prep, you are adding them to the skillet and cooking them together into a tasty dip. You can even make it in your crockpot!
- Step 1. Heat a large skillet over medium heat. Cook your ground sausage until no longer pink, and drain the excess grease.
- Step 2. Reduce the heat to medium-low. Add Velveeta, taco blend, and cream cheese to the skillet. Cook until melted.
- Step 3. Add the remaining ingredients; Rotel tomatoes, corn, beans, onion, and lime juice to the pan. Stir until combined. Cook until all the ingredients are warm or about 2-3 minutes.
- Step 4. Stir in fresh cilantro and serve hot with tortilla chips.
How to Store Leftovers
Place leftovers of this Velveeta cheese dip into an airtight container. Store it in the fridge for up to 4 days. Reheat on the stovetop or in the microwave!
Can I Make This Cowboy Queso Dip in the Slow Cooker?
Yes! Cook the sausage on the stovetop and drain the grease. Then, add all of the ingredients to your slow cooker except the cilantro. Cook on high for 3 hours, stirring occasionally. Stir in the chopped cilantro right before serving.
Tips and Tricks
- I use original Velveeta for this queso dip, but you can use any variety you like. I recommend you try it at least once with pepper jack cheese and queso blanco!
- Serve with cowboy queso with chips or cut-up veggies. Add to tacos, burritos, or quesadillas, too.
- Feel free to make this recipe ahead of time and warm up in the oven before serving.
- Customize this cowboy queso! Remove the pork sausage and add extra pinto beans or chili beans to make it vegetarian. Swap out the sausage for either ground beef, ground turkey or chorizo, whatever you have a taste for.
- Use cheddar cheese instead of taco blend, and add diced jalapenos, green chiles, or hot sauce for some heat. There are so many ways to switch up this recipe and make it your own!
More Dip Recipes
Cowboy Queso
Ingredients
- 1 pound ground sausage
- 32 oz Velveeta cheese cubed
- 2 cups taco blend cheese shredded
- 8 oz cream cheese cubed
- 2 10 oz cans Rotel
- 1 15 oz can corn drained
- 1 15 oz can black beans drained
- 1/2 cup red onion diced
- 1 lime juiced
- 2 tablespoons cilantro chopped
Instructions
- Cook your sausage in a large skillet over medium heat until the sausage is cooked through. Drain grease from the sausage.
- Reduce the heat to medium-low. Add the Velveeta, taco cheese, and cream cheese to the skillet and cook until the cheese is melted.
- Stir in the corn, Rotel, beans, onion, and lime juice. Cook for 2-3 minutes until everything is warmed through.
- Mix in the cilantro and serve.
Last Step:
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