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Slow Cooker Queso Dip

Barbara
The easiest to make and best queso dip you will ever enjoy!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine American
Servings 15 servings

Equipment

  • Slow cooker

Ingredients
  

  • 1 lb breakfast sausage
  • 2 lb Velveeta, cubed
  • 12 oz Monterey Jack cheese, shredded
  • 8 oz cream cheese, cubed
  • 2 cans Rotel
  • 1 can cream of mushroom soup
  • ¼ cup pickled jalapeño, chopped
  • ½ large onion, diced
  • 1 tbsp barbecue seasoning
  • tortilla chips or corn chips, to serve

Instructions
 

  • Place breakfast sausage in a large skillet. Cook sausage over medium heat, breaking it up into small crumbles with a spatula as it cooks. Drain off any excess grease.
  • Cut Velveeta and cream cheese into 1 inch chunks.
  • Place cooked sausage, cubed Velveeta, cream cheese, cream of mushroom soup, diced onion, shredded Jack cheese, chopped Jalapeños, Rotel tomatoes, and barbecue seasoning in a slow cooker.
  • Give it a good stir.
  • Cover and cook on high for an hour. Once ingredients start to simmer, give it another stir to combine everything. Cover and continue to heat on low until everything is melted together.
  • Once the queso is melty and bubbly hot, serve with tortilla chips or corn chips for scooping up all the cheesy goodness.
Keyword cheese, slow ccooker