Bold Sausage Queso

This ain’t your average queso—this is creamy, meaty, fully-loaded Texas gold. Packed with seasoned sausage, green chiles, Rotel, and a ranch twist, it’s the kind of dip that steals the whole show. Perfect for parties, game day, or when wings need a sidekick with attitude.

Yield: 10-12 as a dip
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Special Equipment: large pot or slow cooker

Ingredients

• 32 oz block Velveeta, cubed

• 1–2 lbs ground sausage use 2 lbs if serving as a main dish

• 1 sweet yellow onion, chopped

• 1 packet ranch seasoning

• 1 packet taco seasoning

• 1 can diced green chiles

• 2 cans Rotel drain one, leave the other with juice

• 1 bunch fresh cilantro, chopped

• Optional Add-Ins

• Splash of heavy cream for a silkier texture

• Chopped jalapeños or drizzle of chili crisp for extra spice

Directions

1. In a large skillet over medium heat, brown the sausage with the chopped onion until fully cooked.

2. Add the ranch seasoning and taco seasoning to the meat mixture. Stir well until coated and fragrant.

3. In a large pot or slow cooker, combine the cubed Velveeta, green chiles, and both cans of Rotel.

4. Stir in the cooked sausage mixture.

5. Heat on low, stirring often, until the cheese is melted and the mixture is smooth.

6. Just before serving, stir in the chopped cilantro for a fresh finish.