It was a crisp autumn afternoon when my Aunt Linda introduced me to the magic of cheese dips. We had gathered for our annual family game day, and the air was filled with laughter, the clinking of glasses, and the aroma of savory delights. My aunt, a culinary wizard with a knack for turning simple ingredients into unforgettable dishes, had outdone herself that year. Her famous cheese dip, rich and creamy with a delightful kick, was the centerpiece of the spread.
I remember watching her in the kitchen, her hands deftly stirring a pot of bubbling goodness. She had a way of making even the most mundane tasks seem like an art form. The secret, she told me, was in the sausage—the key to a flavor-packed queso that would keep everyone coming back for more. That day, I discovered not only the joy of sharing a great meal with loved ones but also the pleasure of creating something that could bring people together.
This Real Cheese Sausage Queso Dip is a nod to that cherished memory. It combines the robust flavors of seasoned sausage with creamy cheese, diced tomatoes, and a hint of corn for sweetness. The result is a dip that’s as indulgent as it is comforting, perfect for casual gatherings or game-day celebrations. What I love most about this recipe is its simplicity—just a few ingredients come together in a short amount of time, making it easy for anyone to recreate that same sense of togetherness and joy.
Whether you’re hosting a party, enjoying a cozy night in, or just craving a delicious snack, this dip will not disappoint. Its creamy texture and rich flavor make it a crowd-pleaser that pairs perfectly with crunchy tortilla chips. And while it may be easy to prepare, the taste is anything but ordinary. So gather your friends and family, make a batch of this delightful queso, and let the good times roll!
How to Making Real Cheese Sausage Queso Dip
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Ingredients
- 1 pound ground sausage (choose “sausage” on the label)
- 8 ounces cream cheese (no need to soften)
- 20 ounces Rotel diced tomatoes with green chilies (2 cans, 10 ounces each)
- 15-ounce can corn (drained)
- 8 ounces shredded medium cheddar cheese
- 1 Roma tomato, diced
- 1 tablespoon chives or finely chopped green onion
Directions
- In a large pot or deep skillet, cook the ground sausage over medium-high heat for 10-12 minutes, breaking it apart with a spatula until fully browned. The fat released by the sausage will help grease the pan. Once cooked, use a paper towel to soak up and discard the excess grease.
- Cut the cream cheese into chunks and stir it into the cooked sausage until it melts and combines smoothly.
- Add the Rotel tomatoes (do not drain), the drained corn, and shredded cheddar cheese (set aside some cheese for topping if you like). Cook over medium heat, stirring occasionally, until the mixture is bubbly and the cheese is thoroughly melted. Season with salt and pepper to taste.
- Remove from heat. Top with diced tomatoes, any remaining cheddar cheese, and chopped chives. Serve with tortilla chips.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, stirring occasionally until warmed through.
Cooking Tips
For a spicier dip, use hot Rotel or add extra chopped jalapeños. If you prefer a smoother texture, you can blend the mixture with an immersion blender before serving.
Serving Suggestions
Enjoy this dip with tortilla chips, or use it as a topping for nachos, baked potatoes, or even as a filling for quesadillas.
Ingredient Substitutions
Ground turkey or beef can be used instead of sausage for a different flavor profile. For a lower-fat option, use reduced-fat cream cheese and cheddar cheese.
Seasonal Variations
In the fall, try adding some pumpkin puree to the dip for a seasonal twist. During the summer, fresh corn can replace the canned corn for added sweetness and crunch.
Allergen Information
This recipe contains dairy and may not be suitable for those with lactose intolerance or a dairy allergy. Use lactose-free cheese and cream cheese as alternatives if needed.
FAQ:
Can I make this dip ahead of time?
Yes, you can prepare the dip a day in advance. Simply cook it, let it cool, and store it in the refrigerator. Reheat it thoroughly before serving.
Can I freeze this dip?
While it’s possible to freeze the dip, the texture may change once thawed. If you choose to freeze it, let it cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator before reheating.
How can I make this dip spicier?
Add extra chopped jalapeños or use hot Rotel tomatoes to increase the heat. You can also mix in a pinch of cayenne pepper for an additional kick.
What should I do if the dip is too thick?
If the dip is too thick, add a splash of milk or cream to reach your desired consistency. Stir well to incorporate the liquid evenly.
Can I use a different type of cheese?
Yes, you can use other types of cheese such as Monterey Jack or pepper jack for different flavors. Just make sure to shred the cheese yourself for the best melt.
What can I use as a substitute for sausage?
If you prefer not to use sausage, ground turkey or chicken can be used instead. For a vegetarian version, consider using a meat substitute like textured vegetable protein.
Real Cheese Sausage Queso Dip
Ingredients
- 1 pound of ground sausage ensure it's labeled "sausage"
- 8 ounces of cream cheese no need to soften
- 20 ounces of Rotel diced tomatoes and green chilies two 10-ounce cans
- 15- ounce can of corn drained
- 8 ounces of shredded medium cheddar cheese
- 1 Roma tomato diced
- 1 tablespoon of chives or finely chopped green onion
Instructions
- Heat a large dry pot or deep skillet over medium-high heat. Add the ground sausage and cook for 10-12 minutes, breaking it into pieces with a spatula. The sausage will release enough fat to grease the pan. Once browned, remove excess grease by using a paper towel pushed around the pan with a spatula, and discard the towel.
- Cut the cream cheese into chunks and add it to the cooked sausage. Stir until the cream cheese is completely melted and blended with the sausage.
- Add the two cans of Rotel tomatoes (do not drain), the drained corn, and the shredded cheddar cheese (reserve some cheddar for topping if desired). Cook over medium heat, stirring occasionally, until the mixture is bubbly and the cheese is fully melted. Season with salt and pepper to taste.
- Remove from heat. Garnish with diced tomatoes, the reserved cheddar cheese, and chopped chives. Serve with tortilla chips. 🍴🍽️
