Almost every restaurant we go to, if they have it, we order the “queso” dip. My hubby loves it, and since I am constantly thinking of him I thought I would surprise him with it at home. I made it after church on Sunday, and they were like a hungry pack of wolves waiting for it. Luckily it was quick, easy and filling!
Here are the ingredients: 32 oz Velveeta Cheese Loaf, 1 10 oz can Rotel, (I have two here, but realized later it only called for 1) 1 pound Jimmy Dean Hot Sausage, 7 oz chopped green chilies, 1 whole yellow onion, 1 can pinto beans- I added these at the last minute to make it more hearty. 1 whole jalapeno or more to taste, 1/2 tsp. cumin, 1/2 tsp chili powder, 1/4 tsp garlic salt.
Brown the sausage and onion. Drain excess grease.
Cut Velveeta into cubes. Add can of Rotel (juices also) and can of green pepper (juices also), simmer on low until everything has melted and combined.
Dice up the jalapeno, and add along with the cumin, chili powder, and garlic salt. Stir, serve with tortilla chips.
Easy Cheesy Queso Dip
Ingredients: 32 oz Velveeta Cheese Loaf
1 10 oz can Rotel
1 pound Jimmy Dean Hot Sausage
1 7 oz can chopped green chilies
1 can pinto beans
1 whole yellow onion
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic salt
Dice the onion. Using a non-stick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet. Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), add the can of rinsed pinto beans, and stir over low heat. Cut the jalapeno into small pieces. (For a spicier version, add the membranes and seeds) Add to queso and stir. Add spices, stir and serve with tortilla chips. Enjoy!
Serving tip: Use a fondue pot or crock pot to serve piping hot!