1 lb. hot sausage
1 jalapeno, deveined & finely diced
½ large red onion, finely diced
8 oz. of Velveeta cheese, cubed
8 oz. or 1 block of cream cheese, cubed
1 can (10oz) diced tomatoes and green chilies, undrained
1 can (15oz) hot chili beans, undrained
1 Tbsp. cumin
1 Tbsp. chili powder
In a medium sized skillet, brown and crumble the hot sausage until about half-way cooked and then toss the finely diced red onion and jalapeno into the skillet. Cook the sausage and veggies until the sausage is cooked through and the veggies are nice and fragrant. Drain the fat and set aside.
In a medium sized crockpot, place the cubed cream cheese and Velveeta on the bottom and then add the drained sausage, cooked jalapenos and red onions.
Add the diced tomatoes and green chilies, hot chili beans and seasonings. Stir all to combine.
Turn the crockpot to low and cook for 2 hours until the cheeses are melty. Stir as needed.
Serve with tortilla chips, on tacos, quesadillas, or anything your heart desires!
Everyone needs a standard Queso dip recipe and my supreme recipe will not disappoint. It's loaded with meat, beans, veggies and of course some good ole processed cheese! MMM!
Bring it to friend and family gatherings and it won't last too long. Or load up a plate of nachos with this stuff and gobble up every bite! This can easily be made on the stove top if you prefer, but I find myself taking it to functions and it definitely needs to be kept warm in a crock pot so it stays in a liquid state. Nobody wants super chunky, solid queso dip! In other words, keep it warm to keep it in that 'liquid gold' state! Yum - I swear I never tire of chips and cheese!