Recipe Index

Ingredients

• 1 lb pork sausage
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp black pepper
• 32 oz Velveeta (cut into 4" chunks)
• 8 oz Monterey Jack (cubed)
• 10 oz canned diced tomatoes (drained (I used Rotel diced tomatoes & green chilies))
• 2 cups whole milk (plus more if needed to thin out the dip)
• 4 oz green chilies (omit if using Rotel brand diced tomatoes & green chilies)
• Diced tomato, according to taste
• Diced green chilies, according to taste

Method

1. Brown the pork sausage in a pan over medium-high heat, breaking it into fine pieces with a spatula as its fat renders, then season it with the paprika, cumin, onion powder, garlic powder, chili powder, cayenne and black pepper.
2. In a wide pot, combine the Velveeta, Monterey Jack, diced tomatoes, green chilies and milk and melt over medium heat, stirring now and then, for 10 to 15 minutes until the cheese melts and the mixture thickens slightly.
3. Stir the seasoned sausage into the cheese. If the dip is too thick, loosen it with milk 1/4 cup at a time until it slides slowly off a spatula.
4. Keep the dip over low heat for 5 minutes so the flavors come together.
5. Garnish the surface with diced tomato and diced green chiles and serve the queso warm with chips or toasted bread.

Prep: 5 min · Cook: 15 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data