Cowboy Queso Dip
A cheesy, smoky dip that blends spicy sausage, bacon, and creamy cheeses for a crowd-pleasing appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Meat
Ingredients
Scale
- 1 lb ground pork sausage (spicy or mild)
- 6 slices bacon, cooked and crumbled
- 1 can (10 oz) Rotel tomatoes with green chilies (undrained)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn (drained if using canned)
- 16 oz Velveeta cheese, cubed
- 1 cup shredded pepper jack cheese (or Monterey Jack)
- 1/2 cup beer (or substitute chicken broth or milk)
- 1 tablespoon taco seasoning
- Fresh cilantro, chopped (for garnish)
- Diced jalapeños, green onions, hot sauce (optional toppings)
Instructions
- Cook the sausage: In a large skillet over medium heat, crumble the ground pork sausage. Cook until browned, about 5-7 minutes.
- Crisp the bacon: In another pan, cook the bacon until crispy. Let it cool and crumble into pieces.
- Combine ingredients: After the sausage is cooked, stir in the Rotel tomatoes, black beans, and corn. Mix well.
- Melt the cheese: Reduce heat to low, stir in the Velveeta and pepper jack cheese, then add beer or broth. Stir until melted and bubbly, about 5 minutes.
- Season it up: Toss in the taco seasoning and stir until well combined. Adjust seasoning to taste.
- Garnish and serve: Remove from heat and top with crumbled bacon and chopped cilantro. Serve with tortilla chips.
Notes
Feel free to customize toppings for your dip! You can also make this dip ahead of time and reheat it later.
Nutrition
- Serving Size: 1/4 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
Keywords: queso dip, cowboy queso, cheese dip, party dip, appetizer