Description
Spicy Cowboy Queso Dip is a bold, creamy, and crowd-pleasing appetizer packed with melted cheese, spicy sausage, tomatoes, black beans, and jalapeños. Perfect for game day, parties, or any time you need a delicious dip, this one-pot recipe delivers layers of Tex-Mex flavor with just the right amount of heat.
Ingredients
Scale
Meat and Vegetables
- 1 pound spicy ground sausage or chorizo
- 1 small onion, diced
- 1 jalapeño, seeded and diced
Canned Goods
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
Dairy
- 16 oz Velveeta cheese, cubed
- 1 cup shredded pepper jack cheese
- ½ cup milk
Spices and Garnishes
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Chopped fresh cilantro, optional for garnish
Instructions
- Cook the Sausage and Onion: In a large skillet or saucepan over medium heat, cook the sausage and diced onion together until the sausage is browned and the onion becomes soft, about 6–8 minutes. Drain any excess grease if necessary to avoid a greasy dip.
- Add Tomatoes, Beans, and Jalapeño: Stir in the undrained Rotel diced tomatoes with green chilies, drained and rinsed black beans, and diced jalapeño into the skillet with the sausage mixture.
- Add Cheeses and Spices: Add the Velveeta cheese cubes, shredded pepper jack cheese, and milk to the skillet. Sprinkle in the chili powder, cumin, and garlic powder. Stir frequently to ensure the cheese melts evenly and the dip becomes smooth and creamy, approximately 8–10 minutes.
- Keep Warm and Serve: Once everything is melted and well combined, reduce the heat to low to keep the dip warm. Garnish with chopped fresh cilantro if desired. Serve the dip hot alongside tortilla chips, crackers, or fresh vegetables.
Notes
- For milder heat, use mild sausage and omit the jalapeño.
- To make ahead, prepare the dip and reheat gently in a slow cooker set to ‘warm.’
- Store leftovers in the refrigerator and reheat in the microwave or on the stovetop as needed.
