Spicy Sausage Queso Dip - Real Life Dinner

I love queso dip and I love spicy foods, so this Spicy Sausage Queso Dip is a winner in my book. I hope you like it, too. It’s perfect for New Year’s Eve or football parties. If you like spicy foods as I do, this spicy and delicious Buffalo Chicken Dip will be right up your alley, too.

This recipe is a spin-off of the ever-popular Velveeta, sausage, and Rotel dip–just spicier. I also use a mixture of cream cheese, milk, and shredded cheddar cheese instead of Velveeta. Because, to be honest, Velveeta freaks me out a little bit.

Dip chunks of crusty bread in it or your favorite corn chips. Either way, it’s a winner.

More Awesome Appetizers

how to make spicy sausage queso dip

In a medium-sized saucepan, melt butter on medium heat. While the butter is melting, break the cream cheese apart and add it to the butter. Stir the mixture until it smooths out.
Once the cream cheese is soft, add milk 1/4 cup at a time, whisking in between until the mixture is smooth.

Once all of the milk has been added and the mixture is smooth, turn heat to low, add Rotel and cooked sausage. Mix to combine.

Next, add shredded cheese and mix until cheese is melted.
Serve immediately, or cover and leave on the stove on the lowest setting and stir occasionally, or put it in a small crockpot on warm.
Serve with corn chips or crusty bread pieces.
Enjoy!

Tips for making Spicy Sausage Queso Dip

I like to cook the spicy Italian sausage so it’s nice and brown; aka, a little burnt.
When adding the cream cheese to the butter, I prefer to use a wooden spoon for this part, and then switch to a whisk once the cream cheese gets nice and soft. (See picture above.)
To keep it warm during serving, you can use a mini crockpot, or if possible, just leave it in a pot on the very lowest setting of your burner and stir it occasionally.

cook’s tools:

Spicy Sausage Queso Dip

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Spicy, creamy, meaty dip. Perfect appetizer for parties.

Author: Maria

Recipe type: Dip

Cuisine: Appetizer

Serves: 8

Ingredients

1 (8 ounce) cream cheese
2 tbsp butter
¾ cup milk
1 can Rotel Tomatoes
½ lb Spicy Italian Sausage, casing removed and cooked
1½ cups shredded cheddar cheese
cheese and cilantro for garnish if desired
Corn chips or chunks of crusty bread (for serving)

Instructions

In a medium-sized saucepan, melt butter on medium heat. While the butter is melting, break the cream cheese apart and add it to the butter. Stir the mixture it until it smooths out. I prefer to use a wooden spoon for this part and then switch to a whisk once the cream cheese gets nice and soft. (See picture above.)
Once the cream cheese is soft, add milk ¼ cup at a time, whisking in between until mixture is smooth.
Once all of the milk has been added and the mixture is smooth, turn heat to low, add Rotel and cooked sausage. Mix to combine.
Next, add shredded cheese and mix until cheese is melted.
Serve immediately, or if you need to keep it warm, put it in a small crockpot on warm or leave it on the stove on the lowest possible setting, covered and stir occasionally.
Serve with corn chips or crusty bread pieces.
Enjoy!