Why You’ll Love This Recipe
This dip is rich, meaty, and satisfying with the perfect balance of creaminess, spice, and texture. It’s easy to prepare on the stove or in a slow cooker and feeds a crowd. With protein from sausage and beans, it’s more filling than traditional queso, and pairs perfectly with tortilla chips, bread, or even veggie sticks. Plus, it stays melty and delicious for hours—ideal for parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground pork sausage or ground beef
- Velveeta cheese (cubed) or processed cheese loaf
- Pepper jack or Monterey Jack cheese (shredded)
- Canned diced tomatoes with green chilies (such as Rotel)
- Black beans, rinsed and drained
- Corn (canned, fresh, or frozen)
- Jalapeños, diced (optional for heat)
- Onion, finely chopped
- Garlic, minced
- Milk or cream (optional, to thin the dip)
- Fresh cilantro or green onions, for garnish
- Tortilla chips, for serving
Directions
- In a large skillet over medium heat, cook sausage (or beef) until browned and fully cooked. Drain excess grease.
- Add chopped onions and garlic to the skillet. Sauté until softened, about 2–3 minutes.
- Stir in diced tomatoes, black beans, corn, and jalapeños (if using). Cook until heated through.
- Reduce heat to low and add Velveeta cubes and shredded cheese. Stir until the cheese is fully melted and the mixture is smooth.
- Add a splash of milk or cream if the dip is too thick.
- Garnish with chopped cilantro or green onions.
- Serve hot with tortilla chips. Keep warm in a slow cooker if serving for a party.
Servings and timing
Serves 10–12 as a dip
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Spicy version: Use hot sausage and add extra jalapeños or hot sauce.
- Vegetarian version: Skip the meat and add extra beans, corn, or sautéed mushrooms.
- Cheese swap: Use cream cheese for a tangy twist or cheddar for extra sharpness.
- Beer queso: Replace some of the milk with a splash of beer for a pub-style dip.
- Tex-Mex version: Add taco seasoning or a splash of enchilada sauce for extra flavor.
Storage/Reheating
Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring often. If the dip thickens, add a splash of milk or cream to return it to a creamy consistency. Freezing is not recommended, as the cheese may become grainy.
FAQs
Can I make Cowboy Queso in a slow cooker?
Yes! Cook the sausage first, then add all ingredients to the slow cooker and heat on low for 1–2 hours, stirring occasionally.
What kind of cheese works best?
Velveeta melts smoothly and gives a creamy texture. Pepper jack adds spice, but you can also use cheddar, Monterey Jack, or a mix.
Is Cowboy Queso spicy?
It can be! Adjust the heat by using mild or hot sausage and adding or skipping jalapeños.
Can I use ground beef instead of sausage?
Absolutely. Ground beef is a great substitute if you prefer a milder, beefy flavor.
What should I serve with Cowboy Queso?
Tortilla chips are classic, but you can also use pita chips, baguette slices, or veggie sticks.
Can I add other mix-ins?
Yes! Try chopped bacon, green chiles, hot sauce, or sautéed bell peppers for more variety.
How long can it sit out at a party?
Try to keep it warm in a slow cooker. Otherwise, don’t let it sit out for more than 2 hours.
Can I make it ahead of time?
Yes. Prepare and store in the fridge, then reheat in a slow cooker or on the stove before serving.
How do I thin out queso if it gets too thick?
Stir in a bit of milk or cream while reheating until it reaches your desired consistency.
Is Cowboy Queso gluten-free?
Yes, if all ingredients (especially sausage and cheese) are labeled gluten-free.
Conclusion
Cowboy Queso Dip is a rich, cheesy, and hearty appetizer that’s guaranteed to impress. With layers of flavor from sausage, beans, and spicy tomatoes, it’s more than just a dip—it’s a party essential. Perfect for scooping, sharing, and satisfying big appetites, this queso will earn a permanent spot in your appetizer rotation.
PrintCowboy Queso Dip
Cowboy Queso Dip is a rich and hearty cheese dip packed with sausage, melted cheese, spicy tomatoes, black beans, and corn. It’s a bold and flavorful appetizer perfect for game day, parties, or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
- 1 lb ground pork sausage or ground beef
- 1 lb Velveeta cheese, cubed
- 1 cup shredded pepper jack or Monterey Jack cheese
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned, fresh, or frozen)
- 1 jalapeño, diced (optional)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup milk or cream (optional, to thin)
- Fresh cilantro or green onions, for garnish
- Tortilla chips, for serving
Instructions
- In a large skillet over medium heat, cook sausage or beef until browned and cooked through. Drain excess grease.
- Add chopped onion and garlic to the skillet and sauté for 2–3 minutes until softened.
- Stir in diced tomatoes, black beans, corn, and jalapeño (if using). Cook until heated through.
- Reduce heat to low and add cubed Velveeta and shredded cheese. Stir frequently until cheese is fully melted and the mixture is smooth.
- If the dip is too thick, stir in milk or cream a little at a time until desired consistency is reached.
- Garnish with chopped cilantro or green onions.
- Serve hot with tortilla chips. To keep warm, transfer to a slow cooker on the “warm” setting.
Notes
- Use hot sausage or extra jalapeños for a spicier dip.
- Swap ground beef or turkey for the sausage if preferred.
- Stir in bacon, taco seasoning, or enchilada sauce for added flavor.
- Keep warm during parties using a slow cooker.
- Great with tortilla chips, bread, or veggie sticks.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
