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Easy Crockpot Queso Dip with Sausage in 20 Min

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This creamy, savory queso dip with ground sausage is perfect for game days, potlucks, or any gathering. Made with a blend of melted cheeses, evaporated milk, and a touch of spice, it stays silky smooth for hours in the slow cooker.

Ingredients

Scale
  • 1 pound ground sausage (mild or spicy breakfast sausage)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ounces block cream cheese, softened and cubed
  • 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups)
  • 8 ounces Monterey Jack cheese, freshly shredded (about 2 cups)
  • 12 ounces evaporated milk (about 1.5 cups)
  • 1 can (10 ounces) Rotel diced tomatoes with green chiles, undrained
  • 1 jalapeño, seeded and finely diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Brown the sausage: Place a large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until nicely browned and cooked through (about 6-8 minutes). Use a slotted spoon to transfer the sausage to a plate. Leave about 1 tablespoon of rendered fat in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the pan and cook, stirring occasionally, until translucent and soft (about 3-4 minutes). Add the minced garlic and cook for 30 seconds until fragrant. If using jalapeño, add it now and cook for 1 minute.
  3. Prepare the slow cooker: Spray the inside of a 4- to 5-quart slow cooker with non-stick cooking spray or rub with butter. Add the cubed cream cheese to the bottom.
  4. Add cheeses and liquid: Add the shredded cheddar and Monterey Jack cheeses on top of the cream cheese. Pour in the evaporated milk and undrained Rotel. Add the ground cumin, chili powder, salt, and pepper.
  5. Combine and cook: Add the cooked sausage and sautéed onion mixture to the slow cooker. Stir to combine. Cover and cook on LOW for 1.5 to 2 hours, or on HIGH for 45 minutes to 1 hour. Stir every 20-30 minutes if possible.
  6. Check consistency: After about 1.5 hours on low, stir the queso. It should be smooth and creamy. If too thick, stir in a splash of milk. If too thin, cook uncovered for 15-20 minutes.
  7. Taste and adjust: Adjust salt, heat (hot sauce or cayenne), or other seasonings to taste.
  8. Garnish and serve: Transfer the slow cooker to serving area or keep on warm setting. Sprinkle with fresh cilantro. Serve with tortilla chips, pretzel bites, or fresh veggies.

Notes

Grate your own cheese for the smoothest texture. Pre-shredded cheese contains anti-caking agents that can make the queso grainy. Evaporated milk is key to a velvety consistency; do not substitute with regular milk. Stir occasionally to prevent scorching. For a spicier version, use hot sausage, add a serrano pepper, or stir in hot sauce. Leftovers can be refrigerated for up to 4 days and reheated on the stovetop or microwave with a splash of milk.

Nutrition

Keywords: crockpot queso, queso dip, sausage queso, slow cooker queso, game day dip, party dip, cheesy dip

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