There’s something about the combination of spicy sausage, ground beef, and molten cheese that just makes life feel a little bit better. This Spicy Sausage and Corn Queso Dip is one of those feel-good, hearty dip recipes that brings people together, whether you're watching the big game or simply gathering with friends for a casual movie night.
This sausage queso dip couldn’t be easier to make. With just a few basic ingredients, you can whip up a dish that’s both indulgent and comforting. It’s similar to my other sausage queso dip, Spicy Sausage Queso, but with a few key differences. While the original features black olives for a savory twist, this version uses corn to add a subtle sweetness that contrasts beautifully with the spicy sausage. Both versions are delicious in their own right, so whichever you choose, you can’t go wrong!
The star of the show here is, of course, the sausage—using both mild and hot varieties gives this creamy dip depth and a little kick, without being too overpowering. Then there's the cheese. Ah, Velveeta, the creamy, melty magic that turns any dish into comfort food. We’re using both Mexican Velveeta and Queso Blanco Velveeta for a blend that’s as smooth as it is flavorful. And if you’re feeling extra indulgent, adding a bit of ground beef to the mix can take this to the next level, making it a true cheesy sausage dip recipe.
The addition of Rotel tomatoes, diced tomatoes, and green chilis gives this rotel dip a tangy edge, while the whole kernel corn adds a touch of sweetness and texture, making every bite a little party in your mouth. This corn dip truly shines as a party appetizer, perfect for holiday parties, game nights, or even the Super Bowl.
Ingredients Needed
- Mild breakfast sausage
- Hot breakfast sausage
- Ground beef (optional)
- Mexican Velveeta cheese
- Queso Blanco Velveeta cheese
- Green onions
- Rotel tomatoes
- Whole kernel corn
- Taco seasoning
- Green chiles
- Jalapeno pepper (optional)
- Canned tomatoes (optional)
- Tortilla Chips, for serving or try my Homemade Tortilla Chips!
- Corn Chips, for serving
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Serving Suggestions
This dip is best served warm with a big bowl of tortilla or corn chips. For a fun twist, try serving it with a side of sliced jalapeños or even some crispy bacon bits for extra crunch. If you’re feeling adventurous, use the dip as a filling for soft tacos or burritos. Trust me, it’s a game-changer.
This amazing dip also pairs well with other easy appetizers at your next family gathering, game night, or movie night. It’s one of those delicious recipes that fits perfectly into any spread, whether it’s for a big batch at holiday parties or a cozy night in with a few friends.
Commonly Asked Questions
Can I make this dip ahead of time?
Absolutely! You can prepare the dip ahead of time and store it in the fridge for up to 3 days. Just reheat it in the crockpot on low before serving.
How do I reheat leftovers?
Reheat in the crockpot on low, or microwave individual portions in 30-second intervals, stirring in between. If it's too thick, add some milk ¼ cup at a time to reach your desired consistency. And don't forget to stir periodically while it heats up to prevent scorching.
If you’re using a cast iron skillet, you can reheat it on the stove over medium heat, but keep a close eye to avoid burning.
Can I freeze this dip?
Yes, you can freeze it, though the texture may change slightly. To reheat, thaw in the fridge overnight and then warm it up in the crockpot. Give it a good stir to incorporate everything into a creamy consistency.
What if I can’t find Rotel tomatoes?
You can substitute with an entire can of diced tomatoes and a small can of green chiles.
Storing & Reheating Tips
- If you’ve got leftovers, store the dip in an airtight container in the refrigerator. It should keep for about 3-4 days.
- When you’re ready to enjoy it again, just pop it back into the crockpot on low heat until it’s warm and gooey. If you're in a hurry, microwave it in short bursts, stirring to ensure it heats evenly.
- Freezing is also an option, but keep in mind that the texture might be a bit different after thawing.
- For the best experience, enjoy it fresh or within a few days of making it.
More Appetizer Recipes
- Bleu Cheese Balsamic Kettle Chip Nachos
- Deep Fried Scorpion Tails (Shrimp Stuffed Jalapenos)
- Sweet and Spicy Sriracha Hot Wings
- Sausage Stuffed Mushrooms
Equipment Used:
-
All Clad Copper Core 12-inch Fry Pan/Skillet
-
Slow Cooker / Crockpot
-
Wooden Spoons
Spicy Sausage and Corn Queso Dip
Equipment
Ingredients
- 1 pound mild breakfast sausage
- 1 pound hot breakfast sausage
- 32 oz box Mexican Velveeta
- 16 oz box Queso Blanco Velveeta
- 1 bunch green onions sliced
- 2 cans Rotel tomatoes
- 2 cans whole kernel corn drained
- 3 tablespoons taco seasoning mix
- Tortilla chips for serving
- Fritos Scoops Corn Chips for serving
Instructions
- In a large skillet, brown the ground sausage. Drain any grease away.
- Return the pan with the meat to medium low heat.
- Add the green onion and sauté for about 3 minutes.
- Pour this mixture into a Large 10-quart crock pot.
- Cut the cheeses into cubes and add them to the crockpot.
- Add the drained whole kernel corn, cans of tomatoes and chilis, and taco seasoning.
- Cook on low setting, stirring occasionally until heated through and melted.
- Transfer to a serving dish or keep in slow cooker on warm to keep it warm.
- Serve with tortilla or corn chips.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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