Back in our early married days, when weeknights had a way of turning into full-blown gatherings without much planning, we ran with a crowd that never needed a reason to get together. Someone always had a deck of cards, a cooler full of cold drinks, and a table that practically buckled under the weight of all the snacks. One night, my friend Amanda strolled in carrying a slow cooker full of bubbling, molten cheese, and from the first bite, I knew—this wasn’t just any queso. This was the queso.
Since that night, it’s been my go-to for just about every game night, backyard barbecue, and holiday party. This spicy sausage queso isn’t just a dip—it’s nachos in a bowl, with every chip loaded up with bold, meaty flavor and just the right kick of heat. It’s richer, heartier, and downright irresistible thanks to the hot breakfast sausage, which takes the classic Velveeta-Rotel combo to a whole new level. If you’re looking for a guaranteed crowd-pleaser—the kind of dip that vanishes faster than you can set the bowl down—this is it. Grab a sturdy tortilla chip and dive in.
Why You’ll Love This Recipe
- Rich, Creamy, and Bold – Velveeta gives this dip that signature silky texture, while the hot breakfast sausage adds just the right amount of spice.
- Feeds a Crowd – This is a big batch queso recipe, making it perfect for game day, Super Bowl Sunday, or any holiday party.
- Quick & Easy – Only a handful of simple ingredients and a slow cooker do all the work for you.
- Versatile – Enjoy it as a hot sausage dip with chips, drizzle it over nachos, or use it as a topping for baked potatoes or tacos.
If you’ve ever been to a Texas game night or backyard barbecue, chances are you’ve had some version of Velveeta cheese dip on the table. This queso, however, takes things up a notch.
The combination of creamy Velveeta, RO-TEL tomatoes and diced green chilies, and spicy sausage gives this dip an incredible depth of flavor. It’s rich, indulgent, and perfect for scooping with corn chips or homemade tortilla chips. If you’ve never tried queso with a little extra heat, this recipe will change the way you think about cheese dip forever.
Equipment List
- Large Skillet – To brown the hot breakfast sausage and sauté the onion.
- Wooden Spoon – Perfect for breaking up the ground sausage and stirring the dip.
- Slow Cooker (Optional) – Keeps the queso warm and smooth for hours.
- Cutting Board & Knife – For chopping the onion and green onions.
Ingredients You’ll Need for This Recipe
- Jimmy Dean Hot Breakfast Sausage – Adds a bold, zesty kick to the queso.
- Velveeta Cheese – Ensures a creamy consistency that stays smooth for hours.
- Rotel Diced Tomatoes & Green Chilies – A classic pairing with Velveeta cheese for that signature flavor.
- Onion – Adds a touch of sweetness and depth.
- Black Olives – Lends a subtle briny flavor (but can be omitted if you prefer).
- Cream of Chicken Soup – Sounds unexpected, but it enhances the rich, velvety texture.
- Green Onions – For a fresh, mild bite that complements the spicy sausage queso dip.
Instructions
Cook the Sausage & Onion
- In a large skillet over medium heat, brown the hot breakfast sausage, breaking it up with a wooden spoon.
- Drain off the excess grease, leaving about 1 tablespoon in the pan.
- Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Melt the Cheese & Combine Ingredients
- In a slow cooker (or a large pot over medium-low heat), add the cubed Velveeta cheese.
- Stir in the cooked sausage and onion mixture.
- Add the Rotel tomatoes, black olives, and cream of chicken soup.
- Stir well to combine everything.
Heat Until Smooth & Serve
Serve warm with tortilla chips or corn chips.
If using a slow cooker, cover and cook on low for about 1 hour, stirring occasionally.
If using a stovetop, keep the heat on low and stir frequently to prevent burning.
Garnish with sliced green onions before serving.
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Chef Secrets & Tips
- Balancing the Heat – If you want a milder queso, swap the hot breakfast sausage for mild sausage or even ground beef.
- Making It Extra Creamy – Add ½ cup sour cream at the end for an even smoother, richer texture.
- Spicing It Up – Toss in diced jalapeño peppers or a sprinkle of taco seasoning for a little extra heat.
- Keeping It Warm for Parties – Use the crock pot on low to keep it at the perfect creamy consistency for hours.
Serving Suggestions
This easy appetizer pairs beautifully with:
- Homemade Tortilla Chips
- Pico de Gallo for a fresh, zesty contrast
- Sour Cream on the side to cool down the spice
Commonly Asked Questions
Can I make this queso ahead of time?
Yes! Store in an airtight container in the fridge and reheat on the stovetop or in a slow cooker.
What can I use instead of Velveeta?
For a real cheese alternative, use 16 oz cream cheese + 2 cups shredded cheddar.
Can I freeze leftovers?
Technically, yes—but the texture may change. I recommend making fresh whenever possible.
Storage & Reheating Tips
- Refrigerator – Store in an airtight container for up to 4 days.
- Reheat on Stovetop – Heat over medium-low heat, stirring often, until creamy again.
- Slow Cooker Method – Set on low and stir occasionally until warmed through.
This spicy sausage queso dip is the kind of big batch, bold-flavored, Super Bowl Sunday must-have that keeps folks coming back for more. Whether you’re making it for holiday parties, game nights, or a backyard cookout, this dip is guaranteed to be a hit. So grab some corn chips, invite over some friends, and dig in—because nothing brings people together quite like a great dip.
More Appetizer Recipes
If you're the type who believes a gathering isn’t complete without a solid lineup of snackable, scoopable, and downright irresistible appetizers, you’re in the right place. Whether you’re hosting a party, planning a game day spread, or just craving a little something extra, these recipes will keep the crowd coming back for more.
Cowboy Caviar – A fresh and zesty mix of black beans, corn, tomatoes, and avocado tossed in a tangy lime dressing. Perfect for scooping with tortilla chips or piling onto tacos.
Mexican Seafood Cocktail – A bright and refreshing mix of shrimp, crab, and avocado swimming in a spicy tomato-based sauce with a splash of citrus. Think of it as ceviche’s bolder, saucier cousin.
Balsamic Kettle Chips with Blue Cheese and Truffle Oil – Crispy kettle chips drizzled with balsamic glaze, crumbled blue cheese, and a touch of truffle oil. A simple but wildly flavorful upgrade to your snack game.
Warm Skillet Bean Dip – A creamy, cheesy, and slightly spicy bean dip that’s baked to bubbly perfection in a cast-iron skillet. Best served straight from the oven with a pile of warm homemade tortilla chips.
Marinated Cheese – Cubes of sharp cheddar and creamy Monterey Jack soaked in a garlicky, herby marinade. A foolproof appetizer that’s bursting with bold, savory flavor.
Spicy Sausage and Corn Queso – A Tex-Mex queso twist with crumbled spicy sausage, sweet corn, and just the right amount of heat. A thick, creamy dip that’s guaranteed to disappear in minutes.
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Easy Spicy Sausage Queso
Equipment
- Slow Cooker optional
Ingredients
- 2 lbs Jimmy Dean hot breakfast sausage
- 2 lbs Velveeta processed cheese cubed
- 1 onion chopped
- 2 cans Rotel diced tomatoes & green chilies
- 1 cup chopped black olives drained
- 1 can cream of chicken soup
- 4 green onions sliced
Instructions
Cook the Sausage & Onion
- In a large skillet over medium heat, brown the sausage, breaking it into crumbles as it cooks.2 lbs Jimmy Dean hot breakfast sausage
- Drain excess grease, leaving about 1 tablespoon in the pan.
- Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.1 onion
Melt the Cheese & Combine Ingredients
- In a slow cooker or a large heavy-bottomed pot over low heat, add the cubed Velveeta cheese.
- Stir in the cooked sausage and onion mixture.
- Add the Rotel tomatoes (do not drain), black olives, and cream of chicken soup.2 cans Rotel diced tomatoes & green chilies, 1 cup chopped black olives, 1 can cream of chicken soup
- Stir well to combine, ensuring everything is evenly distributed.
Heat Until Smooth & Serve
- If using a slow cooker, cover and cook on low for about 1 hour, stirring occasionally, until the cheese is fully melted and the dip is smooth.
- If using a stovetop, keep the heat on low and stir frequently to prevent burning, cooking until the cheese is completely melted.
- Stir in sliced green onions and save a few for garnishing just before serving.
- Serve warm with tortilla chips or homemade tortilla chips.
Notes
- Velveeta Alternative: Use 16 oz of cream cheese + 2 cups shredded cheddar for a less processed version.
- Sausage Swap: Use mild breakfast sausage for a less spicy version or chorizo for an extra kick.
- Olives Optional: If you’re not a fan, simply leave them out.
- After browning the sausage and sautéing the onion, transfer everything to a slow cooker.
- Cook on low for 1-2 hours, stirring occasionally, until smooth.
- Switch to the warm setting to keep it hot for serving.
- Set the Instant Pot to Sauté mode and brown the sausage. Drain excess grease, leaving about 1 tablespoon.
- Add chopped onion and cook until softened.
- Stir in Rotel, black olives, and cream of chicken soup.
- Add Velveeta cubes and set to Keep Warm mode. Stir occasionally until melted, about 10-15 minutes.
- Once fully melted, garnish with green onions and serve warm.
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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