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Easy Spicy Sausage Queso
This spicy sausage queso is creamy, bold, and packed with flavor! Perfect for game nights, parties, or backyard BBQs—just grab a sturdy chip and dig in. It’s nachos in a bowl!
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Servings: 12
Calories: 453kcal
Equipment
- Slow Cooker optional
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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.2 lbs Velveeta processed 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.4 green onions
- Serve warm with tortilla chips or homemade tortilla chips.
Notes
Ingredient Substitutions
- 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
Serving: 1 serving | Calories: 453kcal | Carbohydrates: 15g | Protein: 28g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 2042mg | Potassium: 619mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1010IU | Vitamin C: 8mg | Calcium: 476mg | Iron: 2mg
*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.