Sausage queso dip is creamy and hearty with bites of corn and fresh tomatoes. This queso dip is loaded with half a pound of REAL shredded cheddar and it’s one of our favorite Rotel recipes!
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Sausage Queso Dip
Sausage queso dip has to be one of the easiest dips ever! It has just a handful of simple ingredients and comes together quickly in 1 pan. It is perfect for parties or a game day appetizer just like our Cowboy Caviar, creamy Spinach Artichoke Dip, or Pico de Gallo.
The inspiration for this dip cake from one of my readers, Ksusha who shared her version, saying it was a “super easy dip that I almost never host without. It’s one of those things that never gets old.” Ksusha, thank you so much for sharing this with me!
Ingredients for Rotel Sausage Dip:
This Rotel dip recipe takes just a few simple ingredients: ground pork sausage, Rotel diced tomatoes and green chilies, canned corn, cream cheese, and real cheddar cheese. The garnish is just chopped tomato and green onion or chives.
Substitutions and Toppings for Queso Dip:
We love to change up this queso dip based on what we have on hand. Here are some ideas for queso variations:
- Other ground meat (i.e. chicken, beef, turkey) for ground sausage. If it doesn’t say “sausage” on the label, you may need to add additional seasoning to taste at the end.
- Chopped black olives for the corn
- Adding black beans and chopped jalapenos
- Adding taco seasoning and serve with sour cream
How to Make Sausage Queso Dip:
1. In a large dry pot or deep skillet over medium/high heat, brown sausage (10-12 minutes), breaking it apart with your spatula (the sausage releases enough oil to grease the pan). Pat sausage dry with a large paper towel to remove excess grease – push paper towel around the pan with a spatula until fully saturated then discard.
2. Cut cream cheese into pieces and stir it into browned pork cooking over medium heat until melted and incorporated.
3. Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn, and 8 oz shredded cheddar (reserve some cheddar to garnish the top if desired). Cook over medium heat, stirring occasionally just until bubbly and cheese is melted. Remove from heat, garnish with diced tomatoes, reserved cheddar, and fresh chives. Serve with tortilla chips.
It does melt into a perfectly creamy consistency and you’ll find that sampling at this stage is undeniably irresistible! This does make a big batch so it is absolutely party friendly.
Can I Make Queso in the Slow Cooker?
Our readers have also had success in making this queso dip in the crockpot. You can keep it warm for hours while the game is on so everyone can have seconds. Just make sure you brown your meat on the stove before adding it to the crockpot.
How to Reheat Leftover Dip:
If you’re fortunate enough to end up with leftovers, this queso dip reheats really well. You can microwave it for 1 1/2 minutes stirring every 30 seconds, or on the stovetop, stirring frequently until heated through.
More Party Dip Recipes:
We have lots of great dip recipes. Try some of our others for your next game day party:
- Hot Shrimp Dip -creamy and cheesy with shrimp and artichokes
- Buffalo Chicken Dip -great with chips and veggie sticks
- Southwest Hot Chicken Dip -extra cheesy
- Baked Spinach Artichoke Dip -always a hit at parties
- Avocado Ranch -quick and easy to make
Sausage Queso Dip Recipe (with Real Cheese!)
Ingredients
Ingredients for Sausage Queso:
- 1 lb ground pork sausage, make sure it says "sausage"
- 8 oz cream cheese, (no need to soften)
- 20 oz Rotel diced tomatoes & green chilies, (two 10oz cans)
- 15 oz can of corn, drained
- 8 oz medium cheddar cheese, shredded
Garnish for Queso Dip:
- 1 Roma tomato, diced
- 1 Tbsp chives or green onion, finely chopped
Instructions
- In a large dry pot or deep skillet over med/high heat, brown sausage (10-12 min), breaking it apart with your spatula (the sausage releases enough oil to grease the pan). When browned, remove excess grease by pushing a paper towel around the pan with a spatula until fully saturated then discard.
- Cut cream cheese into pieces and stir it into browned pork until melted and incorporated.
- Add 2 cans un-drained Rotel tomatoes, 15 oz can drained corn, and 8 oz shredded cheddar (reserve some cheddar to garnish the top if desired). Cook over med heat, stirring occasionally just until bubbly and cheese is melted. Season to taste with salt and pepper if needed.
- Remove from heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this recipe in 2012 and updated it in January 2020 with more tips, substitutions, reheating instructions and how to make Rotel queso dip in the slow cooker.
And that cute little hand is my son’s. He was my willing hand model.
Hi Natasha! Have you by any chance made this with other shredded cheeses? Just curious on how a variation would taste. Thanks!
Hi Dayle! I have not but another cheese that melts well such as pepper jack, or Monterey jack I think would be great to enhance and change the flavor.
I made this for a “guys movie night”. I put all the ingredients in a crock pot and served with scoops. It was destroyed! It was Great!
Awesome, good to know that it was a huge hit!
I made this for my boy Greg’s Uncle’s memorial service in Rhode Island. The food was amazing even during such a hard and dark time. He would have loved this recipe. If only I could’ve found it sooner. RIP Greg’s Uncle <3
Thanks for sharing that with us, Jacob. Good to know that you like this recipe.
Hi, just wondering what else would go with it, instead of chips? Thanks
Saltines, butter crackers, pita chips. Or if you are looking for a healthy alternative try carrots, celery stalks, green peppers, radish, or another veggie of your choice.
We ended up making this with minced chicken and just diced tomatoes (we don’t have cans where the chilies and tomatoes come combined and we kinda forgot haha), but it was absolutely amazing!! My boyfriend made sure there weren’t any leftovers haha. I also recommended my mom to try the recipe before I even got done eating. 😀
Another winner!
Awesome, great to hear that you both enjoyed it! Thanks a lot for sharing your review with us.
Hey Natasha, I tried making this recipe exactly like you have it and the taste was very chalky to me. Any recommendation as to why?
Hi Erica, can you tell me more about it, what do you mean it was very chalky? Were there any substitutions used when it comes to the recommended ingredients?
No I literally followed step by step and got exactly what you did but when eating it with chips there was a taste at the end that was just chalky taste, I’m not exactly sure how else to describe it.
It could have been the brand of cheese or cream cheese. I’ve had that chalky after taste when mixing certain cheeses with cream cheese.
Maybe it was your chips?? Were they old or stale? I’ve made this for years and never, ever chalky.
Chalky usually comes from using pre-shredded cheese. Buy a block of cheese and shred it yourself with a grater or food processor and you’ll probably not have the chalky problem.
This recipe is quick and delish! Made it for a potluck dinner for my husband’s employee’s. HUGE hit! 🥳👍
Thank you so much Natasha!
I’m so happy to hear this was a hit, Michelle! That’s so great!
So good!! We made this for a meal today. Wanted something easy for dinner. So we made nachos. 2 big thumbs up! 👍🏻
So good to know that, Shannon. Thank you for your great review!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you use store bought shredded cheese instead of shredding the Tillamook block?
Hi Sandy, we prefer it fresh but that should work!
Was looking for a new dip to make for get togethers. Found this recipe and it seemed to have good reviews. Tried it last night and OMG! Sooo good! I used Jimmy Dean hot sausage, hot rotel and added a few diced jalapenos. We like spicy in our house. Huge hit! I’ve been told it stays on list of things to make for every party From now on.
That’s just awesome! Thank you for sharing your wonderful review, Carrie!
Can you use salsa instead of rotel. I make my own salsa so have an abundance.
Hi Laura, there are so many varieties of recipes out there for salsa it is hard knowing exactly what yours is like but if you do the experiment I would love to know how you like this recipe!
i did try it with salsa and it tasted great!
Great to hear that! Thank you for sharing.
Wanted a small dinner, this worked out fine …
I’m glad you enjoyed this recipe!
We made breakfast burritos and used some of this left over dip omg so good!!!!
I’m so happy to hear that Vicky! Thank you for this amazing review!
Can leftovers be frozen? Wondering because my husband loves this but it makes a lot.
Hi Patricia, to be honest, I haven’t tested that to advise. I worry the cream will separate when defrosted. If you happen to experiment I would love to know how you like this recipe.
I can’t even remember how many times I’ve made this dip. It’s ALWAYS a hit and people always ask me for the recipe. You can’t mess it up and it reheats really well. Thank you, Natasha, for another great recipe!
Super! Thank you so much for your wonderful feedback.
If you were to use traditional mexican chorizo instead, what would you change? I’m fairly certain you can’t pat chorizo dry when initially cooking it with a paper towel.
Hi Keith, I haven’t tried that myself to advise. If you happen to experiment I would love to know how you like that!
This recipe is great. Last time I made it, as a twist, once I had everything mixed, I put it in a foil tray and heated it in my smoker at 225F for 1.5 hours stirring a couple time while heating.
I’m glad you enjoyed that Jason! Thank you for that great feedback.
This was the BIGGEST party hit. We refrigerated leftovers and ate it with tortilla chips following the party. Will be making this at future gatherings as well.
That’s just awesome!! Thank you for sharing your wonderful review, Jane!
We like spicy so for that extra kick I tossed in a couple of chopped Jalapenos. And for the boys for the extra, extra kick I added a Serrano. The peppers made it just right for us.
Awesome! Thank you so much for sharing that with me and for giving great feedback!
can you substitute frozen corn
Hi Kristin, I have not tested that with frozen corn, If you experiment, let me know how you liked the recipe