Do you like queso? I love queso. I grew up in Texas, so queso was a staple in my diet. Over the years I have experimented with different queso recipes and have the best restaurant style queso dip recipe to share with you. This recipe is simple and the majority of the recipe can be done on the stovetop, microwave or crockpot.
What you need
1lb Cooked Ground Pork Sausage
1 Brick Velveeta Cheese
1 Can Cream of Mushroom Soup
1 Can (Drained) Rotel
1 Small Can Diced Green Chilies
1-2 Cups of Milk (depending on the consistency you want)
Bag of Tortilla Chips
How To Make Restaurant Style Queso Dip
Brown your ground pork sausage. I use Jimmy Dean Regular pork sausage in the tube, but you can use whatever kind you’d like. This step can be done ahead of time. In fact, I have cooked 2 lbs of ground sausage and froze one pound; the next time I made this restraunt style queso dip, I pulled the bag of cooked sausage out of the freezer and let it defrost in the fridge overnight. This was a huge time-saver!
Cut the Velveeta into 1 inch by 1 inch cubes.
Dump everything except the milk (cooked sausage, cubed Velveeta, drained rotel, green chillies, cream of mushroom soup) into a bowl, your crockpot or a pot on the stove.
If cooking on the stove:
- Heat on low and stir often until the velveeta is melted
- Add milk and stir until the queso is the consistency you want
If cooking in crockpot:
- Heat on high until the Velveeta is melted- stir occasionally.
- If you notice the cheese is browning on the side of the crockpot, turn it down to medium or low.
- Add milk and stir until the queso is the consistency you want
If cooking in the microwave:
- Make sure to use a large microwave safe glass bowl
- Heat on high for 1 minute, take out and stir.
- Repeat the heating/stirring step until the cheese is melted
- Add milk and stir until the queso is the consistency you want
- You will likely need to reheat in the microwave for about a minute as the cold milk will lower the temperature of the queso dip
There are a few ways to customize this recipe. My husband loves to add chopped jalapenos. Also, check out what flavors of Rotel are at your grocery store. Our local store carries fire roasted Rotel which is my favorite. Of course, you can always pick up mild, original or hot Rotel depending on your spice tolerance! Finally, the amount of milk you use will determine the consistency of the queso dip. If you want it super thick, use just a little bit of milk, but if you want it more runny, use more milk. It is completely up to you. Just keep in mind, you can always add more milk, once you have added the milk, you can’t take it out!
This restaurant style queso dip is one of my favorite appetizers to bring to parties. Everyone eats it up!! My boys also love this dip. My oldest would eat queso with a spoon if I let him.
Serve the queso hot in a bowl with a side of chips.
