Description
Cowboy Queso is a hearty, cheesy dip packed with savory ground sausage, three types of cheese, corn, black beans, and zesty lime juice. This flavorful and creamy appetizer is perfect for game day, parties, or a fun snack, served warm and garnished with fresh cilantro.
Ingredients
Scale
Meat
- 1 pound ground sausage
Cheeses
- 32 oz Velveeta cheese (cubed)
- 2 cups taco blend cheese (shredded)
- 8 oz cream cheese (cubed)
Vegetables and Legumes
- 2 (10 oz) cans Rotel (diced tomatoes and green chilies)
- 1 (15 oz) can corn (drained)
- 1 (15 oz) can black beans (drained)
- 1/2 cup red onion (diced)
Others
- 1 lime (juiced)
- 2 tablespoons cilantro (chopped)
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the ground sausage thoroughly until no longer pink. Drain excess grease from the skillet to avoid a greasy dip.
- Melt the cheeses: Reduce the heat to medium-low. Add the cubed Velveeta, shredded taco blend cheese, and cubed cream cheese to the skillet. Stir occasionally and cook until all the cheese is melted into a smooth, creamy mixture.
- Add vegetables and beans: Stir in the drained corn, Rotel (diced tomatoes and green chilies), drained black beans, diced red onion, and freshly squeezed lime juice. Cook for an additional 2 to 3 minutes, stirring frequently to warm through and allow flavors to meld.
- Finish and serve: Mix in the chopped cilantro for freshness, then transfer the queso dip to a serving bowl or keep warm in the skillet. Serve immediately with tortilla chips or your preferred dipping items.
Notes
- For a spicier queso, add chopped jalapeño peppers or a dash of hot sauce.
- Use low-fat cream cheese and reduced-fat cheeses to lighten the dip.
- Drain the sausage well to reduce grease and prevent the dip from becoming too oily.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Serve with tortilla chips, sliced veggies, or warm flour tortillas.
