This Sausage Queso Dip is the ultimate party appetizer!
Loaded with spicy ground pork sausage, two kinds of cheese, Rotel tomatoes, and sweet corn, this creamy, zesty dip comes together fast and keeps guests coming back for more.
Whether it’s game day, movie night, or a potluck, this hot queso is guaranteed to steal the show.
Why You’ll Love This Recipe
One-pan recipe – easy cleanup and no-fuss preparation.
Rich & creamy – made with both cream cheese and cheddar.
Hearty & satisfying – sausage and corn make it extra filling.
Perfect for entertaining – great for crowds and totally scoopable.
Fast to make – just 20 minutes from stovetop to table.
What You’ll Need (Ingredient Highlights)
Ground sausage – look for ground pork labeled “sausage” for best flavor.
Cream cheese – makes the dip creamy and smooth.
Rotel tomatoes with green chiles – adds spice and tang.
Corn – balances out the heat with sweetness and texture.
Cheddar cheese – sharp flavor that melts beautifully.
Garnishes – fresh tomato and chives add color and freshness.
Pro Tips Before You Start
Don’t drain the Rotel – the liquid adds flavor and helps with consistency.
Use full-fat cream cheese – for the creamiest texture.
Reserve a bit of cheese – to sprinkle on top before serving.
Taste before seasoning – sausage and cheese are salty already.
Serve warm – use a mini slow cooker or warming dish to keep it melty.
How to Make Sausage Queso Dip
Step 1: Brown the Sausage
Heat a deep skillet or pot over medium-high heat.
Add sausage and cook for 10–12 minutes, breaking it up as it browns.
Once fully cooked, use a paper towel and spatula to remove excess grease from the pan.
Step 2: Melt the Cream Cheese
Cut the cream cheese into cubes and stir into the hot sausage until fully melted and incorporated.
Step 3: Add Tomatoes, Corn & Cheese
Pour in the un-drained Rotel tomatoes and drained corn.
Add shredded cheddar cheese, reserving some for garnish.
Stir everything together and cook over medium heat until the cheese melts and the dip starts bubbling.
Step 4: Garnish & Serve
Remove from heat.
Top with diced Roma tomato, remaining cheddar cheese, and chopped chives or green onions.
Serve warm with tortilla chips or crackers.
What to Serve It With
Tortilla chips or corn chips
Sliced baguette or pita chips
Fresh veggie sticks (carrots, celery, bell peppers)
Nachos or loaded fries
As a taco or burrito filling
Variations / Substitutions
Spicy version: Use hot sausage and pepper jack cheese.
Add beans: Stir in a drained can of black beans for more texture.
Slow cooker: Transfer everything to a crockpot to keep warm for parties.
No corn: Omit if you prefer a smoother dip.
Extra smoky: Add a dash of smoked paprika or chipotle powder.
Storage & Leftovers
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended – cream cheese and cheddar may separate when reheated.
Reheat: Microwave in 30-second intervals, stirring often, or warm on the stovetop with a splash of milk to loosen.
FAQs
Can I make this ahead of time?
Yes! Cook it, cool it, and store in the fridge. Reheat before serving.
Is this dip spicy?
It has a mild kick from the Rotel, but you can use mild or hot versions to suit your taste.
Can I use ground beef or turkey instead?
Yes, but it won’t have quite the same flavor as sausage.
Add extra seasoning to boost it.
Do I need to soften the cream cheese first?
Nope! Just cube it and stir it in—it melts quickly into the hot sausage.
What kind of cheddar works best?
Medium or sharp cheddar melts well and has a bold flavor.
Pre-shredded works too.
Can I keep it warm for a party?
Yes! Use a slow cooker set to warm and stir occasionally.
How do I make it vegetarian?
Use plant-based sausage alternatives and keep the rest of the ingredients the same.
Final Thoughts
If you love comfort food that’s bold, cheesy, and guaranteed to please, this Sausage Queso Dip is your go-to recipe.
It’s simple to make, feeds a crowd, and brings people together around the snack table.
Once you serve this at a party, you’ll be asked to bring it again and again.
So go ahead, make a batch—and don’t forget the chips!
