Crock Pot Queso Sausage Dip Food

SAUSAGE QUESO DIP RECIPE (WITH REAL CHEESE!)

Steps:

• 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. Remove from heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips.

CROCK POT MEXICAN SAUSAGE DIP

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

CROCK-POT QUESO SAUSAGE DIP RECIPE

Steps:

• In a large skillet on the stove-top, cook and crumble the sausage.
• Drain off any excess fat from the sausage and add the cooked sausage to a 2.5 to 4 quart slow cooker.
• Dice the queso cheese and add the cheese as well as the diced tomatoes with green chilies. Stir to combine.
• Cover and cook on LOW for 1 hour, stirring every 15 to 20 minutes to make sure the cheese melts evenly.
• Turn slow cooker to WARM and serve with tortilla chips or cut up vegetables.

TWO-INGREDIENT SLOW-COOKER QUESO DIP

Steps:

• In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.
• Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.
• Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

CHILI QUESO DIP

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

SLOW-COOKER QUESO

Steps:

• In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
• Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.