Recipe: Loaded Queso Dip

We pulled this yummy recipe together over the 4th of July and it was hit! We’ll be adding to our rotation for football season, give it a try!

What You’ll Need:

  • 1lb pork sausage (or regular)
  • 1 cup of your favorite beer
  • 32oz. Velveeta, cut into 1 inch cubes
  • 1 cup shredded Monterrey Jack cheese with jalapeno peppers
  • 2 (14.5-oz) cans Rotel Tomatoes, (do not drain)
  • 1 1/2 cups black beans, (drained and rinsed)
  • Fresh cilantro to garnish (optional)

What You’ll Do:

  • Brown sausage in a large skillet over medium heat. Crumble and turn the sausage as it cooks.
  • Once the sausage is cooked through, add in beer and allow to reduce for 3-5 minutes, stirring occasionally.
  • Stir in the Velveeta and Monterrey Jack Cheeses. Once melted, and Rotel, black beans and stir.
  • Serve warm with your favorite chips!

Crock Pot Option:

Cook Sausage thoroughly and add all ingredients into a crockpot and cook on high for 2-3 hours. Stir occasionally.

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