This crock pot queso dip with Italian sausage gives our favorite traditional queso a twist with the great flavors of Italian sausage. The flavors of Italian sausage, cheese, Rotel, and other tasty ingredients meld perfectly to create a dip that will have everyone coming back for more.
Queso dip is a big favorite of my family, especially on game days. While we’ll eat this kind of dip almost any time, there’s just nothing like it when the game is blaring on the television. I’ve made queso for years, and I usually make it in the crock pot. Of course, after all those years, things can begin to feel stale, and I’ve never been one to make the same thing forever, anyway. That’s why I came up with this Italian sausage queso dip. It’s packed with all the flavors we love about classic queso but with an Italian twist that works really well!
Crock Pot Queso Dip Recipe
I love this dip. It’s so tasty and versatile. I can eat it with chips, as a quesadilla filling, or even use it in place of sour cream on nachos. It’s one of those things that you can do so much with. It’s perfect for game days, but it’s also a great dish to make in the winter when you want to warm up on a cold day. Also, it’s the perfect addition to any Taco Tuesday spread or just a weekend treat for snacking or to go with a movie.
No matter how you choose to eat it, this queso is always a winner. With the delicious flavors of Italian sausage, bell pepper, onions, cheese, Rotel, and cream cheese for even more creaminess, this recipe has absolutely everything you could ever ask for in your queso dip!
This recipe is super simple. You’ll just be sauteeing the Italian sausage, bell pepper, and onions, and then mixing that with all the other ingredients in the crock pot. It really doesn’t get much simpler. That being said, there are a few things to remember so that you get a dip that’s fantastic rather than just good.
Drain the Sausage Thoroughly
Italian sausage is much fattier than ground beef, so be sure you drain it exceptionally well. Pour your cooked sausage and veggie mixture into a strainer and let it set until the grease stops dripping completely. This ensures that you won’t end up with a greasy dip.
Dice the Velveeta Into Small Pieces
While this won’t make or break the recipe, it will speed up the cooking process. Dicing the Velveeta cheese into small pieces allows it to melt faster, which helps bring the entire recipe together more quickly. It also allows for the cheeses and the other ingredients to meld more easily, making for a tastier finished product.
Don’t Overcook the Queso
With most crock pot recipes, you can’t really overcook your food, but you can with this dip. If you allow the queso to stay on the heat for too long, it will separate, giving you a sort of weirdly watery dip that isn’t appetizing at all. Be sure you turn off the heat as soon as the recipe comes together to ensure that your dip looks as good as it tastes.
What I love about this crock pot queso dip is how versatile it is. Using this recipe, you can switch things up to create a dip that is tailor-made to your individual taste. It’s super easy to tweak it out, which makes a fun recipe to toy with. There are a few things you can do to switch it up and really make it your own.
Add Some Heat
If you love heat, feel free to add a kick of diced jalapenos. The flavor of the hot peppers pairs perfectly with the cheese and other ingredients, and it add a nice kick of heat that really makes it pop, as well.
Use a Sausage and Beef Mix
For a kick of that Italian sausage flavor without as much grease, use half Italian sausage and half ground beef to cut down on the grease while still getting that tasty Italian twist to your crock pot queso.
Try Chorizo Sausage
For an even spicier kick, use chorizo sausage in place of Italian sausage. It adds an even bigger kick of flavor to the dip that is super tasty.
Serving Crock Pot Queso with Italian Sausage
Serving this crock pot queso couldn’t be easier. Simply turn off the heat when the dip is finished cooking, place a ladle and a bowl of tortilla chips next to it, and let everyone dig in. With such an easy setup, it’s the perfect dish for almost any get-together. And you don’t even have to worry about doing the serving! Winner!
Storing Crock Pot Sausage Queso Dip
This queso will keep well in the refrigerator in an air-tight container for up to four days. For longer storage, you can freeze this dip for up to two months. I recommend freezing it in one or two-person portions in heavy-duty freezer bags so you don’t have to defrost all of your leftovers at once if you don’t need that much.
To defrost, simply put the frozen queso in a microwave-safe bowl and microwave at 30-second intervals until hot. You can also put the frozen queso in a pan and heat it on medium-low heat until hot.
Crock Pot Queso with an Italian Twist!
This crock pot queso with Italian sausage is a nice little twist on a classic favorite. The Italian sausage pairs perfectly with the classic queso ingredients found in this dip. It’s a delicious, easy recipe that everyone always loves. So give it a try. With something this delicious and easy, you owe it to yourself to make it!
Crock Pot Queso Ingredients
- Italian sausage, hot or mild
- Green bell pepper
- Rotel® tomatoes and green chilies
- Cream cheese
(Actual measurements are listed in the recipe card below).
How To Make Crock Pot Queso with Italian Sausage
Step 1 – Prep
In a large skillet, cook sausage, bell pepper, and onions over medium heat until sausage crumbles are cooked through and vegetables are tender. Drain grease.
Step 2 – Adding it Together
Add sausage mixture to small crock pot. Add remaining ingredients, stir, cover and cook on low for 3-4 hours or on high for 2 hours. Stir well. Serve and enjoy.
Try This Easy Crock Pot Italian Sausage Queso Today
Here are a few more appetizer recipes you might enjoy:
And Great Grub, Delicious Treats has a delicious and easy Cream Cheese Chili Dip you might enjoy too!
- 1 pound Italian sausage, hot or mild
- 1 green bell pepper, stem, seeds removed, diced
- 1 cup onions, chopped
- 10 ounce Rotel® drained
- 8 ounce cream cheese, cut into cubes
- 32 ounce Velvetta® cheese, cut into cubes
- In a large skillet, cook sausage, bell pepper and onions, over medium heat, until sausage is no longer pink and vegetables are tender.
- Drain grease and add sausage mixture to small crock pot.
- Add remaining ingredients, stir, cover and then cook on high for 2 hours or 3-4 hours on low.
- Stir before serving.