I posted this recipe a while back, but I never had any pictures of it. My father-in-law, Mike, makes this dip and it’s cheesy and addicting. It appears at every holiday. Easter? Cheese dip, sure! Christmas? Gotta have queso! 2nd Friday in June? Sounds like a good day for dip!
The queso starts with peppers, onions, and sausage cooked down in a skillet. Then you add some diced jalapenos (have you ever bought them diced like this? Love them!), and a can of chili.
Then your mini-crockpot gets stuffed to the gills with Mexican Velveeta.
And then you wait….
After an hour or so, cheesy goodness!! We serve with tortilla chip scoops or Frito scoops and make sure to get some when it’s first ready otherwise you won’t get any, it’s that good!!
Mike’s Amazing Queso Dip
1 Tbsp olive oil
3/4 cup diced onion
3/4 cup diced green pepper
1/2 tube of bulk (breakfast) sausage – you can use mild or hot
1 (15 ounce) can Hormel chili – with or without beans, your choice (I like beans!)
2 Tbsp diced pickled jalapenos (or more if you like the heat!)
16 oz brick of Velveeta – use Pepper Jack or Mexican
1) Heat oil over medium-high heat. Saute the onion and pepper until it’s lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.
2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).
3) Pour in chili and diced jalapenos. Cut Velveeta into large cubes and add to the sausage and vegetables. Cook over low heat until the cheese has melted and ingredients are well combined (stir occasionally). Enjoy with tortilla or corn chips!