White Queso Dip (With Sausage)
White Queso Dip is made with white Velveeta, pepper jack, diced green chiles, sausage, cream cheese, and milk to make it ultra cheesy!
Servings: 10
Calories: 353kcal
Equipment
Ingredients
- 8 oz ground sausage, mild (not italian variety)
- 16 oz white Velveeta cheese
- 8 oz pepper jack cheese
- 8 oz cream cheese
- 1 cup whole milk
- 7 oz can of diced green chiles
- 1 teaspoon garlic powder
- cilantro, optional
- salsa or diced tomatoes, optional
Instructions
- In a frying pan over medium/high heat, cook ground sausage about 5 minutes and break into small pieces, until cooked through and no longer pink. Transfer to slow cooker.
- Prepare ingredients by shredding or dicing cheeses (including cream cheese) into smaller pieces for quicker melting.
- Combine pepperjack, white Velveeta, and cream cheeses along with milk, green chiles, and garlic powder in the slow cooker with the cooked sausage.
- Cook on low heat 2-3 hours until cheese is completely melted, stirring occasionally.
- Garnish with cilantro and/or salsa and serve warm.
Notes
Serve warm, keep warm by keeping in slow cooker on warm setting and stirring occasionally.
Store refrigerated in an airtight container for up to 5 days.
Nutrition
Calories: 353kcal | Carbohydrates: 9g | Protein: 20g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 1159mg | Potassium: 324mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 1006IU | Vitamin C: 7mg | Calcium: 491mg | Iron: 1mg
