Velveeta Queso Recipe Rotel Dip

What’s in This Velveeta Queso Recipe?

If you’re a cheese dip lover like me, this Rotel Dip recipe with sausage, Velveeta, beans, and more is a must-make!

Olive Oil Spray: Helps the chips brown in the oven. Taco Seasoning: Adds yummy Mexican flavor to the chips. Pork Sausage: Adds a delicious umami flavor to this dip. Salt + Pepper: Enhances the flavor of the sausage. Beer: I like to use an IPA, but any type of beer will work. It adds a complex flavor and helps the queso stay smooth. Velveeta: Makes the ultimate smooth and creamy queso. Pepper Jack Cheese: Adds a buttery and spicy flavor to the queso. Rotel: Adds that classic tomato and green chile flavor. Black Beans: Adds an earthy flavor. Cilantro: Brightens the queso and adds a herbaceous flavor.

Notes from the Test Kitchen

When melting the Velveeta, I always use low heat and stir often so it doesn’t burn. If the queso seems to thick, I add some more liquid to thin. Heavy cream, milk, beer, and Rotel juice are great options. If I’m making in a slow cooker, I add everything and cook on high for 2-3 hours. You can also keep the dip warm on the “warm” setting for long periods of time. Be sure your ingredients like the sausage are cooked before adding.

Variations on Rotel Dip

Any true dairy lover hasn’t lived until they’ve tried this Rotel Dip Queso. Feel free to add in other favorite ingredients that you might love such as chopped jalapenos, a layer of refried beans, Mexican rice, or whatever your heart desires! This recipe is so fun because it’s fully customizable.

Serving Suggestions

I have developed all kinds of fun game day recipes that pair really well with this Velveeta Rotel Dip. I recommend serving with our Skinny Margarita, Chicken Wings, Chicken Tacos, and Tortilla Roll Ups to start!

How to Make Velveeta Queso Step by Step

Cook the Sausage: While the chips are cooking, begin your dip: Start by browning ½ pound of pork sausage in a medium skillet over medium heat. Season with salt and pepper to taste. Use a wooden spatula to crumble and turn the sausage as it cooks. Add the Beer: Once the sausage is cooked through, add in ¾ cup of Pale Ale beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally. Melt in the Cheese: Stir in 16 ounces of Velveeta and ½ cup of shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in. Stir in the Rotel: Once melted, stir in 14.5 ounces (1 can) of Rotel tomatoes, 1 cup of black beans, and ¼ cup of chopped fresh cilantro. Serve immediately with the homemade chips. Enjoy!

How to Store and Reheat

Leftover queso can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it gently on the stovetop before serving. I do not recommend freezing this dip.