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A cast iron skillet and wooden spoon with Queso for a crowd - J Dub By Design™

J Dub’s Queso for a crowd


Check out my take on the popular rotel dip.  Cream cheese and sausage are my secrets to taking this dip from ordinary to extraordinary!


  • 3 pounds Jimmy Dean sausage ( I always use spicy, but you can use mild
  • 3 packages cream cheese
  • 32 ounces Velveeta, or my homemade Velveeta
  • 3 cans of rotel tomatoes (switch out to hot if you like)
  • 3 onions, chopped
  • 3 cans chopped green chilies, undrained
  • 3 T  Cumin or to taste
  • 3 T Granulated onion
  • 3 T Granulated Garlic
  • 3 T Chili Powder 


  1. Cook sausage until crumbly and no longer pink.
  2. Add in chopped onion and saute until translucent.
  3. While sausage is cooking, grease crockpot with non-stick spray. 
  4. Add blocks of cream cheese, rotel, and velveeta.
  5. Top the cheeses with cooked sausage and onion mixture.
  6. Put the lid on crockpot and heat on low until everything has melted.
  7. Stir frequently to prevent cheeses from sticking.
  8. Once cheese has melted, add your spices. If you are sure about the spice amount, you can add them at the beginning as well.
  9. When ready to serve, transfer the dip to a chafing dish or serve straight out of crock pot.


  • For one recipe of this dip, use 1 pound of sausage, 1 package of cream cheese,  1 can green chilis, 1 onion, 1 can of Rotel tomatoes, 16 ounces of velveeta cheese, 1 T Cumin, 1 T chili powder, 1 T granulated garlic, 1 T granulated onion
  • For a little heat, use Hot Jimmy Dean sausage instead of the mild (or a combination of both).
  • You don’t need to use a crockpot for the smaller version.  You can just make and serve this dip in a large cast iron skillet.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (melting time)
  • Category: appetizers
  • Cuisine: American

Keywords: queso, rotel