clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
closeup of sausage queso in a bowl - 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

  • 3 packages cream cheese

  • 32 ounces Velveeta, or my homemade Velveeta

  • 3 cans of rotel tomatoes

  • 1 teaspoon Cumin or to taste

  • 1teaspoon Chili Powder or to taste


  1. Cook sausage until crumbly and no longer pink.
  2. While sausage is cooking, grease crockpot with non-stick spray.
  3. Add blocks of cream cheese, rotel, and velveeta.
  4. Top the cheeses with drained and cooked sausage.
  5. Put the lid on crockpot and heat on low until everything has melted.
  6. Stir frequently to prevent cheeses from sticking.
  7. Once cheese has melted, add your spices. If you are sure about the spice amount, you can add them at the beginning as well.
  8. 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 of Rotel tomatoes, 12 ounces of velveeta cheese, 1/2 teaspoon Cumin, and 1/2 teaspoon chili powder.
  • For a little heat, use Hot Jimmy Dean sausage instead of the mild (or a combination of both).
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (melting time)
  • Category: appetizers
  • Cuisine: American

Keywords: queso, rotel