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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


5 from 4 reviews

Description

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


Ingredients

Scale
  • 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
  • 6 cloves garlic, 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 

Instructions

  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.

Cooking in Cast Iron Skillet

  1. Brown Sausage and drain, set aside
  2. Saute onion in same skillet until translucent.
  3. Add chopped garlic and saute another 2 minutes.
  4. Stir in rotel and green chilies.
  5. Add spices and mix thoroughly.
  6. Cube cheeses and add them into the skillet.
  7. Stir as the cheese melts.
  8. Remove from skillet and place in storage container in fridge overnight.
  9. Pour mixture into cast iron skillet and bake at 350 degrees until bubbly, usually 20-25 minutes.
  10. Serve straight from the cast iron dish.

Notes

  • For one recipe of this dip, use 1 pound of sausage, 1 package of cream cheese,  1 can green chilis, 1 onion, 2 garlic cloves, 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