Southwestern Crockpot Queso

Add all the ingredients to a slower cooker for a hands-off party appetizer! Packed with savory sausage, melty cheese, and a kick of spice, this easy dip is the ultimate party favorite, perfect for game day!

Course Appetizer

Cuisine American

Keyword Southwestern Crockpot Queso

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 293kcal

Author Melissa Rose

Ingredients

1 pound mild ground pork sausage
15 ounces whole kernel corn, drained
15 ounces black beans, drained
32 ounces Velveeta Queso Blanco, cubed (this comes in one giant block)
4 ounces cream cheese cubed
20 ounces Original Rotel (diced tomatoes with green chiles) (2 10-ounce cans)

Instructions

In a skillet over medium heat, cook the pork sausage (1 pound) until browned and fully cooked through. Drain any excess grease and transfer the cooked sausage to the crockpot.
Drain the corn (15-ounces) and black beans (15-ounces), then add them to the crockpot mixture. I like to rinse the beans but it's not necessary.
Cube the Velveeta Queso Blanco (32-ounces), then add to the crockpot with the sausage.
Add cream cheese (4-ounces), Rotel (20-ounces, undrained), into the crockpot.
Stir all ingredients to combine well. Cover the crockpot with a lid and set it to "low" for about 2 hours, stirring occasionally, until the cheeses are fully melted and the dip is smooth and creamy.
Once everything is melted and well-combined, give the dip one final stir and serve it warm with tortilla chips.

Notes

For extra spice, try using hot breakfast sausage or a spicier variety of Rotel. You can even add extra spices like chili powder or cumin.
To keep the dip warm during parties, leave the crockpot on the "warm" setting.

Nutrition