Sausage Cheese Dip

by Lana Stuart on October 16, 2013 · 12 comments

Sausage Cheese Dip

Now this is an old standby recipe! It’s based on the famous Velveeta RoTel Queso dip that everyone loves but with a few additions of my own. It’s great for any casual occasion and, honestly, I’ve never met anyone who didn’t like it. Never.

I remember serving this sausage cheese dip once when we had a bunch of people over. Any time we have people to our house, we always include their children in the invitation. One of our friends brought their pre-teen son on this occasion. It turned out that he’d never had this type of dip before and was a bit reluctant to try it at first. It took one bite. He was hooked. I thought that little guy was going to literally lick the bowl clean :-) That was years and years ago and BeeBop and I still giggle about it today.

Now I know this particular recipe is not the lightest, healthiest choice. There’s nothing delicate or fussy about it. It kind of falls into the category that I call “grub.” And sometimes, especially when there’s a game going on, you just crave a bit of “grub.” With a nice, cold adult beverage. This one satisfies that craving perfectly ;-)

Cooking sausage for Sausage Cheese Dip

Place a medium skillet over medium heat. Spray liberally with cooking spray. Break up the sausage into the pan and cook, stirring and separating the sausage until no pink color remains. Remove the sausage to a plate lined with paper towels to drain. (Note: I use our favorite breakfast sausage for this recipe. You could also use Italian sausage here.)

Add cheese and salsa to Sausage Cheese Dip

Cut the Velveeta into roughly 1-inch chunks and add it with the salsa to the same skillet. No need to clean the pan in between. And don’t worry if there’s some sausage stuck to the bottom, it’ll come up and become part of the dip :-) Stir constantly until the cheese is completely melted.

Add sour cream and pepper to Sausage Cheese Dip

Now add the sour cream, pepper, and drained sausage. Stir until thoroughly combined.

Serve with corn chips for dipping.

This recipe makes 4 servings. You can multiply it as many times as you wish to serve your guests. Also, I use mild sausage and mild salsa but feel free to use medium or hot versions of each if you like it really spicy!

Enjoy!

Sausage Cheese Dip
 
Prep time
Cook time
Total time
 
Warm, gooey, melty cheese with sausage and salsa! Serve with corn or tortilla chips for dipping.
Serves: 4 servings
Ingredients
  • Cooking spray
  • 4 oz. pan sausage
  • 8 oz. Velveeta cheese
  • ½ cup salsa
  • 2 tblsp. sour cream
  • ¼ tsp. pepper
Instructions
  1. Place a medium skillet over medium heat. Spray liberally with cooking spray. Break up the sausage into the pan and cook, stirring and separating the sausage until no pink color remains. Remove the sausage to a plate lined with paper towels to drain.
  2. Cut the Velveeta into roughly 1-inch chunks and add it with the salsa to the same skillet. Stir constantly until the cheese is completely melted. Add the sour cream, pepper, and drained sausage. Stir until thoroughly combined.
  3. Serve with corn chips for dipping.
Notes
This recipe makes 4 servings. You can multiply it as many times as you wish to serve your guests. Also, I use mild sausage and mild salsa but feel free to use hot versions of each if you like it really spicy!

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{ 12 comments… read them below or add one }

1 Norma | Allspice and Nutmeg October 16, 2013 at 1:21 pm

We all need “grub” in our lives from time to time. I have to make something for a potluck and I think I found the recipe I need. Thanks!

Reply

2 Lana Stuart October 16, 2013 at 3:05 pm

This is great for potlucks, Norma! It does need to be kept hot, but keeps really well in a crock-pot for several hours.

Reply

3 Miss P October 16, 2013 at 1:29 pm

That’s just not fair. This dip is addictive.

By the way, made your sausage swirls last night, and served with a lovely green salad for a healthy supper. It was really good.

Miss P

Reply

4 Lana Stuart October 16, 2013 at 3:06 pm

I know. Life’s not fair. Have another chip or two and a cold beverage and it’ll be alright :-)

Glad y’all enjoyed the sausage swirls!

Reply

5 Rocquie October 16, 2013 at 3:35 pm

Ha ha ha, I love it. Grub. That is so funny! Ha ha ha, I’ve made plenty of it just never had anything to call it. I’ve even made a few batches of this dip. Grub. Ha ha. Thanks for making my day. Ha ha ha ha.

Cheers,
Rocquie

Reply

6 Lana Stuart October 17, 2013 at 9:06 am

Glad you’re amused, Rocquie :-)

Reply

7 stef b October 16, 2013 at 4:51 pm

what’s “pan” sausage?

Reply

8 Lana Stuart October 16, 2013 at 5:25 pm

Stef – it’s the loose sausage, not links. Like the rolls of sausage you might see in the grocery store with the Jimmy Dean brand label.

Reply

9 Barbara | Creative Culinary October 16, 2013 at 6:11 pm

Are you sure we weren’t neighbors; I recall so many of your vintage recipes it’s amazing…including this one. Always warm and satisfying; wish I had some now!

Reply

10 Lana Stuart October 16, 2013 at 8:39 pm

Probably because we both likely started cooking during the same timeframe. You know…back when people actually shared recipes without worrying about who they “belonged” to? Sorry, couldn’t resist :-)

Reply

11 Mique October 17, 2013 at 9:15 am

Yum yum yum!! This stuff looks so good Lana!

Reply

12 Brenda @ a farmgirl's dabbles October 17, 2013 at 12:17 pm

This is one of my all-time favorites, Lana. LOVE!!!!

Reply

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