Description
This Cheesy Rotel Ranch Queso Dip is a flavorful and creamy party favorite combining browned sausage, melted Velveeta, a mix of shredded cheeses, Rotel tomatoes, and a zesty ranch seasoning blend. With a perfect balance of spicy jalapeño and smoky seasonings, it’s ideal as a dip for chips or a topping for nachos, ready in just 25 minutes.
Ingredients
Scale
Meat
- 1 pound Sausage (mix of Mild & Spicy)
Cheeses
- 16 oz Velveeta Cheese
- 8 oz Cream Cheese
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Monterrey Jack Cheese, shredded
Vegetables & Aromatics
- 1 Onion, chopped
- 4 to 5 Garlic Cloves, chopped
- 1 Jalapeno, chopped
Canned Goods
- 10 oz can Rotel Tomatoes (with juice)
Dairy
- 1/2 cup Milk
Spices & Seasonings
- 1 packet Ranch Seasoning Mix
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
Garnish
- Fresh Parsley or Cilantro, chopped
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the mixed mild and spicy sausage until browned and crumbly. This process should take around 7-8 minutes. Once cooked, drain excess grease and set the sausage aside.
- Sauté onion: Using the same skillet without cleaning, sauté the chopped onion over medium heat until it becomes soft and translucent, about 5 minutes. This helps absorb the flavorful browned bits left from the sausage.
- Add garlic and jalapeño: Add the chopped garlic cloves and jalapeño to the softened onion, cooking for an additional minute until fragrant, releasing their aromatic flavors. Remove from heat and set aside.
- Melt cheeses: In a separate large saucepan or Dutch oven over medium-low heat, combine the cubed Velveeta cheese and milk. Stir constantly until the Velveeta melts smoothly without lumps.
- Add cream cheese and ranch seasoning: Add the softened cream cheese to the melted Velveeta mixture and whisk until fully creamy and well combined. Stir in the ranch seasoning packet evenly.
- Combine vegetables and tomatoes: Add the sautéed onion, garlic, jalapeño mixture along with the Rotel tomatoes and their juices into the cheese mixture. Stir gently to combine.
- Incorporate shredded cheeses: Slowly fold in the shredded cheddar and Monterrey Jack cheeses, maintaining low heat to prevent the cheese from becoming stringy or separating.
- Blend sausage and seasonings: Stir in the browned sausage meat. Season the dip with cumin, onion powder, garlic powder, chili powder, salt, black pepper, and smoked paprika. Mix thoroughly to ensure all flavors meld together.
- Simmer the dip: Let the queso dip simmer gently for 5 minutes over low heat, stirring occasionally to maintain a smooth and creamy consistency.
- Serve and garnish: Transfer the hot queso dip to a serving dish or keep warm in a slow cooker. Garnish with freshly chopped parsley or cilantro before serving to add a fresh herbaceous note.
Notes
- Use a mix of mild and spicy sausage for balanced flavor; adjust spiciness by selecting your preferred sausage types.
- Do not clean the skillet after cooking sausage to incorporate the flavorful browned bits into the sautéed onions.
- If Velveeta is unavailable, substitute with processed cheese or a blend of cheddar and Monterey Jack for a similar creamy texture.
- If you prefer less heat, remove the seeds from the jalapeño before chopping.
- Keep heat low when melting cheeses to avoid graininess and ensure smooth blending.
- This dip can be kept warm in a slow cooker for parties and gatherings.
- Serve immediately with tortilla chips, crackers, or fresh vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
