We’re a football-loving household, even if we’re divided on teams—I’m a Chicago Bears fan and my husband roots for the Pittsburgh Steelers. Our friendly rivalry always makes game day more fun, and snacks are essential. One of our go-to recipes is Sausage and Chorizo Queso Dip. It’s fast and simple to prepare, reheats well, and freezes nicely for future games. It’s also a crowd-pleaser for parties—just remember to keep it warm in a crockpot, so make sure there’s an outlet where you’ll be serving it.
How to Make Sausage and Chorizo Queso Dip
Start by browning 1 lb (16 oz) of your favorite breakfast sausage together with a 9 oz package of chorizo. Cook until fully done and drain off as much grease as you can.
I recommend using a crockpot liner for cheesy dips—cleaning melted cheese out of a slow cooker can be a chore. If you prefer not to use plastic liners, skip it and clean the crockpot by hand. Place 16 oz of cubed Velveeta into the crockpot.
Add one 8 oz block of cream cheese. If you don’t have cream cheese on hand, you can substitute 8 oz of pepper jack for a bit more kick and a similar creamy texture.
Next, add two cans (undrained) of Rotel tomatoes. Choose mild, original, or hot depending on your heat preference—we used the hot variety for a spicier dip.
Top the cheese and tomatoes with the cooked sausage and chorizo (no need to stir). Sprinkle one packet of taco seasoning over the top, cover, and cook. In the crockpot cook on high for about an hour, or on low for 1–2 hours. Alternatively, you can bake it in a 350°F oven for one hour or smoke it at 250°F for 1.5–2 hours for a smoky twist.
Once the cheese is melted and the ingredients are hot, stir everything together until smooth and creamy. Set the crockpot to warm for serving and pair the dip with tortilla chips, crackers, or fresh vegetables.
Lastly…
Stir the dip occasionally while it’s on the warm setting and check your crockpot’s temperature. Slow cookers vary—some run hotter than others and the cheese can scorch if it gets too hot. Adjust the heat as needed to avoid burning.
Sausage and Chorizo Queso Dip
Ingredients
- 16 oz Breakfast Sausage
- 9 oz Chorizo
- 32 oz Velveeta, cubed, any flavor
- 8 oz Cream Cheese OR Pepper Jack Cheese
- 10 oz 2 Cans Rotel, undrained, any flavor
- 1 packet Taco Seasoning
Instructions
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Brown the breakfast sausage and chorizo until fully cooked; drain excess grease.
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Place a liner in the crockpot if desired, then add the Velveeta, cream cheese (or pepper jack), undrained Rotel, cooked meat, and taco seasoning.
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Cover and cook on low for 1–2 hours or on high for 30–60 minutes, checking occasionally. Oven or smoker methods are optional and will require different times.
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Stir until smooth and creamy. Keep on warm and serve with chips, crackers, or vegetables.
Check out these other recipes that would be great for game day!
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Cheesy Taco Stromboli
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Crispy Chipotle Chicken Tacos with Spicy Avocado Ranch
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Philly Cheesesteak Stromboli (Better Than Takeout!)
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Loaded Chicken Bacon Ranch Sub
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Pizza Enchiladas (Easy, Cheesy Pizza Roll-Up Bake)
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Copycat Taco Bell Mexican Pizza
