Denise Clay's version of queso dip also includes sausage, giving this cheesy dip a new flavor.
This week's featured recipe, queso cheese dip, is usually a crowd favorite, and the cook's favorite as well.
You couldn't ask for an easier three- or four-ingredient dip, that can be placed in a Crock-Pot and kept warm while you are entertaining guests. Don't have a Crock-Pot? No problem. My sister-in-law Stacy makes this in a huge cast iron skillet and leaves it on low.
I've eaten queso cheese dip at all kinds of functions and I really can't ever recall seeing a Crock-Pot with any dip left in it.
You do have to keep an eye on the dip periodically and stir it well.
Denise Clay, the credit and collections manager here at the Citizen, brought in her version of the dip at our football kick-off party.
Denise puts a little spin in her dip. She uses half of the beef the recipe calls for and uses sausage as the rest of the meat ingredient. It is a fantastic idea. I highly suggest using the sausage the next time you heat up this cheesy dip.
Queso cheese dip
-1/2 pound of beef
-1/2 pound of sausage
One large block of Velveeta cheese, cut into chunks
One can of Rotel green chilies, regular
Brown the meat and drain off the fat.
Place meat in the Crock-Pot and turn it on low.
Add Velveeta cheese and Rotel.
Once cheese starts melting, stir ingredients together.
Continue to stir so it does not stick.
Serve the dip warm with tortilla chips.
Tip: If you would like to add a little kick to your dip, use a can of hot Rotel green chilies.