Sausage and Chorizo Queso Dip
We are huge football fans in this house, even though we are a house divided when it comes to which team we are cheering for. I am, unfortunately, a Chicago Bears fan and my husband likes the Pittsburgh Steelers. It has always been a fun little rivalry, but one thing we can always agree on is that watching the games requires snacks! One of our favorites is this Sausage and Chorizo Queso dip. It is super quick and easy to throw together and the leftovers can be used for quite a few different things or can easily be frozen and reheated for the next game! In addition to game day, this is also a great dip to take to parties. Just keep in mind that you will need to keep it warm in the crockpot so be sure that where you are taking it, you will have access to an outlet.
How to Make Sausage and Chorizo Queso Dip
The first thing you will do is brown 1 lb of your favorite breakfast sausage with a 9 oz package of chorizo. Drain as much of the grease as you can.
Okay. I don’t always use crockpot liners, but when it comes to cheesy dishes, I am definitely using one! Scrubbing hardened cheese off of them is a pain and these crockpot liners are an absolute lifesaver when it comes to that! I know that a lot of people are turned off or scared of the plastic and if that is you, I am not judging. Don’t use one if you don’t want to, just have fun scrubbing the cheese! Anyways. First thing is to add a 16 oz block of cubed velveeta in there.
Then add one block of cream cheese. (If you don’t have cream cheese, you can use 8 oz of pepper jack cheese.)
Next you will add 2 cans of undrained Rotel tomatoes. You can use any flavor. I used the Hot because we like it spicy!
Now pour the sausage and chorizo on top (no need to mix), along with one packet of taco seasoning put the lid on and cook on high for about an hour. You can also do this in the oven at 350 degrees for one hour or on the smoker at 250 degrees for 1.5-2 hours.
Mix it all together until it is a nice and creamy consistency. Turn your crockpot to the warm setting and enjoy with your favorite chips, crackers or vegetables!
Lastly…
You will want to stir this occasionally throughout the day and check the temp on your crockpot. Some stay way hotter than others, even on the warm setting. It will burn pretty quickly if it gets too hot, so just keep an eye on it and make adjustments if needed.
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
- Brown the breakfast sausage and chorizo until fully cooked, but do not drain the grease
- Place a liner in your crockpot (if desired), then add the velveeta, cream cheese, Rotel, the cooked meat and taco seasoning.
- Place lid on and cook on low for 1-2 hours or high for 30 minutes to 1 hour. (Cooking times will vary based on individual appliances.)
- After it is finished, stir well and enjoy with chips, cracker, or vegetables
Can I use all chorizo instead of both breakfast sausage and chorizo
Hi Shannon! You sure can! I think it will be great!