The Best 3-Ingredient Mexican Queso Dip Recipe Is the Easiest Ever by Ann Marie Patitucci


The Best 3-Ingredient Mexican Queso Dip Recipe Is the Easiest Ever

A few years ago we were under a hurricane watch in the Richmond, Va., area. My husband had gone to the grocery store and picked up a combination of shelf-stable foods as well as some special treats for the kids, something to distract them as we experienced our first hurricane watch, especially since they might be out of school. My boys began referring to these special treats as “hurricane food.” One of the treats was a jar of queso and tortilla chips. Ever since that day, the boys have affectionately referred to queso as “hurricane cheese.”

Not a huge fan of store-bought Mexican queso, I've been looking for an easy queso dip recipe, preferably one for my slow cooker. I found the perfect slow-cooker cheese dip recipe, with only three ingredients and a few steps. I hope you enjoy it as much as we do.

To make this three-ingredient slow-cooker Mexican queso recipe you will need a loaf of processed cheese (it melts the best!), salsa and breakfast sausage. The sausage is browned in a skillet before being added to the slow cooker along with the cheese and salsa. Melt and you're ready to dip those tortilla chips! This queso is the perfect appetizer anytime.

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Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours and 5 minutes
Servings: 12 (or more)

Ingredients

  • 32 ounces (1 loaf) Velveeta cheese
  • 16 ounces (1 jar) salsa
  • 1 pound (16 ounces) breakfast sausage 

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Recipe Notes

  • Use hot breakfast sausage if you like your queso spicy.
  • If you don't want to use a slow cooker, melt the ingredients together in a saucepot over low heat, stirring often, or in the microwave, stirring often.
  • Store the queso in an airtight container in the fridge. Reheat over low heat in a saucepot or in the microwave.

Here's how to make it: 

  1. Cube the Velveeta cheese and add it to the slow cooker. Pour the salsa on top. Cook on low for 1 hour.
  2. Meanwhile, cook the sausage in a skillet, breaking it into small pieces with a spatula as it cooks. 
  3. Stir the cheese and salsa mixture in the slow cooker, then add the sausage, stirring to combine. Cook for another hour, or until cheese is melted and smooth. Serve with tortilla chips.

Nutrition Facts Per Serving

Calories: 262

Total Fat: 15.4g

Saturated Fat: 7.3g

Cholesterol: 77mg

Sodium: 1481mg

Total Carbohydrate: 10.9g

Dietary Fiber: 1.3g

Total Sugars: 6.8g

Protein: 22.8g

Vitamin D: 0mcg

Calcium: 262mg

Iron: 2mg

Potassium: 238mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
I use Rotel instead of salsa. But now thinking about trying it with my favorite fire-roasted salsa. Great recipe! Perfect for Memorial Day!
bepositive
Gotta have the cheese dip, yeah 😍
Elisa Schmitz
Queso dip is a weakness of mine. SO GOOD! Thanks for the easy recipe.
Delphine Kirkland
Easy yes! But Velveeta is non-food, low in crap.
Tenacious B
Great and easy recipe. Velveeta is shelf stable. No refrigeration needed. No prep. Straight to slow cooker. Been using this recipe since the early 80's.

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