Texas queso sausage dip

When I lived in Houston about 10 years ago – my first time living in the Southwest – I was surprised by how pervasive Tex – Mex cuisine was from the grocery store to the fast food restaurant or from the fine dining restaurant to the vending machines. It took me a while to understand and appreciate just how special and tasty Mexican-inspired foods can be. Part of the reason I didn’t take right away is because I’m not someone who loves spicy, spicy foods. I like bold flavors but only with mild heat. One of my favorite dishes to make – and with which I could control how much heat to add – is this Texas-inspired queso sausage dip.

Many queso dip recipes will add green chiles or other spicy chili peppers. Mine is perfect (for me) without that. And truth be told, you could switch out almost any of the ingredients in this dish with what you have on hand. Don’t have white American cheese, use Velveeta. Don’t have Mozzarella cheese, how about a Monterey Jack. When these ingredients are hot and melted together, it’s the flavor of the combination that sings rather than any single ingredient.

And nothing is more savory than warm queso sausage dip on top of a restaurant-style tortilla chip. Yum! What’s your favorite “dipper” when you make queso dip?

queso sausage dip

Texas Queso Sausage Dip

Rating: 41

Cook Time: 2 hours

Yield: 8 to 10 servings

Texas Queso Sausage Dip

Ingredients

4 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1 cup white American cheese, cubed
1 tablespoon cornstarch
1 cup whole milk
1 cup white onion, minced
1 pound bulk mild Italian sausage, cooked and crumbled
1/2 cup black olives, chopped

Instructions

Combine all ingredients in a 4-quart slow cooker. Cook on LOW heat for 2 to 3 hours, stirring occasionally to combine. When mixture is completely melted and hot, it is ready to serve.

http://bakedchicago.com/texas-queso-sausage-dip/