By: Becky Hardin
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This Velveeta Queso Recipe is the ultimate Super Bowl appetizer. This easy Rotel dip is loaded with Velveeta, beer, pepper jack, black beans, Rotel, and sausage! Make this for the Super Bowl and beyond!
Table of Contents
What’s in This Velveeta Queso Recipe?
If you’re a cheese dip lover, this Rotel Dip recipe with sausage, Velveeta, beans, and more is a must-make!
- Old El Paso Taco Boats: These make such a fun dipper! The boat shape is perfect for scooping up gooey, cheesy queso!
- Olive Oil Spray: Helps the chips brown in the oven.
- Taco Seasoning: Adds yummy Mexican flavor to the chips.
- Pork Sausage: Adds a delicious umami flavor to this dip.
- Salt + Pepper: Enhances the flavor of the sausage.
- Beer: I like to use an IPA, but any type of beer will work. It adds a complex flavor and helps the queso stay smooth.
- Velveeta: Makes the ultimate smooth and creamy queso.
- Pepper Jack Cheese: Adds a buttery and spicy flavor to the queso.
- Rotel: Adds that classic tomato and green chile flavor.
- Black Beans: Adds an earthy flavor.
- Cilantro: Brightens the queso and adds a herbaceous flavor.
Notes from the Test Kitchen
When melting the Velveeta, use low heat so it doesn’t burn. Stir often as well. If the queso seems to thick, add some more liquid to thin. Heavy cream, milk, and Rotel juice are great options.
If making in a slow cooker, add everything and cook on high for 2-3 hours. You can also keep the dip warm on the “warm” setting for long periods of time.
Variations on Rotel Dip
Any true dairy lover hasn’t lived until they’ve tried this Rotel Dip Queso. Feel free to add in other favorite ingredients that you might love such as chopped jalapenos, a layer of refried beans, Mexican rice, or whatever your heart desires! This recipe is so fun because it’s fully customizable.
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Recipe
Velveeta Queso Recipe (Rotel Dip)
4.59 from 215 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
Serves8
Print Rate
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Velveeta Queso Dip is loaded with sausage, beer, tomatoes, cheese, black beans, and more. It's the ultimate Super Bowl Recipe.
Step-by-step photos can be seen below the recipe card.
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Ingredients
For the Chips
- 13.4 ounces Old El Paso Taco Boats (2 (8-count) packages)
- Olive oil spray
- 1 ounce taco seasoning store-bought or homemade
For the Dip
- ½ pound pork sausage hot or regular, casing removed (such as Jimmy Dean)
- Kosher salt and freshly ground black pepper to taste
- ¾ cup Pale Ale beer or your favorite type of beer
- 16 ounces Velveeta cut into 1-inch cubes
- ½ cup freshly shredded pepper jack cheese
- 14.5 ounces Rotel tomatoes (1 can) – do not drain!
- 1 cup black beans drained and rinsed
- ¼ cup chopped fresh cilantro
Recommended Equipment
Instructions
For the Chips
Preheat oven to 350°F.
Cut the Taco Boats in half width-wise and place them on a large baking sheet. Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with the Taco Seasoning. Spray with more olive oil.
13.4 ounces Old El Paso Taco Boats, 1 ounce taco seasoning, Olive oil spray
Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.
For the Dip
While the chips are cooking, begin your dip: Start by browning the sausage in a medium skillet over medium heat. Season with salt and pepper to taste. Use a wooden spatula to crumble and turn the sausage as it cooks.
½ pound pork sausage, Kosher salt and freshly ground black pepper
Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
¾ cup Pale Ale beer
Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in.
16 ounces Velveeta, ½ cup freshly shredded pepper jack cheese
Once melted, stir in the tomatoes, beans, and cilantro.
14.5 ounces Rotel tomatoes, 1 cup black beans, ¼ cup chopped fresh cilantro
Serve immediately with the homemade chips. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- When melting the Velveeta, use low heat and stir often to prevent scorching or burning.
- If the queso seems too thick, you can add a small amount of liquid to thin it out. Options include milk, heavy cream, or even some of the juice from the Rotel can. Add it gradually and stir until you reach your desired consistency.
- If you’re serving the queso for a longer period, such as during a party or gathering, transfer it to a slow cooker or fondue pot on the warm setting to keep it at a desired temperature.
- If making in a slow cooker, you can add all dip ingredients (cook the sausage fully first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally. Enjoy!
Storage:Store Rotel dip in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 429kcal (21%) Carbohydrates: 39g (13%) Protein: 23g (46%) Fat: 20g (31%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 0.1g Cholesterol: 51mg (17%) Sodium: 1992mg (87%) Potassium: 502mg (14%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 1060IU (21%) Vitamin C: 7mg (8%) Calcium: 475mg (48%) Iron: 3mg (17%)
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Serving Suggestions
We have all kinds of fun Super Bowl recipes that pair really well with this Velveeta Rotel Dip. We recommend our Skinny Margarita, Chicken Wings, Chicken Tacos, and Tortilla Roll Ups to start!
How to Make Velveeta Queso Step by Step
Season the Taco Boats: Preheat your oven to 350°F. Cut 13.4 ounces (2 packages) of Taco Boats in half width-wise and place them on a large baking sheet. Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with 1 ounce (1 packet) of taco seasoning. Spray with more olive oil.
Bake the Taco Boats: Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.
Cook the Sausage: While the chips are cooking, begin your dip: Start by browning ½ pound of pork sausage in a medium skillet over medium heat. Season with salt and pepper to taste. Use a wooden spatula to crumble and turn the sausage as it cooks.
Add the Beer: Once the sausage is cooked through, add in ¾ cup of Pale Ale beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
Melt in the Cheese: Stir in 16 ounces of Velveeta and ½ cup of shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in.
Stir in the Rotel: Once melted, stir in 14.5 ounces (1 can) of Rotel tomatoes, 1 cup of black beans, and ¼ cup of chopped fresh cilantro. Serve immediately with the homemade chips. Enjoy!
How to Store and Reheat
Leftover queso can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it gently on the stovetop before serving. I do not recommend freezing this dip.
Can I use a different kind of Rotel?
Yes, you can use different varieties of Rotel in your queso, such as Mild, Original, or Hot, depending on your heat preference. Feel free to experiment and choose the one that suits your taste.
How can I make it spicier?
If you prefer a spicier queso, you can add additional ingredients like diced jalapeños, hot sauce, or crushed red pepper flakes. Adjust the amount to your desired level of spiciness.
Can I use real cheese instead of Velveeta?
While Velveeta is known for its smooth melting properties, you can substitute it with real cheese. However, keep in mind that the texture and consistency of the queso may differ. Consider using a cheese that melts well, like cheddar or Monterey Jack, and adjust the recipe accordingly.
Can I make it in a crockpot instead?
Yes! Cook the sausage fully, then add all of the dip ingredients (including the cooked sausage) to the crockpot. Cook on high for 2-3 hours, stirring occasionally, until warmed through.
Can I make it in the microwave?
Yes, you can make Velveeta queso with Rotel in the microwave. Brown the sausage, then place the dip ingredients in a microwave-safe bowl and heat it in short intervals, stirring in between, until the cheese is fully melted.
Can I freeze it?
It is not recommended to freeze Velveeta queso with Rotel. The texture of the cheese can change upon thawing, resulting in a grainy or separated consistency.
More Queso Recipes We Love
- White Queso
- Poblano Queso
- Queso Fundido
- Healthy Queso
- Vegan Queso
- See all of our Cheese Dip Recipes!
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