Easy Slow Cooker Velveeta Cheese Dip with Hamburger and Sausage
Sneak Preview: This easy Slow Cooker Velveeta Cheese Dip with Hamburger and Sausage makes a delicious appetizer for satisfying a hungry crowd! Green chiles, cream of mushroom soup, and Rotel tomatoes add flavor.
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Do you have a family cookbook? I wish I did, but it hasn’t happened yet. Meanwhile, my niece recently sent me this popular party-dip recipe to add to my future family cookbook.
She has lots of friends, so you can be confident that this recipe has been expertly taste-tested. Derinda writes, “In the spirit of the Super Bowl, this is our favorite Nacho Velveeta cheese dip with ground beef. It is definitely a meal in itself!”
With some big game days coming up, do you know what you will serve for snacks? Try this cheese dip if you need something simple that people will gladly devour.
Five Reasons To Ignore Your Good Sense and Enjoy This Dip
- It feeds many people and can be kept warm the entire game.
- Use a slow cooker to melt the cheese, then set the temperature to LOW to keep the queso warm throughout the game.
- Ground beef and breakfast sausage make this a substantial and filling cheese dip.
- Serve in individual baked tortilla cups to add a special touch.
- Leftovers make wonderful migas. See the FAQ below.
Happy Cooks Speak Up
“I made this for a young adult Bible study that my husband leads and it was a huge hit. Now they always want it! 🙂 Thanks for posting!” — MARGARET
Ingredients and Substitutions
- PORK SAUSAGE: Use breakfast-style ground sausage sold in tubes. Italian-style sausage will change the recipe significantly, so I don’t recommend it. Breakfast-style turkey sausage is another option.
- GROUND BEEF My favorite is an 85/15 blend of ground beef or hamburger. You’ll want to drain off excess grease, so the less fat you have going in, the better. Substitute ground turkey, if desired.
- ONIONS: Yellow or white onions suit this recipe. Use frozen onions if you don’t have fresh ones.
- GREEN CHILES: Canned chiles are the easiest to use in this recipe. Save yourself some time and buy the chopped ones. If you like spicy queso, add some chopped jalapeno peppers, either pickled (in a jar) or fresh.
- CONDENSED CREAM OF MUSHROOM SOUP: This is another timesaver. If you are cooking for somebody on a gluten-free diet, try making cream of mushroom soup from scratch.
- ROTEL TOMATOES: If you can’t find a can of Rotel tomatoes, substitute diced canned tomatoes + green chiles. Here in Texas, you can find many copycat and store brands of Rotel that would be satisfactory.
- VELVEETA CHEESE: Did you know there is a recipe you can make at home for Velveeta Cheese? I haven’t tried it, but it’s possible if you can’t find it where you live. Cheese Whiz is another option.
Serving Idea
Would you prefer to serve your cheese dip in individual containers? Try baking five or six-inch flour tortillas to make little bowls. You don’t need a fancy form or a fryer. Instead, you can do it with an upside-down muffin pan.
How To Assemble Queso Dip with Beef and Sausage
FAQs About Slow Cooker Velveeta Dip
According to Wikipedia, Velveeta is a brand name for a processed cheese product that tastes like American cheese.
Add evaporated milk to the mixture. Milk or half-and-half can also be used instead.
No. The liquid helps to make the Velveeta more dippable.
Try making Migas by adding approximately 1/4 cup of cheese sauce and a handful of crumbled tortilla chips to an uncooked scrambled egg in a non-stick skillet. Stir gently until all the egg is cooked. Serve with flour tortillas and salsa.
Yes. It is easy to cut in half or even thirds.
Yes. After browning the meat and onions, add the other ingredients, including the cheese, to the skillet. Heat slowly and stir until the cheese melts. The mixture will cool quickly (which is why a slow cooker is so helpful for serving). Quickly reheat the cheese in a microwave. Add milk or cream if it gets too thick.
Because of the meat, don’t keep this dip in the refrigerator longer than 3-4 days.
We favor corn chips like Fritos. Tortilla chips are also popular. Pita chips are another possibility.
A jar of salsa on the side is necessary for most of the guys in our family.
Yes. I pour it into zippered freezer bags. Microwave slowly and stir frequently to thaw. The outside edges get hot and bubbly in a hurry. Or, thaw overnight in the fridge.
Parting Thoughts: Thanks, Derinda, for an easy recipe that will surely be a hit at any party.
More Party Appetizer Ideas
- Warm and Toasty Nuts with Rosemary and Shallots
- White Queso and Corn Dip: A Star-of-the-Party Recipe
- Fresh Guacamole with a Surprise Twist
- Bacon-Wrapped Jalapeno Chicken Bites: Great on the Grill
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Velveeta Cheese Dip with Sausage and Hamburger
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Ingredients
- 1 pound (454 g) ground pork sausage breakfast-style
- 1 pound (454 g) ground beef
- 1 (70 g) small yellow or white onion, finely diced
- 1 (113 g) 7-ounce can green chilies, chopped
- 1 (284 g) 10.5-ounce can of condensed cream of mushroom soup
- 1 (264 g) 10-ounce can Rotel tomatoes
- 3 pounds (1360 g) Velveeta cubed
Instructions
- Brown 1 pound (454 g) ground pork sausage, 1 pound (454 g) ground beef, and 1 (70 g) small yellow or white onion, finely diced in a large skillet over medium heat. Break up the meat, and don’t stir until the meat starts to brown. Drain excess grease, if necessary.
- Add browned meat and onion along with 1 (113 g) 7-ounce can green chilies, chopped, 1 (284 g) 10.5-ounce can of condensed cream of mushroom soup, 1 (264 g) 10-ounce can Rotel tomatoes, and 3 pounds (1360 g) Velveeta into a slow cooker. Heat on LOW until cheese is melted (stir occasionally) and leave on LOW in the pot to serve.
- Garnish with chopped jalapenos, green onions, or cilantro if desired.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.