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The Ultimate Loaded Queso Dip

Yields16 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 16 oz hot breakfast sausage
 1 tsp olive oil
 1 small yellow onion, diced
 1 jalapeño pepper, minced
 1 poblano pepper, diced
 2 cans Rotel tomatoes
 1 can diced green chilies
 1 can black beans, drained and rinsed
 32 oz white Velveeta cheese, cut into cubes
 16 oz Mexican cheese blend, shredded (jalapeño jack and Monterrey Jack)
1

Using a large pot, cook the sausage until done. Drain and set aside. Add the olive oil and cook the onion, jalapeño pepper, and poblano pepper and cook until soft and the onions are translucent about 5 minutes. Add the sausage back into the vegetables.

2

Add the Rotel tomatoes (with the juice), green chilies, and black beans. Stir to combine.

3

Next, add the cheeses a little at a time, allowing them to melt before adding the next amount. Stir to combine. Serve warm.

Nutrition Facts

Servings 16