Velveeta Queso Recipe (Rotel Dip)

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–+ servings

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Loaded cowboy queso in a cast iron skillet topped with jalapeños, diced tomatoes, and fresh cilantro

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4.62 from 230 votes

Velveeta Queso Recipe (Rotel Dip)

This loaded cowboy queso is a hearty, chunky Velveeta Rotel dip made with sausage, beans, and melty cheese. It’s rich, scoopable, and perfect for game day, parties, or anytime you want a warm, crowd-pleasing appetizer that eats like a meal.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Mexican

Difficulty: Easy

Servings: servings

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

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 oz. Velveeta cut into 1-inch cubes
½ cup freshly shredded pepper jack cheese
14.5 oz. Rotel tomatoes* (1 can) - do not drain
1 cup black beans drained and rinsed
¼ cup chopped fresh cilantro

Instructions

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 oz. Velveeta, ½ cup freshly shredded pepper jack cheese
Once melted, stir in the tomatoes, beans, and cilantro.
14.5 oz. Rotel tomatoes*, 1 cup black beans
Serve immediately with the homemade chips. Enjoy!
¼ cup chopped fresh cilantro

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Notes

*Use Mild, Original, or Hot Rotel depending on your heat preference. Mild keeps it balanced, while Hot adds a noticeable kick without extra ingredients.

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