Cheese dip is like Betty White: universally loved and welcome everywhere. Next time you need a tasty appetizer, crowd-favorite fare for entertaining or just a pick-me-up, our skillet queso is here for you!
This recipe has it all: cheese. Grilling. More cheese. Spicy sausage. Chips. And it can all be yours in just 90 minutes.
Prep time: 30 minutes
Cook time: 1 hour
- 1 pound spicy ground Italian sausage
- 1 pound block Velveeta
- 1/2 pound gouda
- 2 cans Rotel fire-roasted tomatoes and chilis
- 1/2 white onion, chopped
- 3 cloves garlic, minced
- 1 can diced jalapenos (optional)
- 1 can cream of mushroom soup
- 2 tbsp. Spicy Adams Rib Rubb
- 2 tbsp. instant espresso
- 2 tsp. salt
- 2 tsp. black pepper
- 1/2 cup cilantro
- Heat medium-sized cast-iron skillet on smoker or grill to 350 degrees.
- Add pork and cook until browned. Don't chop up into tiny bits - keep it in bite-sized chunks, no smaller than a nickel. Keep the fat in the pan and don't drain it.
- Push the meat to one side of the skillet. On the other side, add onion and garlic. Let them cook in the pork fat for a few minutes until translucent and aromatic, but not so long that they're brown and caramelized.
- Mix meat, garlic and onion all together in the skillet.
- Cut Velveeta and gouda into small chunks to help with melting. Add chunks to the skillet.
- Add all canned items, including the liquid.
- Mix Spicy Adams Rib Rubb and instant espresso. Then, add the blend to the skillet.
- Mix everything together and watch the color change. Cook on the smoker or grill for one hour. Add the cilantro in the last 15 minutes and mix. We like to save some cilantro to use as a garnish on the finished dip.
And then? Enjoy with your choice of chips. We're big fans of your classic tortilla chip, but the salt and lime ones pair nicely with this queso as well. Try it on fajitas, too. There's no wrong way to incorporate more queso into your diet.