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Get ready to rustle up some serious flavor with this Cowboy Queso! Packed with zesty sausage, hearty beans, and a kick of beer, it’s the perfect dip for any gathering—just grab your tortilla chips and dig in!
This appetizer is the perfect pairing for taco night or really any Mexican meal. And you’ll definitely want to serve it at your next party or potluck! Here are some of our other go-to dips to try next: easy taco dip, addicting bean dip or this classic 7-layer dip.
This has quickly become my go-to dip when I need something easy that I know everyone will devour! Cowboy queso is very similar to our smoked queso dip, made with sausage and Velveeta cheese. However, this cowboy version is taken to the next level with the addition of beer, beans and corn! It’s quick and easy to whip up and makes a great appetizer for any occasion from parties to lazy weekends!
Velveeta cheese is a must in this dip because it’s incredibly melty and has the creamiest texture for dipping. Combine that with the sausage and all of the other flavorful ingredients, and you’ll have an amazing appetizer for game day, parties, or family get-togethers. Check out the recipe card at the bottom of the post for exact measurements.
Use chicken broth or beef broth to replace the beer in this recipe if you prefer!
This cowboy queso recipe requires little effort and has the best cheesy consistency and mouth-watering flavor! You won’t want to stop dipping!
Cook and brown the sausage over the stove then drain any excess grease. Add all of the remaining ingredients to the crock pot. Cook on high for 2 hours or on low for 4 hours.
Here are some suggestions for ways that you can customize this dip to make it your own and ideas for fun serving options!
This delicious cowboy queso dip is easy to store and keeps for days. Here’s the best way to keep it fresher longer.
Hot dips are just SO delicious! If you are looking for more incredible dip recipes, you have to try some of our other tried and true favorites! The hardest part is deciding which one to make first!
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In a large cast iron skillet, add the sausage. Cook and crumble over medium-high heat until no longer pink. Drain any grease once cooked through.
Stir in the chili powder, onion powder, and beer. Allow the beer to cook and reduce for about 4-5 minutes.
Add in the Velveeta cheese and Monterey Jack cheese. Reduce the heat to medium and melt the cheese, stirring occasionally.
Once the cheese is melted, stir in the beans, corn, and Rotel tomatoes and heat through for about 5 minutes.
Garnish with chopped cilantro, diced tomatoes, and jalapeños.
Serve warm with chips!
Calories: 484kcalCarbohydrates: 21gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 1439mgPotassium: 594mgFiber: 4gSugar: 7gVitamin A: 985IUVitamin C: 5mgCalcium: 564mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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