Slow Cooker Beef Queso Dip
This retro recipe is a favorite in my family! My Dad makes this for us when we are all together, and you can’t stop eating it once you start. Peep the secret ingredient that pulls it all together!
1–2 tablespoons butter or oil
1 large white onion, diced
5–6 cloves garlic, minced
1 pound ground beef
16 ounces spicy ground sausage, crumbled (like Jimmy Dean)
2 large bricks Velveeta Original Cheese
1 large can Rotel (or 3 small ones)
1 can condensed cream of chicken soup
Corn or tortilla chips, for serving
1. In a large skillet, heat the butter or oil over medium heat. Add the onion and garlic and sauté, stirring, until soft, 7–8 minutes.
2. Add the beef to the pan and cook, breaking up the meat, until lightly browned, 2–4 minutes. Add the sausage and cook, breaking up the meat, until browned, a few minutes more. It’s best to undercook the meat at this point—it will finish cooking in the slow cooker.
3. Using a slotted spoon, transfer the meat mixture to a slow cooker. Drain most of the fat from the pan, leaving a little behind.
4. Cut the Velveeta into cubes. Drain the Rotel. Add the Velveeta cubes, Rotel, and cream of chicken soup to the slow cooker. Mix very well.
5. Set the slow cooker to high and cook, mixing occasionally, for about an hour. Then, reduce the heat to low and cook for a few more hours.
6. Serve hot with corn or tortilla chips for dipping!