Southwest Queso Dip

Southwest Queso Dip

Servings: 10-12


1/2 pound sweet Italian sausage
1/2 pound hot Italian sausage
1 medium red onion, finely chopped
1 cup green bell pepper, finely chopped
1 (10-ounce) can Rotel Original
1 1/4 cups half and half
3 tablespoons all purpose flour
2 cups (8 ounces) Wisconsin Chipotle Gouda Cheese, grated
2 cups (8 ounces) Wisconsin Colby Cheese, grated
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, grated

Cooking Directions:

If sausages are in casings, remove. Brown sausage in a nonstick skillet over medium-high heat. Remove sausage and set aside. Remove all but 1 tablespoon of grease from the pan.

Cook onions and bell pepper in a pan over medium heat until soft, about 5 minutes. In a large pot, add sausage, onions, peppers, Rotel, and half and half. Cook over medium-low heat for 10 minutes. In a large bowl, toss together the flour and cheese. Stir cheese mixture into the pot containing the sausage and half and half mixture. Stir until cheese is melted and then remove from heat as soon as cheese has melted. Serve immediately or keep in a 1.5-quart slow cooker set to warm.

This recipe courtesy of Wisconsin Milk Marketing Board.

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