Cream Cheese Sausage Queso

13 January 2015

I am not, nor will I ever be, a food blogger.

I might send you to someone else's water kefir tutorial. I might have Michael Ruhlman's Ratio on hold at the library. I might complain about my persistent baking woes. And very very occasionally I will venture into recipe land. Like today.

Today I'm giving you a recipe, but instead of sheepishly, I'm doing it boldly. Boldly! Because I've recently realized that some (maybe even most????) people don't know about this sausage dip. I want to change that.

First let me remind you that I'm a Texan. Born and raised. My ancestors came over with the good ole Stephen F and though our original homestead has literally been swallowed by the Gulf of Mexico, our flag is still planted.

That means I grew up eating Velveeta and Rotel. I don't know if this is just a Texas thing, but it basically wasn't a party when I was little without a lukewarm crockpot of queso getting that lovely plastic-y film on top.

I love Velveeta and Rotel. Even if the words "Processed cheese product" send chills up my spine and clog my whole food trumpet, I still love Velveeta and Rotel. So if you're like me, and you've got this whole foods itch, but you still love a good queso, this recipe is for you. It's not good for you, but at least the cheese is real cheese.

Cream Cheese Sausage Queso
Despite my relentlessly inferior food photography: this stuff is so good and so easy.

Three ingredients.
1 lb of sausage (italian or breakfast sausage.) 
8oz of cream cheese 
One can of Rotel 

(You of course know that you're never supposed to eat canned tomatoes, right? Good.)

Three steps.
Brown the sausage. Add the cream cheese and tomatoes. Stir occasionally while cheese melts

There's a lot of wiggle room in the ratio of these ingredients. This specific ratio is pretty sausage heavy. Which is not a bad thing...

Serve with chips and then come back and tell me how you like it.

14 comments :

  1. Yes! I think you just showed me my husband's new favorite recipe! He speaks wistfully of the velveeta version of this dip but I can't bring myself to do it. Does it taste sufficiently like the original with cream cheese alone? I was guessing you were going to say cream cheese + grated cheddar.

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  2. Oh queso! Velveeta and rotel. Now I want. I haven't bought it in forever because of the baby weight gain, but oh how I want! I grew up with this combo. I've also had a buffalo chicken one that was pretty memorable ;) I like your tastebuds my friend.

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  3. Um, so I've never even eaten a real queso. It's shameful. But I looove everything tex-mex, so this seems like a perfect recipe for me to eat and consume entirely by myself! And Rotel is pretty much impossible to find up here, so I could just chop up a jalapeƱo and throw that in with a regular can of tomatoes right? Or a can of green chiles? I can find either of those, but it'll take some work!

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  4. Although I will definitely partake in queso when someone else makes it, the idea of actually purchasing Velveeta grosses me out. Definitely trying far more appetizing version out!

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  5. I have been craving this in my pregnancy and a southern friend introduced me to the cream cheese version a couple of years ago. We had it for dinner tonight... with a salad, because ..um.. like.. that counteracts the sausage and cream cheese completely..

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  6. So what is Rotel?? Asking for a Minnesotan friend. ;)

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  7. I was thinking the same thing, Nell. ;) But it looks delicious! Far too delicious. I'll be warring with myself over whether to try it.

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  8. So my better half makes the cousin to this recipe - velveeta, hamburger, and rotel - and the velveeta, even though I ate it growing up all the time, really grosses me out so I'm not a fan. But this, THIS, looks good. Passing it on to the husband pronto!!

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  9. It wasn't a party in Missouri without that delicious plastic film either. But I just couldn't buy it now. I'm definitely trying this!

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  10. holy mackerel, can anyone say Super Bowl appetizer?

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  11. I can't get down with purchasing and serving Velveeta, but I'm all over this version!

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  12. Hopped on over from the Sheenazing list and just wanted to say that this recipe is THE BEST. My friend in grad school shared it with me (back when) and yeah...I'm "saving" your post so I have an electronic version of it forever. Good luck! :)

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