(Sponsored) This creamy and dreamy Kickin’ Cowboy Queso Dip is made with 2 different flavors of Borden singles cheese slices. It starts with classic American cheese that’s combined with Southwest Pepperjack cheese to give it some “kick.” When melted together the gooey cheese forms the perfect base for thick and chunky salsa, green onion, pork sausage and a mix of seasonings to give it just the right balance of salt and spice. Let us not forget the bacon, which gives this kickin’ cowboy queso dip mouthwatering smokey undertones. Serve with blue corn chips at your Halloween soiree and your lovable monsters can get busy dipping and creating their own cheeseburgers before the candy avalanche begins.
The makers of Borden cheese believe that cheese should be high quality, good for you and filled with local farm love. Everyone recognizes the face of Elsie the cow who has been gracing the packages of Borden cheese products for over 60 years. Kids love her too, so it’s only fitting that she be included in the Halloween festivities.
On Halloween it’s a given that the kids are going into sugar overload after trick-or treating, so it’s important to fill them up before they head out. Our tummy filling feast starts with kickin’ cowboy queso dip and cheeseburgers. Let the kiddos use cookie cutters to cut Borden cheese slices into festive shapes, like cats, pumpkins and spiders to top the grilled burgers. Prepare all of the fixin’s and have them set-up nearby so they can dress the burgers their way. For a little extra zing, to every 2 lbs of ground beef add a packet of Ranch salad dressing mix, Zesty Italian salad dressing mix or 1 envelope of onion soup mix. These savory goodies won’t take a ton of time to put together and the kids will love using cookie cutters to create their own edible art work.
Keep it simple, starting with the table top decorations using the Halloween theme that you like the most. Pumpkins, cats and spiders are a favorite at our house. Serving cheeseburgers and gooey queso dip loaded with protein and calcium is the perfect pairing to enjoy before the sugar buzz begins.
Disclosure – This is a sponsored conversation written by me on behalf of Borden Cheese. The opinions and text are all mine. Thank you for being supportive and allowing me to share the brands with you that I enjoy.
See it at Whatcha Crockin’? here
- 4 slices bacon
- 1 bunch green onions, chopped
- 8 oz ground pork sausage
- 1 cup medium thick and chunky salsa
- 1 cup whole milk
- 1 (16) oz package Borden Singles American Cheese Slices, unwrapped and quartered
- 1 (8) oz package Borden Singles Sensations Southwest Pepperjack Cheese Slices, unwrapped and quartered (See Cook's note)
- 1 Tbsp chopped pickled jalapeno, or to taste
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp lemon pepper
- ½ tsp ancho chili powder
- Tortilla chips and veggies for dipping
- In a heavy bottomed medium-size sauce pan, cook the bacon over medium-high until crispy. Use a slotted spoon to remove from the pan. Reserve 2 Tbsp of drippings discard or freeze the rest for another recipe..
- Reserve 2 Tbsp of onions for garnishing then add the remaining to the drippings in the skillet. Cook for 1 minute until softened then add the sausage.
- Continue to cook the sausage over medium-high heat until no pink remains. Drain any excess fat from the pan.
- Lower the heat to medium. Add the salsa, milk, cheese, jalapeno, cumin, onion powder, garlic powder, lemon pepper and ancho chili powder.
- Simmer over medium stirring constantly until the cheese has completely melted.
- Pour into the slow cooker and simmer on low for 1-2 hours then keep warm.
- Just before serving add the crumbled bacon back to the dip and stir, reserving 2 Tbsp for garnishing.
- Garnish with crumbled bacon and green onion just before serving.