Cowboy Queso Dip
This post brought to you by Borden Cheese
This creamy Cowboy Queso Dip is made using two flavors of Borden cheese. It starts with classic American cheese that’s combined with Southwest Pepper Jack cheese to bring the heat. When melted together, the gooey cheese forms the perfect base for thick and chunky salsa, green onions, pork sausage and a mix of seasonings to give it just the right balance of flavor. Bacon, gives this kickin’ cowboy queso dip mouthwatering smoky undertones.
Easy Kickin’ Cowboy Queso Dip Recipe
Easy Kickin’ Cowboy Queso Dip RecipeThis variation of queso dip is unexpected. When developing this recipe for Borden, I wanted to use an easy-to-find ingredient in an unexpected way. Sliced cheese is similar to, if not equal to, that block of golden cheese that we all know, that’s commonly used for making cheese dip. Sliced easy melt American cheese is practically identical. The beauty of sliced cheese is, you can combine two flavors and not be committed to only American cheese to expand the flavor. You can of course, adapt this recipe using a block of easy melt cheese, instead. How to make Crockpot Cowboy Queso Dip:
- Cheese – One 16 ounce package Borden Pepper Jack Singles or classic American Cheese Slices, unwrapped and quartered. (See Cook’s note for more options).
- Bacon – Classic bacon.
- Meat – Ground pork sausage.
- Mix-ins – Green onions, chopped pickled jalapenos or canned green chiles, medium heat thick and chunky salsa, whole milk.
- Seasonings – Cumin, onion powder, garlic powder, lemon pepper and ancho chili powder.
- Tortilla chips and fresh vegetables for dipping.
How to Make the Best Cowboy Queso Dip Recipe
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. Checkout these Halloween party planning tips:
- 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 one 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.
- You may also like this baked Mexican Fiesta Dip and Smokin Pepper Jack Cheese Dip.
More Halloween Party Planning Tips
- 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.
- 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.
- Serving cheeseburgers and gooey queso dip loaded with protein and calcium is the perfect pairing to enjoy before the sugar buzz begins.
- You can store Cowboy Queso Dip chilled in the refrigerator for up to 4 days.
- Reheat in the microwave in small portions or in a saucepan over medium heat.
- The queso will solidify once it’s cooled. When reheating you may need to add more milk or water to thin.
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Cowboy Queso Dip
Ingredients
- 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 adjust to taste
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp lemon pepper
- 1/2 tsp ancho chili powder
- Tortilla chips and veggies for dipping
Instructions
- 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.
Notes
- If you are unable to find Borden Singles Sensations Southwest Pepper Jack Cheese Slices substitute with 1 16 ounce package of original Borden Singles American Cheese Slices instead.
- You can substitute using one 2 lb block of Velveeta or similar easy melt cheese, instead. When increasing the amount of cheese, increase the amount of milk to thin.
Melissa, this is so creative. I almost never have a block of Velveeta or similar in my fridge but, always have American cheese for burgers and sandwiches. Imagine our surprise when that’s all I needed to make a quick cheese sauce! You did it again, girl.
Ah love it, thanks!
can you pre make this and heat it next day?
Absolutely! You can reheat, just have a little milk or half and half ready to thin, if needed.
If you cant find Borden brand what other cheese do you recommend
Hi Ben, I hope you can but if not, use your favorite brand of sliced American and pepper jack cheese in the same amounts.