Cowboy Queso Dip

Course Appetizer

Cuisine American

Keyword cowboy-queso-dip, easy-queso-dip, slow-cooker-dip

Prep Time 15

Cook Time 2

Total Time 2 15

Servings cups (approximately)

Calories 749kcal

Author Melissa Sperka

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

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.

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.