Kickin' Cowboy Queso Dip
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Kickin' Cowboy Queso Dip

Servings 4 cups
Author Melissa Sperka

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 or 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 Pepperjack Cheese Slices substitute with 1 (12) oz package Borden Singles American Cheese Slices instead.