Velveeta Queso Recipe (Rotel Dip)

This Velveeta Queso Recipe is my favorite Super Bowl appetizer. I made my version of easy Rotel dip but loaded it with Velveeta, beer, pepper jack, black beans, Rotel, and sausage! I make this for our family every game day, party, and beyond.

Notes from the Test Kitchen

When melting the Velveeta, I always use low heat and stir often so it doesn’t burn. If the queso seems to thick, I add some more liquid to thin. Heavy cream, milk, beer, and Rotel juice are great options.

If I’m making in a slow cooker, I add everything and cook on high for 2-3 hours. You can also keep the dip warm in the “warm” setting for long periods of time. Be sure your ingredients, like the sausage, are cooked before adding.

Variations on Rotel Dip

Any true dairy lover hasn’t lived until they’ve tried this Rotel Dip Queso. Feel free to add other favorite ingredients that you might love, such as chopped jalapenos, a layer of refried beans, Mexican rice, or whatever your heart desires! This recipe is so fun because it’s fully customizable.

Recipe Card

Velveeta Queso Recipe (Rotel Dip)

4.61 from 228 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 8

Author: Becky Hardin

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Velveeta Queso Dip is loaded with sausage, beer, tomatoes, cheese, black beans, and more. It's the ultimate Super Bowl Recipe.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Baking Sheet

Ingredients 

1x2x3x

For the Dip

• ▢ ½ pound pork sausage hot or regular, casing removed (such as Jimmy Dean)
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ ¾ cup Pale Ale beer or your favorite type of beer
• ▢ 16 ounces Velveeta cut into 1-inch cubes
• ▢ ½ cup freshly shredded pepper jack cheese
• ▢ 14.5 ounces Rotel tomatoes (1 can) – do not drain!
• ▢ 1 cup black beans drained and rinsed
• ▢ ¼ cup chopped fresh cilantro

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Instructions 

• Start by browning the sausage in a medium skillet over medium heat. Season with salt and pepper to taste. Use a wooden spatula to crumble and turn the sausage as it cooks.
  ½ pound pork sausage, Kosher salt and freshly ground black pepper
  
• Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally. 
  ¾ cup Pale Ale beer
  
• Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in.
  16 ounces Velveeta, ½ cup freshly shredded pepper jack cheese
  
• Once melted, stir in the tomatoes, beans, and cilantro.
  14.5 ounces Rotel tomatoes, 1 cup black beans, ¼ cup chopped fresh cilantro
• Serve immediately with the homemade chips. Enjoy!
  

Becky’s Tips

• When melting the Velveeta, use low heat and stir often to prevent scorching or burning.
• You can use different varieties of Rotel in your queso, such as Mild, Original, or Hot, depending on your heat preference.
• If the queso seems too thick, you can add a small amount of liquid to thin it out. Options include milk, heavy cream, or even some of the juice from the Rotel can. Add it gradually and stir until you reach your desired consistency.
• If you’re serving the queso for a longer period, such as during a party or gathering, transfer it to a slow cooker or fondue pot on the warm setting to keep it at a desired temperature.
• If you prefer a spicier queso, you can add additional ingredients like diced jalapeños, hot sauce, or crushed red pepper flakes. Adjust the amount to your desired level of spiciness.
• If making in a slow cooker, you can add all dip ingredients (cook the sausage fully first) into a slow cooker and cook on high for 2-3 hours, stirring occasionally. Enjoy!

Storage: Store Rotel dip in an airtight container in the refrigerator for up to 4 days.

Calories: 429kcalCarbohydrates: 39gProtein: 23gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 51mgSodium: 1992mgPotassium: 502mgFiber: 4gSugar: 9gVitamin A: 1060IUVitamin C: 7mgCalcium: 475mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Velveeta Queso Step by Step

Cook the Sausage: While the chips are cooking, begin your dip: Start by browning ½ pound of pork sausage in a medium skillet over medium heat. Season with salt and pepper to taste. Use a wooden spatula to crumble and turn the sausage as it cooks.

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Add the Beer: Once the sausage is cooked through, add in ¾ cup of Pale Ale beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally. 

Melt in the Cheese: Stir in 16 ounces of Velveeta and ½ cup of shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in.

Stir in the Rotel: Once melted, stir in 14.5 ounces (1 can) of Rotel tomatoes, 1 cup of black beans, and ¼ cup of chopped fresh cilantro. Serve immediately with the homemade chips. Enjoy!

How to Store and Reheat 

Leftover queso can be stored in an airtight container in the refrigerator for 3-4 days. Reheat it gently on the stovetop before serving. I do not recommend freezing this dip.

Serving Suggestions

I have developed all kinds of fun game day recipes that pair really well with this Velveeta Rotel Dip. I recommend serving with our Skinny Margarita, Chicken Wings, Chicken Tacos, and Tortilla Roll Ups to start!

more queso recipes to try

White Queso Recipe

Crockpot Queso

Healthy Queso