Description

A rich, creamy, and smoky queso dip made in a single cast-iron skillet. Perfect for game day, this crowd-pleasing appetizer combines smoked sausage, sharp cheddar, pepper jack, and cream cheese for a comforting, shareable meal.

Ingredients

Scale

1 pound smoked sausage (Andouille or kielbasa), sliced into half-moons
1 medium yellow onion, diced
1 can (4 oz) diced mild green chiles
1 can (10 oz) Rotel tomatoes with green chiles
1/2 cup heavy cream
1/2 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon cumin
2 cups sharp cheddar cheese, shredded
2 cups pepper jack cheese, shredded
4 oz cream cheese, softened
1/4 cup fresh cilantro, chopped (for garnish)
2 green onions, sliced (for garnish)
Optional: Sliced jalapeños, diced avocado

Instructions

Prep ingredients: Slice the sausage, dice the onion, and shred the cheeses. Have the cream and sour cream ready.
Brown the sausage: Heat a 10-inch cast-iron skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes until browned and crispy. Drain excess fat if necessary, but leave some for flavor.
Sauté aromatics: Add the diced onion to the skillet with the sausage. Cook for 2-3 minutes until softened. Add garlic powder and cumin, stirring for 30 seconds until fragrant.
Build the sauce: Reduce heat to medium-low. Pour in heavy cream, sour cream, Rotel tomatoes (with juices), and green chiles. Stir to combine and simmer for 3-4 minutes until hot and bubbly.
Add cheese: Remove the skillet from heat. Stir in the softened cream cheese until melted. Gradually add the shredded cheddar and pepper jack cheese, stirring constantly until smooth and thickened.
Finish and serve: Taste and adjust seasoning if needed. Serve immediately topped with fresh cilantro, green onions, and optional jalapeños or avocado. Serve with tortilla chips or crusty bread.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of milk or cream.

Notes

Shred your own cheese to avoid anti-caking agents that cause graininess. Remove the skillet from heat before adding cheese to prevent separation. For a vegetarian version, swap sausage for extra beans and peppers. This dip stays warm for hours if transferred to a slow cooker.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 420
Sugar: 3
Sodium: 380
Fat: 18
Saturated Fat: 10
Carbohydrates: 48
Fiber: 2
Protein: 15

Keywords: smoked sausage queso, game day dip, cast iron skillet, easy appetizer, crowd pleaser, spicy cheese dip, football snacks