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Creamy Smoked Sausage Queso Dip: Easy Party Recipe

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A quick, smoky, and spicy smoked sausage queso dip that comes together in under 15 minutes. This rich, velvety dip uses a simple roux technique for a smooth texture without graininess, making it perfect for game day or late-night snacking.

Ingredients

Scale
  • 1 lb smoked sausage (Andouille or kielbasa), sliced into half-moons
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 4 ounces diced green chiles, drained slightly
  • 1–2 chipotle peppers in adobo, finely chopped
  • 1 tablespoon adobo sauce
  • 1/2 teaspoon ground cumin
  • 1 teaspoon taco seasoning

Instructions

  1. Slice the smoked sausage into thin half-moons. Heat a cast iron skillet or heavy-bottomed saucepan over medium heat. Add the sausage in a single layer and cook until browned and oils are released, about 5 minutes. Remove sausage from the pan, leaving the drippings behind.
  2. Reduce heat to medium-low. Add butter to the skillet with the sausage drippings. Once melted, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
  3. Sprinkle flour over the butter and garlic mixture. Stir constantly for 1-2 minutes to create a light golden roux.
  4. Slowly pour in the milk while whisking or stirring constantly to prevent lumps. Continue stirring until the mixture thickens slightly and comes to a gentle simmer, about 2-3 minutes.
  5. Stir in the diced green chiles, chopped chipotle peppers, adobo sauce, cumin, and taco seasoning. Simmer for 1 minute to meld flavors.
  6. Turn heat to low. Gradually add the shredded cheddar and Monterey Jack cheese, a handful at a time, stirring gently until fully melted before adding more.
  7. Once the cheese is melted and the sauce is smooth, stir in the cooked smoked sausage. Taste and adjust seasoning if needed. Serve immediately with tortilla chips.

Notes

Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Keep heat low when adding cheese to prevent separation. If the dip thickens too much, add a splash of milk. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with milk.

Nutrition

Keywords: smoked sausage queso, cheese dip, party appetizer, game day food, easy dip, spicy queso, kielbasa recipe, andouille dip

Find it online: https://tomyumy.com/creamy-smoked-sausage-queso-dip-easy-party-recipe/