Slow Cooker Sausage Queso Dip (Real Cheese)

Hot melted cheesy voluptuous dip with tender juicy sausage devoured one chip at a time, will turn any gathering into a comforting session of indulgence. The taste of the sausage fills the rich creamy dip with explosions of flavor and delicious texture. My family met me at the table, started laughing and talking over the day as they worked their way through the first bowl. This dip is perfect as a snack or appetizer and requires little attention when in the slow cooker. Use the cooker to keep it warm until you are ready to serve with your favorite tortilla chip and watch it magically disappear.

This recipe is easy to prepare and almost effortless to make. Simply follow the instructions below, watch the short video for tips and techniques to have a bowl of foodlicious satisfaction at a table near you. Please note: fast hands may be required to get the best chips for scooping large mouthfuls of this delicious Sausage Queso dip.

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Serve with tortillas, crackers or toasts.

Ground Sausage

Place the ground sausage in a skillet and cook for 5 minutes or until no longer pink. Work the sausage with a wooden spoon as it cooks to make small pieces. Turn off the heat and drain the grease.

Place the drained meat into a slow cooker. Add the rest of the ingredients.

Cook on high for 2 hours or low for 4-5 hours.

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Slow Cooker Sausage Queso Dip (Real Cheese)

0 from 0 votes
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer, Snack
Cuisine American, Mexican
Servings 8

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb ground pork sausage country, mild, medium or hot
  • 2 cups mild shredded cheddar cheese
  • 8 oz cream cheese softened
  • 20 oz Rotel tomatoes and green chiles

Instructions
 

  • Place the ground sausage in a skillet and cook for 5 minutes or until no longer pink. Work the sausage with a wooden spoon as it cooks to make small pieces. Turn off the heat and drain the grease.
  • Place the drained meat into a slow cooker.
  • Add the rest of the ingredients. Optional: mix.
  • Place the lid on. Cook on high for 2 hours or low for 4-5 hours. Remove the lid.
  • Mix well.

Serve with tortillas, crackers or toasts.

    Video

    Keyword best slow cooker sausage Queso dip recipe, easy slow cooker sausage Queso dip recipe, Sausage queso dip with real cheese recipe, slow cooker sausage queso dip
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    Instant Pot Greek Chicken

    This Instant Pot Greek Chicken delivers a gorgeous presentation with promises of a delicious and crispy reward that partners well with Tzatziki sauce. The chicken remains extremely tender and full of marinated juice and once removed from the broiler the aroma will turn your house into a home. The chicken keeps well in the refrigerator but is best enjoyed fresh from the Instant Pot broiler. Serve with your favorite greek style salad and have a well balanced Mediterranean meal.

    Bring satisfaction with ease to the next food planning session by watching this video and following the instructions below. Click the link located in the instructions for my personal favorite scratch made tzatziki sauce. Feel free to let me know what you think of this dish because I love to interact about food almost as much as I lover cooking or eating it.

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    Ingredients

    Add the rest of the ingredients (except tzatziki sauce) to the container and mix well until everything is evenly coated.

    Cover and refrigerate for at least 3 hours.

    Add 1 cup of water to the cooker. Place the trivet inside. Place the marinated chicken on the trivet. Spread the rest of the marinade over the chicken using a spoon.

    Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure.

    If you have an air-fryer lid: press the broil (400°F) button and cook for 12 minutes.

    Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.

    Highly recommended to pair with tzatziki sauce. Serve with rice, pita bread, vegetables or salad.

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    Instant Pot Greek Chicken

    4.25 from 8 votes
    Cook Time 22 mins
    Marinate 3 hrs
    Total Time 3 hrs 22 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 4 bone-in chicken thighs
    • ½ cup plain greek yogurt
    • 2 tbsp olive oil
    • 2 tbsp lemon juice about ½ lemon
    • 3 garlic cloves grated
    • ½ tsp salt
    • ½ tsp black pepper
    • ½ tsp dried oregano
    • ½ tsp dried thyme

    Serving (optional)

    Instructions
     

    Marinate

    • Clean and pat the chicken thighs dry. Place them in a container.
    • Add the rest of the ingredients (except tzatziki sauce) to the container and mix well until everything is evenly coated.
    • Cover and refrigerate for at least 3 hours.

    Pressure Cook

    • Add 1 cup of water to the cooker. Place the trivet inside.
    • Place the marinated chicken on the trivet. Spread the rest of the marinade over the chicken using a spoon.
    • Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
    • If you have an air-fryer lid: press the broil (400°F) button and cook for 12 minutes.
      Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.

    Highly recommended to pair with tzatziki sauce.

      Serve with rice, pita bread, vegetables or salad.

        Video

        Notes

        Keyword best instant pot greek chicken recipe, easy Instant pot greek chicken recipe, Instant pot greek chicken, pressure cook greek chicken
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        Soy-Marinated Eggs (Mayak Eggs)

        Delicious Soy-Marinated Eggs are the perfect tasty topper for a warm bed of rice. When you bust the soft boiled egg the yolk will spill its heavenly rich flavor over the steaming bed of white rice. This soy marinade is savory and delicious. Best part is you can keep reusing it until you have had your fill of tasty eggs. This is a simple and affordable way to add a bit of sophistication to Avery simple dish.

        When I first presented this to my family, it was met with curiosity. But when they busted the eggs and took a bite, it turned a normal almost boring meal into a visually pleasing and tastebud rewarding experience. This is a great technique to prep for meals during the week to help when you are running short on time. The longer the eggs stay in the marinade the more saturated with savory flavor they become. As you remove eggs continue to add fresh ones tot he marinade and have protein at the ready for those times the youngsters have to feed them selves. Watch the short video, follow the simple instructions and create your very own foodliciousd incredible edible egg.

        Serve with rice, noodles or toast.

        Ingredients

        Fill pot half way with water and add 1 tsp vinegar. Bring to a boil. Slowly add eggs into the pot (make sure the eggs fully submerge). Cook for 6 minutes ~soft boiled and 10 minutes ~hard boiled. Highly recommended: set a clock/timer.

        Transfer the eggs to a bowl of ice-water. Let eggs chill for 10 minutes.

        Gently crack, peel and rinse the eggs.

        Marinade ingredients

        Gently place the boiled eggs in the marinade.

        Cover with a lid. Refrigerate at least 4 hours but preferably 8 hours. Rotate the eggs after 2-3 hours (to marinate the other side).

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        Soy-Marinated Eggs (Mayak Eggs)

        5 from 2 votes
        Prep Time 10 mins
        Cook Time 6 mins
        Total Time 16 mins
        Course Main Course, Side Dish
        Cuisine Asian, Korean
        Servings 6

        Ingredients
          

        • 6 large eggs preferably organic room temp. at least 1 hour
        • 1 tsp white vinegar
        • 1 tbsp toasted sesame seeds optional

        Marinate Sauce

        • ½ cup soy-sauce
        • ½ cup warm water
        • ¼ cup sugar
        • ½ cup green onions chopped
        • 3 garlic cloves minced
        • 2 medium shallot minced
        • 2-4 Thai peppers chopped

        Instructions
         

        Cook

        • Fill pot half way with water and add 1 tsp vinegar. Bring to a boil.
        • Slowly add eggs into the pot (make sure the eggs fully submerge). Cook for 6 minutes ~soft boiled and 10 minutes ~hard boiled. Highly recommended: set a clock/timer.
        • Transfer the eggs to a bowl of ice-water. Let eggs chill for 10 minutes.
        • Gently crack, peel and rinse the eggs.

        Marinade

        • Add sugar and warm water to a food container. Mix until the sugar is fully dissolved.
        • Add the rest of the marinade ingredients to the container and mix well.
        • Gently place the boiled eggs in the marinade and cover with a lid.
        • Refrigerate at least 4 hours but preferably 8 hours. Rotate the eggs after 2-3 hours (to marinate the other side).
        • Optional: When ready to serve, sprinkle toasted sesame seeds on to the eggs.

        Serve with rice, noodles or toast.

          Video

          Keyword best soy marinade egg recipe, easy soy marinade eggs recipe, korean soy marinate eggs recipe, mayak egg recipe, soy marinade eggs
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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          Instant Pot Texas Beef Brisket Chili

          Texas style chili featuring tender moist chunks of delicious beef brisket served in a soup of infused flavors will put a fabulous hearty meal on the table. We really love our chili and we love trying new recipes. This bean-less recipe features authentic southwestern flavors that still makes my mouth water just thinking about how succulent the brisket turns out. With this recipe you can vary the heat of the pepper. If you prefer to capture more subtle flavors you may want to use the mild pepper that is recommended in the instructions. I prefer a bit of heat and this recipe also provides just that. The soup is fairly light compared to a traditional bean chili. I would suggest serving with crackers, toast or enjoy as my husband does, with fresh scratch made cornbread.

          If you love chili and love to try new and different styles, then I recommend watching the video and following the instructions below. This recipe is good on any occasion and will be a hit with your friends and family alike. This chili also keeps well when refrigerated and is perfect for reheating later as the flavor becomes more enhanced through the natural magic of marination. The cool weather outdoors just seems warmer when you heat your soul with a comforting foodlicious bowl of Texas Beef Brisket Chili.

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          Happy trails y’all.

          Ingredients

          Seasonings

          Deseed the dried peppers.

          In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.

          Cut the meat into 1½” x 1½” cubes.

          Season the meat with 1 tsp salt, 1 tsp pepper and mix well.

          Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.

          Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.

          Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.

          Add pepper mixture, Mexican beer and mix.

          Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes.

          Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.

          Discard the bay leaves. Stir the chili and season with salt to taste.

          Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

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          Instant Pot Texas Beef Brisket Chili

          5 from 3 votes
          Prep Time 15 mins
          Cook Time 1 hr 20 mins
          Total Time 1 hr 35 mins
          Course Main Course
          Cuisine American
          Servings 8

          Equipment

          • Pressure Cooker/Instant Pot (6 or 8 qt)

          Ingredients
            

          • 4 lbs flat cut beef brisket
          • 6 bacon strips diced
          • 1 large onion (or 2 medium) chopped
          • 20 oz fire roasted diced tomatoes with green chilies 2 cans
          • 12 oz Mexican beer
          • 3 bay leaves
          • 1 tsp salt
          • 1 tsp black pepper

          Mixture

          • 5 dried ancho (mild heat) or guajillo (medium heat) chiles
          • 5 garlic cloves
          • 1 cup water
          • 2 tbsp chili powder
          • 1 tbsp spanish paprika
          • 2 tsp ground cumin
          • 2 tsp dried oregano
          • 2 tsp ground coriander
          • 1 tsp salt

          Toppings

          • purple onion finely chopped
          • cilantro finely chopped
          • lime juice sliced
          • jalapeño sliced
          • sour cream
          • shredded cheese

          Instructions
           

          Mixture

          • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
          • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 1 minute. Remove the pan from the heat source. Let cool for at least 10 minutes. Reserve 1 cup of the infused water.
          • Place the boiled peppers, 1 cup of infused water, and the rest of the mixture ingredients into a blender. Blend until smooth.

          Prepare

          • Clean and pat dry the meat with a paper towel.
          • Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes.
          • Season the meat with 1 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook.
          • Dice cut the bacon strips and set aside.

          Pressure Cook

          • Set cooker to saute-high. 
          • Add diced bacons to the cooker and saute for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Discard most of the bacon grease but leave at least 3 tbsp for cooking purposes.
          • Add the seasoned meat to the cooker. Mix and cook for 8-10 minutes or until all sides of the meat have browned.
          • Add chopped onions and cook for 1 minute.
          • Add pepper mixture, Mexican beer and mix.
          • Add fire roasted diced tomatoes with green chilies, bacon bites and bay leaves. Submerge the leaves into the liquid and do not stir the tomatoes. Watch video for reference.
          • Place the lid on. Pressure cook on high for 50 minutes with a natural release (approx. 45-50 min). Remove the lid.
          • Discard the bay leaves. Stir the chili and season with salt to taste.

          Optional: add shredded cheese, sliced red onions, chopped cilantro, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

            Serve with cornbread, cracker or toast.

              ENJOY!

                Video

                Keyword best Instant pot texas beef brisket chili recipe, best texas brisket chili, Instant pot texas beef brisket chili, pressure cooker texas beef brisket chili
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                Matcha Tiramisu

                Matcha Tiramisu has a rich traditional texture of soft sweetness that delightfully finishes with a satisfying tea flavored earth note. Each delicious bite rewards you with time tested creamy filling atop layers of tea soaked sponges that form a combination worthy of any dessert planning. This is a kid friendly recipe and does not contain alcohol that may be found in traditional Tiramisu recipes. Also the technique used to create the custard will slightly heat the eggs further reducing any reservations with sharing this dessert with the younger inhabitants of your residence. This is also the perfect dish to teach your children how to appreciate a dessert and not just devour it. Small portions will prove to be satisfying and pleasant at almost any point in the day. I love a small slice with my morning coffee.

                This meticulous simple to follow short recipe is a true test of patience and planning. Watch the video a couple of times, read through the instructions at least once prior to attempting and you will also be able to create this aristocratic dish in your home today. If you enjoy a fine rewarding treat that is suitable for formal occasions or just because you are in the mood for something heavenly, you must give this a try. Do not fear the attempt and add a level of sophistication to your desert repertoire as you embark on your next foodlicious adventure.

                Homemade Matcha Tiramisu

                Ingredients

                Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.

                Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs.

                Gently spread the mascarpone cheese until it softens.

                Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard.

                Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.

                Add the whipped cream to the custard as you continuously fold them together until uniformly constant and smooth.

                One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

                First layer: Using approx ~12 ladyfingers. One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8″ x 8″).

                Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.

                Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.

                Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. Cover and refrigerate for 8 hours.

                Dusting with matcha powder.

                Place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard.

                Serve and enjoy!

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                Matcha Tiramisu

                5 from 2 votes
                Prep Time 30 mins
                Total Time 30 mins
                Course Dessert
                Cuisine Asian, Japanese
                Servings 9

                Equipment

                • 8"x8" baking dish

                Ingredients
                  

                Cake

                • 1 cup boiling water
                • 2 tbsp matcha powder
                • 24 lady fingers

                Custard

                • 3 egg yolks
                • 8 oz mascarpone cheese
                • ½ cup granulated sugar
                • 1 tbsp vanilla extract
                • ¼ cup hot milk
                • 1 ½ cup heavy whipping cream

                Dusting

                • 2 tbsp matcha powder

                Instructions
                 

                Tea

                • Make tea by disolving 2 tbsp matcha powder in 1 cup HOT water.
                • Pour tea in a shallow dish, let stand until cool to touch (~10 minutes).

                Custard

                • In a medium bowl: Combine sugar, egg yolks and vanilla extract. Beat for 3-5 minutes or until smooth.
                • Continue to mix as you add small amounts (~1tbsp) of hot milk to the beaten eggs. Mix well between increments and continue until all milk has been slowly added to the egg mixture. (If too much hot milk is added in a single increment, the eggs will form undesirable clumps) Watch video for reference and exercise patience.
                • In a separate bowl: gently spread the mascarpone cheese until it softens.
                • Slowly add the egg mixture to the soft mascarpone cheese. Mix/stir until smooth and creamy with no lumps to form the custard. Set aside until ready for use.
                • In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
                • Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.

                Cake

                • First layer: Using approx ~12 ladyfingers.
                  One at a time, dip both sides of the ladyfingers into the room temperature tea and transfer to the bottom of your serving dish (8" x 8").
                • Second layer: Place half of the custard into the dish atop the tea dipped lady fingers. Gently smooth and spread the custard until level.
                • Third layer: Repeat and dip both sides of the ~12 additional ladyfingers into the tea.
                • Fourth layer: Place the other half of the custard atop the second layer of ladyfinges. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
                • Cover and refrigerate for 8 hours.
                • Dusting with matcha powder: place the matcha powder into a fine wire mesh and gently tap the side to dust the top layer of custard. (see picture for refernce) Clean edges of serving dish to remove excess powder, this make it presentation ready.

                Serve and enjoy!

                  Store the leftovers in the refrigerator and can be kepp up to 3 days.

                    Video

                    Keyword best matcha tiramisu recipe, easy matcha tiramisu recipe, japanese matcha tiramisu recipe, matcha tiramisu
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                    Slow Cooker Grape Jelly Little Smokies

                    These little smoked sausages bathed in rich delicious flavors are quick and easy to prepare. This is a kid friendly recipe that even the teenagers can pull off when preparing solo. If you are short on time and need to serve something fast this is a life saver in a pinch. Serve these little delights with sausage, toast or mashed potatoes to create a filling meal for the family to enjoy.

                    The instructions and the video are short and simple. These also can be served as a shared appetizer using tooth picks. Quick easy and versatile don’t hesitate to give these little sweet BBQ smokies a try.

                    Ingredients

                    Little Smokies

                    Add Grape Jelly.

                    Add BBQ Sauce.

                    Mix.

                    Cook on high for 2-3 minutes.

                    Serve and Enjoy!

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                    Slow Cooker Grape Jelly Little Smokies

                    5 from 2 votes
                    Cook Time 2 hrs
                    Total Time 2 hrs
                    Course Appetizer, Snack
                    Cuisine American
                    Servings 6

                    Equipment

                    • Slow Cooker

                    Ingredients
                      

                    • 28 oz Little smokies   cocktail sausages
                    • 1 cup BBQ sauce
                    • 1 cup grape jelly

                    Instructions
                     

                    • Place all ingredients in the slow cooker and mix.
                    • Place the lid on. Cook on high for 2-3 hours.
                    • Remove lid and mix.

                    Serve and Enjoy!

                      Video

                      Keyword best grape jelly little smokies recipe, easy grape jelly little smokies recipe, slow cooker grape jelly little smokies
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                      More Appetizer and Snack Recipes