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)

No ratings yet
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer, Snack
Cuisine American, Mexican
Servings 8
Calories

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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    More Appetizer Recipes

    Instant Pot Birria Tacos with Consommé

    Gorgeous corn tortilla Birria Tacos dipped in stewed to perfection consommé, is so mouth watering delicious, you must give this carefully prepared meal a try. These juicy tender meat filled fried tacos are fun for the entire family as the consommé in this recipe can serve as a dip or a stand alone respectable side soup. Try not to bite off more then you can chew, because it is difficult to eat just one. We proudly added this to our rotating menu and have a new family favorite. Using a pressure cooker will cut cook time to less than two hours and maintain the authenticity that traditionally takes up to eight hours to achieve. The preparation still requires care and patience but this method of cooking will save a full day of kitchen time. Be fearless in your food adventures and serve this recommendation with those you share your life with.

    Great for celebrations, tailgating or a comforting meal while watching movies. The aromas from the stew and the cheese melting as the corn tortillas fry, will have the inhabitants of your residence standing in the kitchen waiting like hungry animals. The consommé is a savory compliment for dipping the hot crispy melted tacos, that will drip with flavor, as you take the first crunchy bite into the tender juicy meat and cilantro infused onions releasing them from their cheese filled, sealed to perfection, crispy fried shells. Check out the video and carefully follow the detailed instructions to be on your way to yet another memorable communal foodlicious experience.

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    One of the best parts about this dish is the consommé dip.

    Chunk roast and bone-in shank.

    Ingredients

    Deseed the dried guajillo peppers.

    In a medium size pan, add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let rest for at least 10 minutes. Reserve the soaking water.

    Place the marinade ingredients, boiled guajillo peppers and infused water in a blender.

    Blend until smooth.

    Cover and refrigerate the marinate for at least 3 hours or up to 8 hours.

    Transfer the marinate mixture with the meat to the pressure cooker with the rest of the ingredients. Pressure cook for 45 minutes and natural release (approximately 60 minutes).

    Remove the cooked beef and place in a bowl. Discard the bones, cinnamon and bay leaves.

    Shred meat.

    Reserve the grease and corn tortillas.

    Place the greased corn tortilla on a griddle/ skillet.

    Add cheese, meat, onion and cilantro.

    Fold the corn tortillas in half.

    Fried both sides until crispy.

    Dip the Birria Tacos into the consommé.

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    Instant Pot Birria Tacos with Consommé

    5 from 2 votes
    Prep Time 20 mins
    Cook Time 45 mins
    Marinate 3 hrs
    Total Time 4 hrs 5 mins
    Course Main Course
    Cuisine Hispanic
    Servings 10
    Calories

    Equipment

    • Pressure Cooker or Slow Cooker

    Ingredients
      

    Marinade

    • 2 lb chuck roast beef
    • 2 lb bone-in beef shank
    • 1 cup chopped/diced tomatoes with juice
    • ¼ cup vinegar
    • 1 tbsp spanish paprika
    • 1 tsp salt
    • 1 tsp cumin
    • 7 oz chipotle peppers in adobo sauce 1 can
    • 6 garlic cloves
    • 2 cups water or unsalted beef broth
    • 5 guajillo chili (Chile guajillo) dried

    Stew

    • 4 bay leaves
    • 1 cinnamon stick
    • 1 onion chopped
    • 6 cups water
    • 2 tsp salt
    • 1 tsp thyme
    • 1 tsp ground clove
    • 1 tsp dried oregano

    Toppings

    • 4-6 cups Mexican cheese shredded
    • 1 cup chopped cilantro
    • 1 cup chopped onions

    6" – Corn Tortillas

      Instructions
       

      • Deseed the dried guajillo peppers.
      • In a medium size pan: add 2 cups of water and bring it to a boil. Place the dried guajillo peppers and cook for 1 mintue. Remove the pan from the stove. Let cool for at least 10 minutes. Reserve the infused water.

      Marinate

      • Wash and rinse the meat, place in a big bowl and set aside.
      • Place the marinade ingredients, boiled guajillo peppers and infused water in a blender. Blend until smooth.
      • Pour marinade over the meat. Turn meat until evenly coated. Cover and refrigerate.
      • Marinate the meat in the sauce for at least 3 hours. For best resuts marinate overnight (~8 hours).

      Pressure Cook or Slow Cooker

      • Transfer the marinade mixture and the meat to the pressure cooker/slow cooker.
      • Add the rest of the seasoning ingredients to the cooker and gently mix.
      • Pressure cook for 45 minutes and then natural release for ~60 minutes [Follow the manufacture's instructions]. Slow Cook on low for 8-10 hours or high for 4-5 hours.
      • Remove the cooked beef, place in a bowl, and shred (suggest using tongs or a couple of forks). Discard the bones, cinnamon and bay leaves.
      • Scoop out the grease floating on top of the stew and reserve it to a flat plate to fry the tortillas.
      • Return 1-2 cups of the shredded meat to the pressure/slow cooker to complete the consommé (dip).

      Fry

      • Heat the griddle/skillet to medium-high.
      • Lay 1 corn tortilla at a time on the flate plate of reserved grease and coat each side well. (see video for reference)
      • Transfer the well coated corn tortillas to the griddle/skillet.
      • Spread a generous amount of cheese on the tortillas. Wait for the cheese to melt a little before proceeding.
      • Place meat, onions and cilantro on one side of the tortillas. (see pictures for reference)
      • Fold the tortilla in half to form the taco. Cook both sides to desired level of crisp.
      • Repeat steps as necessarry to complete meal preperations.

      Consommé

      • Optional: Add salt & pepper to taste.
      • Serve in a small bowl; top with fresh chopped onions and cilantro.

      Dip the Birra Taco into the Consommé before each bite.

        Enjoy!

          Keyword Authentic birria taco recipe, best birria taco recipe, birria taco with consommé, Hispanic birria tacos, Instant pot birria taco with consommé, instant pot birria tacos, pressure cooker birria tacos
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          More Instant Pot Recipes

          Slow Cooker Stuffed Pepper Soup

          This delicious slow cooker Stuffed Pepper Soup is the perfect comfort meal your family and friends will love; especially around the fall and winter season. This easy meal is stewed all day with ground beef, bell peppers, homemade (recommended) or store brought broth, crushed tomatoes and seasonings. After the stew has been cooking all day your neighbors will be able to smell a quality meal being prepared. My family gets so excited after being enticed by the inviting aroma I do not have to ask my teenagers for help setting the table as they are standing in the kitchen like hungry predators ready to chase prey. When it’s lunch or supper time, simply serve the soup in a bowl with fresh shredded cheese, cooked rice and fresh chopped cilantro and stand back as the stew seasonal feasting begins.

          Traditionally stuffed peppers are cooked with rice and cheese but this recipe calls for it just prior to serving because it gives you the desired amount of cheese and rice as a gorgeous garnish atop your bowl. Cheese and rice is a great filler for a quality soup especially when feeding folks with a voracious appetite.

          If you love a traditional stuffed pepper, you are going to love this. Also, when your have left-overs, the taste only enhances as the sweet juicy bell peppers soak up the delicious broth and burst with even more succulent flavor. Heat it up in the microwave for your desire temperature and you are ready for a quality foodlicious experience. Check out the video and the instructions below prior to preparing and you will be ready to add a simple to prepare extremely tasty soup to your home cooking menu.

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          Warm your belly with this home cooked stuffed pepper soup.

          Ingredients

          Chopped bell peppers.

          Brown the meat until no longer pink (drain/remove the grease if you prefer).

          Cook onions and garlic.

          Add seasonings.

          Add broth, tomatoes and bell peppers.

          Cook on low for 8 hours.

          After slow cooked.

          Delicious hot soup.

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          Stuffed Pepper Soup

          5 from 1 vote
          Servings 6
          Calories

          Ingredients
            

          • 1 lb ground beef or ground chuck
          • 4 cups beef broth low-sodium
          • 27 oz crushed tomatoes
          • 3 bell peppers red, yellow, or or green
          • 3 garlic cloves minced
          • 1 onion chopped
          • 1 tsp salt
          • 1 tsp oregano
          • ½ tsp pepper
          • ½ tsp thyme
          • 2 cups cooked rice
          • 1 cup shredded cheese
          • ½ cup fresh chop cilantro

          Instructions
           

          Note: If your slow cooker does not have a saute button, recommend using a skillet/pan to brown meat.

          • Deseed and chop bell peppers into small squares (½" by ½"); set aside.
          • In a skillet/pan or pressure cooker (saute setting), brown the meat until no longer pink.
          • Add chopped onions and minced garlic; saute for 1-2 mintues or until fragrant.
          • Add the seasonings and mix. (If cooking with a skillet/pan, transfer the meat mixture to your slow cooker).
          • Combine broth, tomatoes and bell peppers; mix.
          • Cover the cooker with the lid and heat on low for 8 hours.
          • Remove the lid and stir the soup.
          • Transfer soup to bowl(s). Add shredded cheese and the desired amount of cooked rice (⅓-½ cup) on top of the soup for recomended presentation.

          Garnish with fresh cilantro and serve immediately.

            Enjoy!

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              Instant Pot Spanish Rice

              Master the art of delicious Spanish Rice in less time than traditional methods. Follow this recipe and you’ll have perfect, tasty and soft Latin inspired flavored rice. Use homemade beef, chicken or vegetable broth to elevate the depth of the Spanish flavor profile. If you like rice that is fluffy tender and full of wonderful authentic tastes, this Instant Pot recipe is for you.

              This recipe is for 3-4 servings. But if you have a large family like me; double the ingredients and keep cook time the same for a larger reward. Or put leftovers and meal preps in the fridge to save time for a busy week.

              Serve this as a stand alone main dish or with almost any entree as the perfect side. In my house it is mandatory we have a filler item to curb the appetite of those hungry teenagers. You will enjoy feeding this to your family because it saves time and money while still receiving compliments to the chef.

              Ingredients

              Add oil and rice; stir frequently.

              Saute for 5 minutes or until slightly golden.

              Add onion and garlic, stir frequently.

              Add chicken, beef or vegetable broth.

              Seasonings

              Chopped/diced tomatoes

              Pressure cook on high for 3 minutes and natural release for 10 minutes. Follow the manufacture instructions for quick release.

              Fluffy, delicious and flavorful Spanish Rice.

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              Instant Pot Spanish Rice

              5 from 2 votes
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 1 cups rice Jasmine
              • 1 ¼ cup low- sodium chicken broth can be substitute for beef or vegetable broth
              • 1 cup chopped/diced tomatoes
              • 3 tbsp oil
              • ½ tsp salt
              • ½ tsp chili powder
              • ½ tsp oregano
              • ½ tsp cumin
              • ½ tsp spanish paprika
              • ¼-½ tsp black pepper more or less to taste
              • ½ onion chopped
              • 2 garlic minced

              Instructions
               

              • Press the saute button (high) on the pressure cooker.
              • Add oil and rice; stir frequently. Sauté for 5 minutes or until slightly golden.
              • Add onion and garlic; stir frequently. Cook for 1-2 minutes or until the onions look translucent. Turn off the saute button.
              • Add broth and all the seasonings (salt, pepper, paprika, cumin, oregano & chili); mix.
              • Place the chopped/diced tomatoes in the center and do not STIR. Place the lid on.
              • Pressure cook on high for 3 minutes and natural release for 10 minutes. Follow the manufacture instructions for quick release.
              • Remove the lid. Mix the rice and tomatoes until even.

              Serve as a side or main entree. Enjoy!

                Video

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                More Similar Instant Pot Recipes

                Instant Pot Chicken Taco

                If you like juicy authentic flavored shredded chicken tacos then you will love this simple and easy to follow Instant Pot Chicken Tacos recipe. This Instant Pot Chicken Taco recipe will save the day during a busy work week. Watch the video to see for your self how fast and easy it is to create awesome shredded tacos using your instant pot.

                You can also fix this dish on the weekend, keep it in the refrigerator and you will have a pre-made high quality meal that your kids can heat up themselves.

                Ingredients: salsa, chicken broth, onion and taco seasoning.

                Chicken breasts

                Simple and easy meal

                Shredded chicken

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                Instant Pot Chicken Taco

                EatFoodlicious
                5 from 1 vote
                Prep Time 5 mins
                Cook Time 12 mins
                Total Time 17 mins
                Course Main Course
                Cuisine American, Hispanic
                Servings 8
                Calories

                Equipment

                • Instant Pot (IP)

                Ingredients
                  

                • 4 chicken breasts
                • 1 cup salsa
                • ½ cup chicken broth
                • ½ onion chopped
                • 2 tbsp taco seasoning

                Instructions
                 

                • Place the broth, onion, salsa and taco seasoning in the IP; mix.
                • Lay the chicken breasts on the sauce mix. Coat both sides.
                • Pressure cook on high for 12 minutes. Follow the manufacture for a quick release.
                • Shred the chicken with 2 forks or mixier. Watch the video for reference.
                • Fill a soft or hard tortilla with a serving of the shredded chicken and then add your favorite toppings.

                Enjoy!

                  Keyword best instant pot chicken recipes, easy instant pot chicken pot tacos, Instant pot chicken tacos
                  Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                  Shrimp Ceviche

                  This Ceviche recipe calls for fresh raw shrimp, red onion, English cucumber, tomatoes, jalapeno and cilantro. An authentic approach for eating this dish is to let the shrimp chemically cure/cook in lime Juice and salt as a marinade. Simply place the marinating shrimp in the refrigerator for the required amount of time to enjoy just how tender, tangy and juicy they turn out. I love this as an appetizer.  

                  It’s a very healthy, simple, quick meal to prepare and is very low in carbohydrates. This is a good choice for those times you want to cut back on red meat.

                  This can be eaten as appetizer, a light meal or snack. Just follow the simple recipe and check out the short video above and you will be on your way to enjoying this appetite quenching meal.

                  We enjoy ours served with tostadas but you can change that up and have yours with chips, crackers or salad. 

                  Traditional recipes usually pair with tostadas:

                  Also, can be eaten as a snack with chips:

                  I hope you decide to give this a try and feel free to leave a comment to let me know what your thoughts are on fresh made Shrimp Ceviche.

                  Written instructions are provided below for your convenience:

                  Shrimp Ceviche

                  No ratings yet
                  Prep Time 15 mins
                  Marinate 1 hr
                  Total Time 1 hr 15 mins
                  Course Appetizer, Salad, Side Dish, Snack
                  Cuisine Mexican
                  Servings 4
                  Calories

                  Ingredients
                    

                  • 1 lb raw shrimp chopped in chunks
                  • 3 limes juice
                  • 1 lemon juice
                  • 1 English cucumber chopped
                  • 1 cup  tomatoes chopped
                  • 1 cup cilantro (half bunch) chopped
                  • 1 avocado chopped
                  • ½ red onion chopped
                  • 2 small jalapenos or 1 large minced
                  • 1 tbsp tabasco adjust to taste
                  • Pinch of salt and pepper adjust to taste

                  Instructions
                   

                  • In a medium size bowl, mix raw chunks of shrimp, lime juice and a pinch of salt. Cover and marinate for at least 1 hour in the refrigerator.
                  • In a separate large bowl, mix the rest of the ingredients. Add the raw shrimp and lime juice to the large mixing bowl. Continue to fold until well mixed.
                  • Serve immediately and enjoy!

                  Recommend pairing with tostadas, chips, crackers or salad.

                    Keyword easy authentic shrimp ceviche, shrimp ceviche
                    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!