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Creamy Smoked Sausage & Pepper Jack Queso Dip Recipe

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This Creamy Smoked Sausage and Pepper Jack Queso Dip is unapologetically rich, a little spicy, and packed with enough smoky meat to make even the pickiest chip-dunker at your party stop mid-conversation. The sausage adds savory depth while the Pepper Jack brings a slow-building warmth, all coming together in one pot for an easy, crowd-pleasing appetizer.

Ingredients

Scale
  • 12–14 oz smoked sausage, diced into bite-sized coins
  • 8 oz Pepper Jack cheese, freshly shredded
  • 4 oz sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 small jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prep the ingredients first. Dice the smoked sausage into 1/4-inch thick coins. Shred both cheeses and set them aside. Mince the garlic and jalapeño. Drain the can of tomatoes.
  2. Brown the sausage. Heat 1 tablespoon of butter in your skillet over medium-high heat. Add the diced sausage in a single layer and cook for 4-5 minutes, stirring occasionally, until deeply browned on both sides. Use a slotted spoon to transfer the sausage to a plate and set aside. Leave any rendered fat in the pan.
  3. Build the roux. Reduce the heat to medium and add the remaining 1 tablespoon of butter. Once melted, add the minced garlic and jalapeño. Cook for about 30 seconds until fragrant. Sprinkle the flour over everything and whisk constantly for 1-2 minutes until it forms a thick paste.
  4. Add the milk slowly. Pour in the milk while whisking continuously. Keep whisking until the mixture thickens slightly, about 2-3 minutes. It should coat the back of a spoon but still be pourable.
  5. Melt in the cream cheese. Add the softened cream cheese and whisk until completely smooth, about 1 minute.
  6. Add the shredded cheeses gradually. Reduce the heat to low. Add the shredded Pepper Jack and cheddar in small handfuls, stirring constantly after each addition until melted.
  7. Stir in the tomatoes and seasonings. Add the drained diced tomatoes with green chiles, onion powder, smoked paprika, cumin, and a pinch of black pepper. Stir until well combined. Taste and add salt if needed.
  8. Fold in the browned sausage. Return the crispy sausage coins to the pan and stir gently to distribute evenly. Let everything warm through for 2-3 minutes on low heat.
  9. Garnish and serve. Transfer the dip to a serving bowl, top with fresh cilantro if using, and serve immediately.

Notes

For a gluten-free version, swap the all-purpose flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold milk, added at the end. For a milder dip, use all Monterey Jack instead of Pepper Jack. For a vegetarian version, skip the sausage and add a can of drained black beans and a cup of roasted corn. The dip can be made up to 2 days in advance and reheated gently with a splash of milk. Leftovers keep in the refrigerator for up to 5 days. Freezing is not recommended.

Nutrition

Keywords: queso dip, smoked sausage, pepper jack, game day dip, party appetizer, creamy cheese dip, easy queso

Find it online: https://gleefulfork.com/creamy-smoked-sausage-and-pepper-jack-queso-dip-recipe/