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Cowboy Dip Queso (Loaded Velveeta Rotel Dip) is the ultimate Super Bowl appetizer. This EASY Rotel Dip recipe is loaded with Velveeta, beer, pepper jack, black beans, Rotel, and sausage! For me it just doesn't get better than this creative Velveeta queso recipe.
COWBOY DIP QUESO - LOADED VELVEETA QUESO DIP
INGREDIENTS
- 2 8 packs Old El Paso Taco Boats
- 1 ounce Taco Seasoning Click for Homemade Recipe!
- Olive Oil Spray
- 1/2 lb. hot pork sausage or regular, casing removed (Such as Jimmy Dean)
- salt and pepper to taste
- 3/4 cup Pale Ale beer or your favorite type of beer
- 16 oz. Velveeta cut into 1” cubes
- 1/2 c. Shredded Pepper Jack cheese
- 1 can Rotel Tomatoes, undrained 14.5 ounce can
- 1 cup black beans drained and rinsed
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- Preheat oven to 350F
- Cut the Taco Boats in half width wise and place on a large baking sheet. Spray with olive oil spray (or drizzle with olive oil) and then sprinkle with the Taco Seasoning. Spray with more olive oil.
- Bake for 10 minutes, or until the taco boats are browned and crispy. Remove from the oven and set aside.
- While the chips are cooking, begin your dip. Start by browning the sausage in a medium skillet over medium heat. Use a wooden spatula to crumble and turn the sausage as it cooks.
- Once the sausage is cooked through, add in the beer and allow to cook down/reduce for 3-4 minutes, stirring occasionally.
- Stir in the Velveeta and shredded pepper jack. It should take about 3-5 minutes for all the cheese to melt in. Once melted, stir in the tomatoes, beans, and cilantro.
- Serve immediately with the homemade chips. Enjoy!
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