Spicy Salsa Con Queso Dip

Serve this Spicy Salsa Con Queso Dip recipe warm with tortilla chips. Sure to be a party hit!
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Servings 1 bowl


  • 1 lb Mexican Velveeta Cheese, a 16 ounce package
  • 1 lb Hot Jimmy Dean Sausage, a 16 ounce roll
  • 10 oz can Ro-tel Diced Tomatoes and Habaneros
  • Optional - 1 or more hot peppers, or a mix of hot peppers, choose from jalapeño, serrano, chili pepper, or habanero
  • 1 large bag corn tortilla chips, or homemade tortilla chips


  • Remove stems from peppers, if using. Dice, leaving in seeds and membranes for more heat. Set aside. In a large skillet, crumble sausage. Cook until browned. Drain on paper towel.
  • Pour off excess grease, reserving small amount. Add diced peppers to skillet, if using. Sauté. Turn into large saucepan.
  • Cube cheese and add to pan. Melt cheese over low heat, stirring frequently. Mix in cooked sausage and canned tomatoes. Warm thoroughly. Serve with tortilla chips.
  • Crockpot Method—heat cheese cubes, canned tomatoes, cooked sausage and peppers in crockpot until cheese melts. Set crockpot to warm and serve.
  • FOR MILD SALSA CON QUESO substitute Velveeta Cheese–Regular, Jimmy Dean Sausage–Original or Regular, Ro-tel Diced Tomatoes and Green Chilies, and green bell pepper for the hot pepper[s].