Description

A simple, creamy, and smoky queso dip made with just three main ingredients: smoked sausage, cheese, and milk. Perfect for tailgating, parties, or casual weeknight dinners.

Ingredients

Scale

1 pound (450g) Kielbasa or Andouille Sausage, sliced into half-moons
8 ounces (225g) Sharp Cheddar Cheese, shredded
8 ounces (225g) Velveeta or Processed Cheese, cubed
1/2 cup (120ml) Whole Milk
1 small can (4 oz) Diced Green Chiles (optional)
Fresh or pickled Jalapeños, sliced (optional)

Instructions

Slice the smoked sausage into half-moon shapes, about 1/4-inch thick.
Heat a cast iron skillet over medium heat. Add sausage slices in a single layer and brown for 3-4 minutes, flipping occasionally, until slightly crispy. Drain excess oil if necessary, but leave some for flavor.
Reduce heat to low. Sprinkle half of the shredded cheddar over the sausage.
Add the cubed Velveeta (or processed cheese) and the milk. Stir gently to combine.
Continue to stir over low heat until the cheese starts to melt and become stringy.
Gradually add the remaining cheddar cheese, stirring constantly until the mixture is smooth and creamy. Add a splash of milk if too thick, or simmer longer if too thin.
Stir in optional add-ins like green chiles or jalapeños. Taste and adjust seasoning if needed.
Serve immediately with tortilla chips, pretzels, or crusty bread.

Notes

Shred your own cheese to avoid anti-caking agents that cause graininess. Keep heat on low to prevent the cheese from separating into a greasy mess. This dip is best served fresh but can be reheated gently on the stove with a splash of milk. Do not freeze as the texture may become grainy.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1/8 of the skillet
Calories: 350
Sugar: 2
Sodium: 800
Fat: 28
Saturated Fat: 14
Carbohydrates: 12
Protein: 18

Keywords: smoked sausage queso, tailgate dip, 3 ingredient recipe, easy cheese dip, kielbasa dip, game day food, beginner recipes