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Queso Dip
Homemade queso dip is the next star of your tailgate! I pack mine with sausage & mushrooms for a hearty appetizer with crispy tortilla chips!
Course
Appetizer
Cuisine
Mexican
Keyword
queso dip
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
10
Calories
301
kcal
Author
Aubrey
Ingredients
1
pound
breakfast sausage
8
ounces
button mushrooms
sliced
10.75
ounces
cream of mushroom soup
4
ounces
cream cheese
16
ounces
Queso Blanco Velveeta
Instructions
Cook breakfast sausage in a large skillet over medium-high heat, breaking apart into crumbles as it cooks.
Remove from heat. Transfer sausage to a paper towel-lined plate to drain. Leave any grease in the skillet.
Add mushrooms to the skillet with the sausage oil and saute until tender.
In a medium saucepot, melt queso blanco and cream cheese, stirring constantly until smooth.
Add cream of mushroom soup and stir until incorporated.
Add sausage and mushrooms and stir to combine.
Serve warm with tortilla chips.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
8
g
|
Protein:
19
g
|
Fat:
22
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
66
mg
|
Sodium:
1261
mg
|
Potassium:
395
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
632
IU
|
Vitamin C:
1
mg
|
Calcium:
277
mg
|
Iron:
1
mg