Quesoriffic Dip

Lillian Patterson


This is so delicious! I've always wanted to try making my own queso sauce at home because the jarred kind just doesn't do it for me and melting Velveeta and salsa is ok, but sometimes I crave fresher cheeses. The recipes I saw always seemed complicated though, so I always chickened out. I finally tried it today and psh, I can't believe it scared me for so long! It was a piece of cake! It's a little bit more work than the Velveeta option, but the flavor is so worth it! I'll be making this all the time now that I know it's so easy. My friends are busy gobbling it down right now!

★★★★★ 1 vote
10 Min
15 Min


1 lb
pork sausage
1 small
red onion, diced
5 clove
garlic, minced
3 small
serrano chiles, minced
3 Tbsp
1/4 c
olive oil
1 can(s)
1 small
habenero pepper, minced (optional - this makes it hot!)
1/4 c
lime juice
1 c
milk (i used almond milk and it tasted great)
3/4 c
shredded monterrey jack cheese
3/4 c
shredded mozzarella cheese
1/4 c
shredded sharp cheddar cheese
1 dash(es)
1 dash(es)
chili powder
1 dash(es)

How to Make Quesoriffic Dip


  • 1In medium-large saucepan, saute sausage over medium heat until browned. Scoop out sausage with slotted spoon and set aside. Add olive oil and sautee onion until translucent. Add garlic and saute for about 1 minute more, or until fragrant.
  • 2Sprinkle in flour. Stir until browned and bubbly, about 2 minutes. Slowly add beer, stirring constantly. Stir in lime juice and minced peppers. Cook for 2 or 3 more minutes, stirring often.
  • 3Slowly add milk, stirring quickly to combine. Cook for 3 more minutes, stirring often to eliminate lumps (use a whisk if necessary). Add in cheese, stirring constantly to prevent clumping. Stir in dashes of chili powder, paprika, and salt.
  • 4Stir in reserved sausage. Cook, stirring often, for about 5 more minutes. Remove from heat. Serve with chips, veggie slices, french fries, or other favorite dippers.

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About Quesoriffic Dip