Name: Creamy One-Pan Sausage Queso Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 pound Jimmy Dean breakfast sausage; 1/4 onion, finely chopped; 1 teaspoon minced garlic; 1/2 cup Signature Select roasted onion and garlic pasta sauce; 8 ounces Velveeta, cubed; 4 ounces cream cheese, cubed; 1/2 cup milk; 1/4 cup sour cream; 2 tablespoons El Tapatio salsa picante; 1 tablespoon butter (optional, for extra richness); Generic 12-grain bread slices or Mission whole wheat tortillas, for dipping

Description

This rapid one-pan skillet dip transforms 1/2 pound of pork sausage into a rich, smoky, and tangy queso by simmering it with roasted onion garlic pasta sauce, Velveeta, cream cheese, and milk, then finishing with sour cream and a splash of El Tapatio salsa for spicy complexity. Ready in 15 minutes from fridge and pantry staples, it delivers comforting cheesy satisfaction with bold, herby, and savory edges when dipped with generic 12-grain bread slices or Mission whole wheat tortillas.

Cultural Background

Queso dip originated in Tex-Mex cuisine along the Texas-Mexico border in the early 20th century as a simple melted cheese appetizer often featuring American processed cheeses like Velveeta for its smooth melt. Sausage additions became popular in Southern U.S. home cooking and game-day spreads in the late 20th century, blending Mexican-inspired flavors with hearty American breakfast sausage traditions. The one-pan stovetop method reflects quick modern adaptations of these communal dips served at parties and family meals.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

1/2 pound Jimmy Dean breakfast sausage
1/4 onion, finely chopped
1 teaspoon minced garlic
1/2 cup Signature Select roasted onion and garlic pasta sauce
8 ounces Velveeta, cubed
4 ounces cream cheese, cubed
1/2 cup milk
1/4 cup sour cream
2 tablespoons El Tapatio salsa picante
1 tablespoon butter (optional, for extra richness)
Generic 12-grain bread slices or Mission whole wheat tortillas, for dipping

Instructions

Heat a medium skillet over medium heat and add the 1/2 pound Jimmy Dean breakfast sausage, breaking it up gently with a spatula as it cooks for 5-7 minutes until fully browned and no pink remains, allowing it to release its smoky flavors into the pan.
Add the 1/4 onion and 1 teaspoon minced garlic to the skillet with the cooked sausage, stirring for 2 minutes until the onion softens slightly and becomes fragrant.
Stir in the 1/2 cup roasted onion and garlic pasta sauce, then add the 8 ounces cubed Velveeta, 4 ounces cubed cream cheese, and 1/2 cup milk, reducing heat to low.
Simmer the mixture for 5-7 minutes, stirring frequently until the cheeses melt completely into a smooth, creamy consistency, adding the optional 1 tablespoon butter if desired for extra richness and adjusting with a splash more milk if it thickens too much.
Remove from heat and stir in the 1/4 cup sour cream and 2 tablespoons El Tapatio salsa picante until fully incorporated, tasting and adjusting spice level as needed for bold, tangy complexity.
Serve immediately in the skillet or transfer to a bowl, with generic 12-grain bread slices or warmed Mission whole wheat tortillas cut into wedges for dipping.

Tips

- Stir continuously while melting the cheeses on low heat to prevent sticking or scorching and ensure the smoothest texture.
- Brown the sausage thoroughly first to develop deep smoky flavor without overcooking the final dip.
- Substitute additional roasted onion garlic pasta sauce or a bit more milk if El Tapatio salsa is unavailable for similar tangy heat.

Nutrition

Calories: 620
Protein: 28g
Carbs: 22g
Fat: 48g