5 Dunkable Dip Recipes You MUST Try!

Check out what my friend Rhee Drummond from The Pioneer Woman had to say about this Tex Mex dip:

“This, my friends, is Chile Con Queso, Revved Up. It’s “Rotle” on steroids, or at least caffeine or Vivarin. This Chile con Queso contains Velveeta and Rotel, yes, but it also incorporates meaty sausage, extra green chilies, sauteed onion, and delightfully crunchy, fresh, spicy jalapeno. It’s a nice change from the typical “Rotle”, and though I can pretty much guarantee it won’t show up on the syllabus at the French Culinary Institute any time soon, it’s always a crowd pleaser—especially if that crowd contains humans of the male variety. But enough of the chit chat—let’s break this apart!”

Ingredients

One 1-pound package refrigerated Jimmy Dean hot breakfast sausage
1 onion, diced
One 2-pound block processed cheese, such as Velveeta
One 10-ounce can Rotel diced tomatoes and green chiles
2 cans chopped green chiles
1 jalapeno, diced
Tostitos Chips, for serving

Instructions

Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno. Serve with chips.

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Quick Tip: I love serving this dip with Tostitos whole wheat Scoops.

Thanks to The Pioneer Woman for this tasty Tex-Mex dip!