Creamy Melty Cheddar Chicken Sausage queso dip with chilies and a protein punch. An Easy party dip recipe for a crowd.

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Chicken Sausage Queso Dip

Name: Chicken Sausage Queso Dip
Prep time: 15
Cook time: 20
Total time: 35
Yield: 1
Ingredients: vegetable oil; package Melty Cheddar Chicken Sausage, cut into ½-inch dice; corn starch; garlic powder; ground cumin; ground coriander; cayenne; low-sodium chicken broth; evaporated milk; 4-ounce can mild Hatch green chiles, diced; white American cheese, grated on the large holes of a box grater; pepper jack cheese, grated on the large holes of a box grater; picked and stemmed cilantro leaves (optional); green onions, sliced thinly on the bias (optional); jarred chili crisp (optional); thinly sliced Fresno chili rings (optional)

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

One of Tex-Mex’s greatest innovations, queso dip is often called liquid gold. But what do you call it when you add the juicy protein punch of Melty Cheddar Chicken Sausage to the pot? Who cares—it’s delicious.

This easy queso recipe starts with a classic base of creamy cheese, then cranks up Southwestern flavor with Hatch and Fresno chilies. The sausage melts right into the cheese, adding smoky richness and bite-size protein in every delicious scoop. And a drizzle of chili crisp is the colorful chef’s kiss. Whether you’re feeding a potluck crowd, tailgating on game day, elevating the “cheese” part of your chili-cheese dog, or just spooning it into your mouth at midnight, this queso is guaranteed to steal the spotlight.

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An overhead view of delicious Melty Cheddar Chicken Sausage queso dip on a plate with crispy tortilla chips.

SERVING MULTIPLIER:

Ingredients

2 tablespoons vegetable oil

1 package Melty Cheddar Chicken Sausage, cut into ½-inch dice

2 tablespoons corn starch

1 teaspoon garlic powder

½ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon cayenne

1 cup low-sodium chicken broth

½ cup evaporated milk

1 4-ounce can mild Hatch green chiles, diced

8 ounces white American cheese, grated on the large holes of a box grater

8 ounces pepper jack cheese, grated on the large holes of a box grater

3 tablespoons picked and stemmed cilantro leaves (optional)

2 tablespoons green onions, sliced thinly on the bias (optional)

2 tablespoons jarred chili crisp (optional)

8 thinly sliced Fresno chili rings (optional)

Instructions

Prep Time: 15 min | Cook Time: 20 min | Servings: 1

Heat a medium heavy-bottomed saucepan over medium-high, then add vegetable oil and swirl to coat the bottom of the pan.

Sauté the sliced Melty Cheddar Chicken Sausages until the meat browns and the cheese inside gets a lil’ crispy, about 5 to 6 minutes.

Reduce heat to low and stir in corn starch, kosher salt, garlic powder, ground cumin, ground coriander, and cayenne until the spices begin to toast and become fragrant.

Next, add chicken broth, evaporated milk, and Hatch chilies. Stir and bring to a gentle simmer until thickened, about 3 minutes, then immediately stir in the American and pepper jack cheeses in batches until completely melted.

Remove the pot from the stove and transfer the gooey goodness into a serving bowl. Garnish with cilantro, green onions, chile crisp, and Fresno chilies to fancy it up, then serve immediately with tortilla chips.