If you’re searching for the ultimate party dip, look no further—this is the richest, creamiest, most satisfying queso you’ll ever make. Whether you’re hosting a game day, a family gathering, or just craving something indulgent, this recipe delivers bold flavor and silky texture in every bite.

Ingredients:

• 1 block (32 oz.) Velveeta cheese
• 1 package (8 oz.) cream cheese
• 1 can (10 oz.) Rotel tomatoes (original, mild, or hot – do not drain)
• 1 can (10.75 oz.) cream of mushroom soup
• 1 lb. ground beef or sausage (or a combination of both)
  Recommended: Owens or Jimmy Dean’s HOT sausage for an extra kick

Instructions:

1. Brown the Meat: In a skillet over medium heat, brown the ground beef, sausage, or your chosen combination. Drain excess grease and set aside.
2. Prep the Cheese Base: Cut the Velveeta and cream cheese into small cubes and place in a crock pot.
3. Combine Ingredients: Add the undrained Rotel and cream of mushroom soup to the crock pot. Stir until well combined.
4. Slow Cook: Set the crock pot to low and let cook for about an hour, allowing the cheeses to melt and flavors to blend.
5. Add the Meat: After 30 minutes, stir in the browned meat. Continue cooking on low, stirring occasionally, until fully melted and creamy.

Serving Suggestion:

Serve warm with tortilla chips, sliced veggies, or pour it over nachos. This queso is a guaranteed crowd-pleaser—don’t be surprised if it disappears fast!