I love a good queso dip. Whether I’m home and want a quick appetizer, or going to a party where I need to bring an appetizer, I normally make a queso dip. All you need is some Velveeta cheese and a can of Rotel and the possibilities are endless.
I started making my shrimp and andouille sausage dip about 1 year ago. I had to attend a party, and was asked to bring an appetizer. I had shrimp and andouille sausage in my refrigerator for a dish I was going to make later that day, and decided to make a queso dip with those ingredients.
After making this dip, all I could say was, WOW!!! I am so excited to share my queso dip.
So here’s how you make my queso dip:
First you need:
1 16oz block of Velveeta Queso Blanco or Original Cheese (cut into cubes)
1 10oz can of Rotel
1 cup raw shrimp diced
1 cup andouille sausage diced
1 teaspoon Creole seasoning (optional)
1 tablespoon Canola oil (optional)
1/8 cup green onions/chives (chopped)
In a saucepan add a little canola oil and place on med heat. Once oil is hot, add andouille sausage.
Cook until andouille sausage is brown on both sides. Using a slit spoon, remove andouille sausage from saucepan and place in a bowl. Side aside to be used later.
Next add raw shrimp to saucepan and saute until shrimp turns pink. I added a little creole seasoning. Pay close attention not to overcook. Once pink, using a slit spoon, remove shrimp from pan and add to a bowl. Set aside to be used later.
This is what shrimp and sausage should look like when done.
In the same saucepan, add cubed cheese and rotel. Once cheese starts to melt, stir continuously to prevent burning. Reduce heat to low once cheese starts to melt.
Here is what cheese looks like when melted.
Add shrimp and andouille sausage into saucepan with melted cheese. Stir and allow to simmer on low for about 2-3 minutes. Once done, spoon queso into a bowl and top with chopped green onions/chives. Serve with your favorite tortilla chips.