Sriracha Sausage Queso Dip - 12 of 14 Sriracha Sausage Que­so Dip? Sriracha and Que­so? Isn’t that a strange com­bi­na­tion? Asian and Lat­in fare in one dish? Well, yes and no. Sure the ingre­di­ents come from the oppo­site sides of the plan­et, but they have a word for com­bin­ing such dis­parate ingre­di­ents. It’s called fusion. Well, then I added sweet Ital­ian sausage to it to form an Asian/Latin/Italian fusion, so may­be a lit­tle strange. Or as dad calls it, fusion con­fu­sion. By the way, spe­cial thanks to my dad (who also writes here) who helped out a great deal in com­ing up with the idea for the recipe, round­ing up ingre­di­ents and help­ing with the pho­to­shoot.

Whether you call it Sriracha Sausage Que­so Dip or fusion con­fu­sion, it’s a new twist on the bor­ing nachos served at mil­lions of house­holds for the the big game. You know the nachos I’m talk­ing about — the wimpy, thin cheese that if you’re lucky might have some toma­toes or may­be some green chilies.  Well this isn’t that bor­ing dip. This is a big, bold que­so dip that will be the MVP of the appe­tiz­ers table at your big game par­ty.

Sriracha Sausage Queso Dip Ingredients:

1 lb oax­a­ca que­so
1/2 lb que­sadil­la que­so
1/2 cup whip­ping cream (or heavy whip­ping cream or milk)
4 oz can green chill­ies, sauce drained
3 tbsp sriracha sauce
2 tbsp but­ter
1 lb John­sonville sweet Ital­ian sausage

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I know what most of you are think­ing right now. Oax­a­ca cheese? That there will be lit­tle chance you can pro­nounce that que­so (or cheese) and even less that you will be able to pur­chase it. Not true on either count. It’s pro­nounced “waca­ca” and you can find it in just about any Lat­in mar­ket. Okay, okay. I real­ize not every­one wants to go find a Lat­in mar­ket, and some of you have no access to one. If not, use the blan­co vari­ety of that cheese block that doesn’t need to be refrig­er­at­ed. I decid­ed to go authen­tic to try to use ingre­di­ents from three con­ti­nents.

Start by grat­ing your cheese and drop­ping it into a pot over medi­um low heat:

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Drain the chilies and add them along with the whip­ping cream and stir:

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And keep stir­ring. Leave this too long with­out stir­ring and the cheese will burn to the bot­tom of the pot. It’s almost a two per­son job.

Next up brown the sausage in anoth­er pan. I used John­sonville Sweet Ital­ian bulk sausage for this and was pleas­ant­ly sur­prised by how lit­tle fat I lost when I cooked it through. Less than 2 ounces of fat could be drained off into a mea­sur­ing cup:

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Now on to com­bine the cheese, sausage and sriracha:

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Put in 3 table­spoons of sriracha:

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And a cou­ple table­spoons of but­ter and mix togeth­er:

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Now we have the savory and the heat, let’s add some savory sweet:

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Now stir togeth­er all that deli­cious­ness:

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Trans­fer to a crock pot or a bowl and hun­ker down to watch the big game:

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This was a very well bal­anced dip. The heat from green chilies hit the taste buds right away (but not too hot, just some warmth), fol­lowed a few sec­onds lat­er by some zing from the sriracha, but then there’s the sweet sausage to coun­ter the heat. I had ini­tial­ly planned on using John­sonville chori­zo, but felt that if I put enough sriracha in to be able to taste it over the chori­zo then 90% of the pop­u­la­tion who tried that dip would think it was way too hot. I absolute­ly love hot food, but three types of heat would’ve been too much. The John­sonville sweet Ital­ian sausage was a per­fect com­ple­ment to the rest of the ingre­di­ents in this dip.

Oh, and the oth­er beau­ti­ful thing about this dip is you can make it the day before and put it in the remov­able pot from your crock pot and put it in the fridge overnight. It warms up nice­ly the next day and the fla­vors become even more pro­nounced. And this is where I would nor­mal­ly give a shout out to the team I’m root­ing for, but I don’t want to risk get­ting in trou­ble so, “Go, uh, team, and beat that, uh, oth­er team and with the, uh game, with the ball and the fans and stuff!”

If you have any ques­tions or com­ments, feel free to leave them below or send me an email. I respond to emails much faster.

Full dis­clo­sure – John­sonville com­pen­sat­ed me to do this post, but as always, I don’t pro­mote any­thing I wouldn’t use myself and this dip came out fan­tas­tic with that sweet Ital­ian sausage round­ing things togeth­er beau­ti­ful­ly.

Sriracha Sausage Que­so Dip
Author: 
Recipe type: Appe­tiz­er
Cuisine: Fin­ger Food
Prep time: 
Cook time: 
Total time: 
 
A new twist on an old favorite. Sriracha infused que­so dip with sweet Ital­ian sausage — Sriracha Sausage Que­so Dip
Ingre­di­ents
  • 1 lb oax­a­ca que­so
  • ½ lb que­sadil­la que­so
  • ½ cup whip­ping cream (or heavy whip­ping cream or milk)
  • 4 oz can green chill­ies, sauce drained
  • 3 tbsp sriracha sauce
  • 2 tbsp but­ter
  • 1 lb John­sonville sweet Ital­ian sausage
Instruc­tions
  1. Grate the cheese and add it a pot set to medi­um low
  2. Add the cream and drained green chill­ies and stir fre­quent­ly
  3. Begin brown­ing the John­sonville sweet Ital­ian sausage in anoth­er pan
  4. Add the sriracha and but­ter to the cheese and mix togeth­er well, con­tin­u­al­ly stir­ring
  5. Once the sausage is browned, drain the fat off and add the sausage to the rest of the ingre­di­ents
  6. Trans­fer to a crock­pot to serve
 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
HOLY SHHHHH.… MOTHER FUUUUU… Real­ly hard hold­ing back the extra spicy superla­tives on this one. That is what d…… https://t.co/rbJEnKoRXD — 17 hours ago
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one comment

Our Kroger and Wal­mart both car­ry the Oax­a­ca cheese but that may be a region­al thing. I like it bet­ter than moz­zarel­la.

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