Easy 4 Ingredient Queso with Velveeta Block Cheese

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I’m going to tell you a little secret, that you have to promise to still be my friend after I tell you.

I. Hate. Onions.

Always have, always will. I never really cared much for queso because it always had big fat onions in it. Until this one day…years ago…I was introduced to this Easy 4 Ingredient Queso with no trace of onions in site. I fell in love….hard. I make it often. It’s my “go to” appetizer to take to parties, and to gobble up for a lunch meal the day after. Everyone loves this stuff.

4 ingredient queso


I’ve thought about sharing this recipe a few times, and then just plum forgot. Today is the day, my friends. So simple and easy, and there is a secret ingredient that might sound weird, but trust me…it’s all part of the goodness.

5 from 5 votes
Easy 4 Ingredient Queso with Velveeta Block Cheese
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Easy Queso recipe using Velveeta Block cheese and 3 other ingredients.
Course: Appetizer
Servings: 12
Author: Kristen Duke
  • 1 2 lb. block Velveeta cheese
  • 1 lb. ground sausage
  • 1 16 oz. can diced green chilies/tomatoes
  • 1 16 oz. can cream of mushroom soup
  1. Cook the ground sausage, then cut up Velveeta block into cubes and cook on the stovetop until melted. Stirring constantly. Once cheese is melted, add a can of green chili's/tomatoes and small can of cream of mushroom soup. Stir all together until warm.
  2. You can use a glass dish and cook in microwave as an alternative
  3. You can also use ground beef if sausage is too spicy
  4. Plan tomatoes is diced chillies are too spicy

The cream of mushroom soup is the secret random ingredient. I don’t generally care for mushrooms (I’m starting to sound picky) but it works in this recipe for me. It keeps the queso creamy, and less likely to harden on top like a lot of queso’s do.

This recipe has a little kick to it from the chili’s and a bit from the ground sausage, so if that isn’t your style,  you can substitute it for ground beef and tomatoes. That’s what my mom does, she doesn’t like spicy.

I love the convenience of using the Velveeta block cheese because it can hang out in my pantry until it’s ready to use. The 2 canned ingredients as well. The sausage keeps in the fridge or freezer, so I often keep all 4 ingredients on hand for emergencies, or just late night cravings. Go ahead, try it, you’ll see how easy it is!!

velveeta queso dip

Velveeta Logo1Velveeta asked me if I knew any Liquid Gold Diggers. I’ll know more soon once they taste these dishes! Why? Because Liquid Gold Diggers love the Liquid Gold of Velveeta.

Disclosure: Compensation was provided by Velveeta via Glam Media.  The opinions expressed are all mine and are not indicative of the opinions or positions of Velveeta

Do you love Queso like me? This Easy 4 Ingredient Queso is super hearty, I can eat this stuff morning, noon, and night!

If you love this queso with chips, you might also like the Creamy Jalapeno Ranch Dip I shared, too.

Jalapeno Ranch Dip

Join The Discussion



  1. In the SOUTH we call that Rotel dip. It is a must at any family function. It is just as good without the soup or the sausage.

    Ihavent seen this variety of home made queso yet.
    I’ll be all over it this weekend – Thanks for sharing!

  3. I hate onions too… actually I´ll eat something that has them, but I have a profound dislike of them… garlic I truly hate 🙂

    The recipe looks great!

  4. I’m seriously intrigued by the soup in this. It sounds so delicious and I’m sure I could finish off that whole bowl!!!!

  5. My kids love queso! Thanks for sharing this Kristen!

  6. I agree, this stuff is delicious. hard to put it down once you start.

  7. Stephanie says:

    What if you substituted COM for Cream of Chicken and instead of using any kind of meat, add half a packet of taco seasoning? Would that be horrible? I’m going to try it and let everyone know how it goes. (I’d use mushroom, but I don’t have any in the pantry lol)

    • Stephanie says:

      Ok, so I went ahead and made it. Half a block of regular velveeta, 10 oz can or Rotel, 10 oz of Cream of CHICKEN, and about 1/3 of a taco seasoning packet. I’ve been making velveeta with picante for years and wanted to try something different. I live in Texas and everyone is like ROTEL, ROTEL, ROTEL, but I’ve always thought it was too bland. That soup and taco seasoning made the PERFECT kick. Thank you so much for the recipe base because I had no idea you could put soup in the cheese before reading this. I can’t wait to try it with COM whenever I get some more!

  8. I really dislike the taste of mushroom do you think it would change the taste too much? – I have made it with cream of mushroom so I know the taste just wondering how much of a difference it would make with cream of chicken. I would hate to mess it up.

    • Kristen Duke says:

      I’m not a fan of mushrooms either, and I don’t notice! That being said, I’ve done cream of celery or chicken before…try that!

  9. i do this exact recipe, and i have always added an 8oz block of cream cheese to it as well 🙂 Turns out amazing

  10. i make this all the time in a crockpot for work/family functions except i use Chorizo (Mexican sausage) and a can of diced tomatoes with chili seasoning. Brown the sausage first and then dump everything in a crockpot on low stirring occasionally.

    For the adventurous… when browning the meat, towards the end of browning add jalapenos (I take out the seeds) and chunks of onion on top of the meat and cover for a couple minutes to soften them up and then remove the jalapenos and onions and blend in a blender or Cuisinart and stir in the “hot sauce mixture” once the other ingredients have melted together. It really kicks in some delicious heat into the queso.

  11. Hey there Kristen-

    I LOVE, LOVE, LOVE spicy.

    How would you prepare this to being the heat?

  12. See it’s very attractive. I want it right away. But I’m pretty clumsy, do not know can succeed. thank you for sharing.

  13. Shannon Robinson says:

    Yum! Making this right now. Do you add water to the cream of mushroom soup?


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