Queso Dip
Ingredients
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1 tablespoon canola oil
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8 ounces spicy raw pork sausage
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1 cup diced yellow onions
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1 teaspoon crushed garlic
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¼ teaspoon salt
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1 can diced green chilies
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½ cup pickled jalapeno slices
Tools
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wooden spoon
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measuring cups
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measuring spoons
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saute pan
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covered casserole dish
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cooling rack
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June Oven
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Cook the sausage, onions and garlic
In a large skillet, heat the oil over medium-high heat until shimmering. Add the sausage, onions, garlic and salt to the skillet and cook, breaking up the sausage with a wooden spoon, until the sausage is no longer pink, about 5 minutes.
1 tablespoon canola oil
8 ounces spicy raw pork sausage
1 cup diced yellow onions
1 teaspoon crushed garlic
¼ teaspoon salt
saute pan
measuring cups
measuring spoons
wooden spoon
Add the chiles
Add the diced green chiles and the pickled jalapenos, including their juices, to the skillet. Cook, stirring occasionally, 1 minute.
1 can diced green chilies
½ cup pickled jalapeno slices
Combine the ingredients
Transfer the cooked sausage mixture, cheese and tomatoes, including any juices, to a covered casserole dish. Stir gently to combine. Cover the casserole dish.
32 ounces processed cheese product
1 can petite-diced tomatoes
covered casserole dish
Slow cook the queso dip
Place the casserole on the bottom shelf of the June Oven. Slow cook the queso dip for 1 hour and 30 minutes, until the cheese is melted and bubbling. June will notify you when the queso dip is ready.
Stir the queso dip
Remove the casserole from the June Oven and place it on a cooling rack. Carefully remove the cover and stir the dip with a spatula until all the ingredients are evenly dispersed.
cooling rack
Serve
Serve the dip hot. Store in the refrigerator for up to a week.
