Cheddar Sausage Balls with Queso Dip

Savory cheddar sausage balls paired with a warm, creamy queso dip deliver a delightful appetizer experience. Crispy on the outside and cheesy within, these bite-sized treats are perfect for parties, game days, or casual gatherings.

Why You’ll Love This Recipe

• Cheesy, meaty bites: The rich combination of sharp cheddar and seasoned sausage packs intense flavor.

• Dippable delight: Warm queso adds creamy, cheesy richness that complements the crispy sausage.

• Easy to prep in advance: Make sausage balls ahead, bake when needed, and serve with freshly warmed dip.

• Crowd-pleaser: Irresistibly poppable and savory—always a hit at events.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground pork sausage (mild or spicy)

• Sharp cheddar cheese, shredded

• Bakeable biscuit mix (e.g., Bisquick)

• Optional: minced fresh parsley

• Shredded cheddar (for extra cheesiness, optional)

For queso dip:

• Shredded cheese blend (cheddar, Monterey Jack, pepper jack)

• Milk or cream

• Diced tomato and green chilies (e.g., Rotel)

• Optional spices: chili powder, cumin, garlic powder

directions

1. Preheat oven to 375 °F (190 °C).

2. Mix sausage balls: In a bowl, combine sausage, shredded cheese, biscuit mix, and parsley (if using). Mix until well incorporated, then shape into 1-inch balls.

3. Bake: Arrange balls on a parchment-lined baking sheet about 1 inch apart. Bake for 18–20 minutes, or until golden and cooked through.

4. Prepare queso dip: While sausage balls bake, melt shredded cheese and milk in a saucepan over low heat. Stir in diced tomatoes with green chilies and optional spices; cook until smooth and warm.

5. Serve: Transfer sausage balls to a platter surrounding a bowl of warm queso. Garnish with fresh parsley or cilantro.

Servings and timing

• Servings: Makes about 24 balls

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Spicy version: Use spicy sausage or add jalapeños to the mix.

• Cheese swap: Substitute cheddar with pepper jack, mozzarella, or smoked gouda.

• Gluten-free option: Use gluten-free biscuit mix or almond flour.

• Herbal note: Add chopped chives, green onions, or cilantro.

• Dip twist: Try a spicy queso with added chorizo or creamy mustard dip.

storage/reheating

• Storage: Keep cooled sausage balls and queso in separate airtight containers in the refrigerator up to 3 days.

• Reheating: Warm sausage balls in a 350 °F (175 °C) oven for 5–7 minutes until crisp. Reheat queso gently on the stovetop or microwave, stirring until smooth.

FAQs

Can I bake sausage balls ahead of time?

Yes—make and bake them up to a day ahead, then reheat before serving.

Can I freeze them?

Absolutely—freeze cooled sausage balls in a single layer, then transfer to a bag; freeze up to 2 months. Bake from frozen, adding a few minutes.

How do I prevent them from drying out?

Don’t overbake—remove when just golden and the center is warm.

Can I use pork-free sausage?

Yes—turkey or plant-based sausage works as a leaner or vegetarian option.

Is the queso dip spicy?

Control spice by choosing mild or hot cheese blends and adjusting chili powder or chilies.

How thick should the dip be?

Aim for a thick but spoonable consistency; add more milk to thin or less to thicken.

Can I make queso ahead?

Make the dip a few hours ahead and reheat slowly to preserve creaminess.

What size balls are best?

One-inch balls cook quickly and are ideal for bite-sized portions—about 1–1.5 tablespoons each.

Can I make them bite-size?

Yes—reduce size to half-inch balls for appetizer portions.

What dips go well besides queso?

Try ranch, mustard dip, marinara, or spicy aioli for variety.

Conclusion

Cheddar Sausage Balls with Queso Dip are the ultimate savory snack—meaty, cheesy, crispy, and perfect for dipping. Whether it’s a casual gathering or weekend nibble, these little bites satisfy every time.

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