- Share + savor
I have a cookbook! - Buy Now
Italian Queso Dip
jump toRECIPE
This Italian queso dip is a fun appetizer mash-up that takes classic Tex-Mex queso and gives it an Italian twist. Instead of the usual cheddar and jack cheeses, this dip leans on nutty Asiago and sharp Pecorino Romano, layered with Italian herbs and savory sausage for bold, comforting flavor. It’s creamy, cheesy, and just a little unexpected – perfect for serving at a tailgate, game day gathering, or casual dinner party. I love pairing it with warm, pillowy focaccia for dipping, though it’s just as good with crostini, breadsticks, or even tortilla chips if that’s what you have on hand. It’s a quick recipe that comes together in under 30 minutes but feels special enough to stand out on any spread. This always disappears fast at parties – just like this creamy spinach artichoke dip and hot and spicy creamy spinach dip recipe.
Why You’ll Love This Italian Queso Dip
- Cheesy goodness with a twist. Classic Tex-Mex queso gets an Italian upgrade with Asiago and Pecorino Romano.
- Savory sausage flavor. Italian sausage makes the dip hearty enough to stand on its own at a party.
- Quick & easy. Comes together in about 20 minutes, making it perfect for last-minute entertaining.
Key Ingredients in This Recipe
- Italian sausage – Made from ground pork shoulder and seasoned with a flavorful blend of garlic, fennel seed, paprika, and red pepper flakes for a touch of heat. If using sausage links, simply cut a slit with a paring knife and remove the casings before cooking.
- Asiago cheese – Asiago cheese is a cow’s milk cheese from Italy. Its texture can range from medium to hard depending on the aging. Look for aged Asiago cheese which has a nutty flavor and firm texture.
- Pecorino Romano – Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk.
- Spices – I add a combination of oregano and red pepper flakes to provide a deeper flavor for this dip.
- Tomato – Diced tomatoes add a bit of texture and fresh flavor to the dip. I like to set some aside to garnish on top.
- Pepperoncini – This Italian hot chili pepper is a light yellowish green color with a mild heat. It adds a great flavor and a balanced acidic flavor to garnish this queso without adding an overpowering spice.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Cheeses: I use a combination of Asiago and Pecorino Romano for a combination of nutty and salty flavor, though you can also use Parmesan or part-skim mozzarella..
- Shallots: While I love the mellow taste of shallots, you can easily swap them with yellow onions.
- Sausage: Using hot Italian sausage offers a light heat. You can easily swap sweet Italian sausage or ground pork or even diced pancetta or pepperoni for a more mild flavor!
How to Make Italian Queso Dip (Step-by-step)
Heat a medium pot over medium heat. Add the olive oil and heat through then add the sausage and cook until browned, stirring occasionally with a wooden spatula to break up any large pieces, about 6 minutes. Remove the sausage to a bowl and set aside.
Return the pot to heat, add the butter and allow to melt. Sauté the shallot until tender, about 5 minutes. Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about 1 minute.
Add the milk, whisking to incorporate. Bring to a simmer so that the mixture thickens and coats the back of a spoon, about 4 minutes. Slowly add the cheeses, whisking to combine until all the cheese has completely melted. Season to taste with salt and pepper.
Add the oregano and red pepper followed by ¾ of the sausage back to the cheese mixture along with ½ the tomatoes.
Add the oregano and red pepper followed by ¾ of the sausage back to the cheese mixture along with ½ the tomatoes.
What to Serve with Italian Queso
- Focaccia
- Breadsticks
- Crostini
- Tortilla chips
FAQ – Frequently Asked Questions
Yes! You can prepare the queso up to a day in advance. Reheat gently on the stove over low heat or in a slow cooker, adding a splash of milk if it gets too thick.
A small slow cooker on the “warm” setting works great to keep it creamy and smooth for hours.
Yes! Just omit the sausage or swap it for plant-based Italian sausage.
Focaccia or crostini are my go-to, but it’s also great with breadsticks, pita chips, or fresh-cut vegetables.
Yes! Parmesan or Fontina can be substituted for the Asiago or Pecorino, though the flavor will change slightly.
Italian sausage and red pepper flakes can add a little kick, especially if you use hot sausage. If you prefer it mild, stick with sweet Italian sausage. You can also omit the additional red pepper flakes.
Other Recipes to Try
If you like this Italian queso dip give these recipes a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Italian Queso Dip
Rate this Recipe
Ingredients:
- 2 tablespoons extra-virgin olive oil
- ½ pound hot Italian sausage, divided
- 2 tablespoons unsalted butter
- 1 medium shallot, diced
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup shredded Asiago cheese
- ½ cup grated Pecorino Romano cheese
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 medium tomato, cored and diced
- ¼ cup diced Pepperoncini
- Focaccia, for serving
Instructions:
- Heat a medium pot over medium heat. Add the olive oil and heat through then add the sausage and cook until browned, stirring occasionally with a wooden spatula to break up any large pieces, about 6 minutes. Remove the sausage to a bowl and set aside.
- Return the pot to heat, add the butter and allow to melt. Sauté the shallot until tender, about 5 minutes. Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about 1 minute.
- Add the milk, whisking to incorporate. Bring to a simmer so that the mixture thickens and coats the back of a spoon, about 4 minutes. Slowly add the cheeses, whisking to combine until all the cheese has completely melted. Season to taste with salt and pepper.
- Add the oregano and red pepper followed by ¾ of the sausage back to the cheese mixture along with ½ the tomatoes.
- Add to a serving bowl and top with the remaining sausage, tomatoes and pepperoncini. Serve hot with focaccia for dipping.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
This really is as advertised – “perfect for game day or a dinner party”.. We had it for a game day gathering and everyone loved it, the only problem being that it disappeared rather quickly because it was so good.. So make lots of it!
A great new dip with lots of different taste treats. I served it at a game day party, and it was a big hit!