Italian Queso Dip

italian queso with sausage topped with tomaotes and peppers.

This Italian queso 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

Course Appetizer

Cuisine Italian

Prep Time 5

Cook Time 20

Servings

Calories 357kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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