Game Day Queso Dip Featuring Ground Pork

Every Texas gathering needs a pot of queso, and this one has earned a permanent spot at ours. Savory ground pork gets browned with Bailee’s Kitchen Sassy Chicken Southwestern blend, then melts slowly in the crock pot with mozzarella, pepper jack, queso blanco, and cream cheese. A spoonful of bright homemade pico on top cuts through all that richness and adds a fresh crunch. Because our blends are low-sodium, you get big Southwestern flavor without the salt overload that usually comes with party dips.

Why You’ll Love This Recipe

• The crock pot does the work. After a quick browning step, everything goes into the slow cooker, leaving you free to prep the pico or greet guests.
• It feeds a crowd. One batch fills a full slow cooker, which makes it perfect for tailgates, potlucks, and game nights.
• One seasoning does double duty. Sassy Chicken flavors both the pork and the pico, so the whole dish tastes connected.
• The pico makes it special. Fresh lime, cilantro, and jalapeño brighten every bite and keep people going back for more.

Watch How to Make This Crock Pot Queso

See how easy it is to brown the pork, load up the crock pot, and toss together fresh pico while the queso melts. The whole process takes just a few minutes of hands-on time.

Ingredients

For the Queso

• 1 lb ground pork
• 2 to 3 tablespoons Bailee’s Kitchen Sassy Chicken, divided
• 1 (8 oz) block mozzarella cheese
• 1 (8 oz) block pepper jack cheese
• 1 (16 oz) block queso blanco
• 1 (8 oz) block cream cheese
• 1 cup milk
• 1 can fire-roasted tomatoes and green chilies

For the Pico de Gallo

• 2 Roma tomatoes, diced
• 1/2 white onion, diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeño, seeded and chopped
• 1 teaspoon Bailee’s Kitchen Sassy Chicken

Instructions

1. Brown the ground pork in a skillet over medium-high heat, seasoning it with 1 tablespoon of Sassy Chicken as it cooks.
2. Cube the mozzarella, pepper jack, queso blanco, and cream cheese.
3. Add the browned pork, cubed cheeses, milk, fire-roasted tomatoes and green chilies, and the remaining Sassy Chicken to the crock pot.
4. Cook on low for 2 to 3 hours, stirring every 30 minutes.
5. While the queso cooks, combine the diced tomatoes, onion, cilantro, lime juice, jalapeño, and 1 teaspoon of Sassy Chicken in a bowl. Toss, then taste and adjust the seasoning as needed.
6. Top the finished queso with the pico de gallo and serve with your favorite chips.

Tips and Variations

Stovetop Method

Short on time? Melt the milk and cream cheese in a large pot over low heat, then add the remaining cheeses a handful at a time, stirring until smooth. Stir in the pork, tomatoes and green chilies, and seasoning, and heat through for about 5 minutes.

Swap the Meat

Ground beef, chorizo, or ground venison all work well here. For a beefier flavor, try seasoning the meat with Bailee’s Kitchen Bucking Beef Steak instead.

Adjust the Heat

For a milder dip, use Monterey Jack in place of the pepper jack. For more kick, leave some seeds in the jalapeño or add a second one to the pico.

Frequently Asked Questions

Can I make this queso ahead of time?

Yes. Make the queso up to 2 days ahead and store it covered in the refrigerator. Reheat it in the crock pot on low or on the stovetop with a splash of milk, stirring until smooth again. The pico is best made the same day.

How do I keep queso from getting thick as it sits?

Queso naturally firms up as it cools. Switching the crock pot to the warm setting helps, and stirring in a tablespoon or two of milk will loosen it back up.

How long do leftovers last?

Leftover queso keeps for 3 to 4 days in an airtight container in the fridge. Warm it gently on the stove or in the microwave in short bursts, stirring in between.