We know you’ve had some mighty good queso in your time, but we want to tell you something: you haven’t had the BEST queso until you’ve tried Texas Pepper Jelly’s Spicy Supreme Queso. There is no better queso, and we’re not exaggerating.

This queso will make you cry with joy. And maybe a little with spiciness, but that’s just part of the DELICIOUSNESS of it.

Get in the car and go buy some fresh dippers – veggies, chips, tortillas, whatever. This queso is great with anything you dip into it.

My husband accidentally dropped a candy bar in it – he fished it out and said it was fantastic. I haven’t tried it with chocolate, but it’s only a matter of time.


1 block (32 Oz. Block) Velveeta Cheese (Don’t use a substitute; it won’t melt right)
1 package (8 Oz. Package) Cream Cheese (I use Neufchatel)
1 can (10 Oz. Can) Rotel
1/2 cup Loco Cheese Dip
1 can (10.75 Oz. Can) Cream Of Mushroom Soup, undiluted
1 pound Ground Beef OR Sausage (or A Combination Of Both) (I use both) (Crumble the cooked meat THOROUGHLY!)

What to do:

Brown ground beef or sausage (or both) in a pan over medium heat, drain well, crumble completely, and set aside. Cut up the Velveeta and cream cheese into small cubes and place into a crock pot. Pour in the Rotel, Loco Cheese Dip, and the cream of mushroom soup, and stir ingredients together. It’ll be very lumpy.

Turn your crockpot on “low,” and set your timer for one hour; this should be long enough for all the cheese to melt. Add the browned and crumbled meat and continue to let cook on low, stirring every hour or so, as needed. You don’t want it to scorch on the bottom; this is unlikely in a crockpot, but it can happen if you’re not cautious.

Pour into a heat-resistant bowl, and stand back. Your crowd will start dipping before it’s even cool enough to eat! (If you can get away with it, try to reserve a little for yourself, for later tonight or tomorrow. There won’t be any left in the bowl you set out for other people.)