Ree Drummond makes chili con queso dip. She starts with a chopped yellow onion browning in vegetable oil before adding one pound of hot breakfast sausage. She cautions that the dip is habit-forming and to enter at your own risk. Once the sausage is all broken up, Ree chops up a two-pound block of Velveeta and adds the cubes to the pan. She turns the heat down to low after the Velveeta is added, noting that it melts smoother than most other cheeses. While the Velveeta melts, Ree chops up a fresh jalapeno pepper, cutting out the membranes and most of the seeds so it’s not overwhelmingly spicy, and finely dices the jalapeno before setting it aside. She then adds to the queso what she says is an essential ingredient, tomatoes with diced chiles, taking care to include the juice. Two more cans of diced green chiles are added to the queso. Ree finally adds the diced jalapeno and gives the queso one last good stir.