At any party, you find the standard fare of fruit or vegetable trays, maybe some chips and salsa or crackers and cheese. For a delicious addition to your appetizers, try this tortilla chip dip. Not only is it easy, but it is delicious!
The original recipe from my husband’s grandma called for cubed cheddar cheese, but it was sometimes hard to melt to the right creamy consistency. Velveeta melts well, but there’s a certain uneasiness in giving my family something labeled “Pasteurized Prepared Cheese Product.” It can’t be labeled “cheese” because there are so many additives. If you want to steer clear of buying the bright orange brick of cheese product, try making homemade Velveeta with the link below.
What you need:
- 1 lb. spicy roll sausage
- 1 medium onion, finely diced
- 1 T. chili powder
- 1 pint diced tomatoes, drained
- 1 lb Velveeta (store-bought or homemade)
- 12-in skillet
- casserole dish
Time: 30-40 minutes.
Serves: A crowd.
Multiplying the recipe: Yes, it could be doubled but you need to increase the time in the oven to make sure that all of the cheese melts evenly.
Sausage & Cheese Dip:
Brown sausage, chili powder, and onion in a skillet. Drain. Add tomatoes. Cut the cheese into 1-2 inch cubes. Place sausage mixture in the casserole dish and mix in the cheese. Bake for 20-30 minutes or until cheese is completely melted, stirring halfway through. Serve with tortilla chips.