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A quick and easy recipe for a dip that we all know and love. Of course this is my take on it and you should feel free to modify it to your tastes. This recipe is easily done in a double boiler or a medium size crockpot.
1 block (32oz.) of Velveeta (cubed)
3 cans of Rotel (I use 2 original and 1 hot)
1 pound of your favorite sausage or other ground meat
1 cup milk
1 block (8oz) of Philly cream cheese (likewise cubed)
1. Place Velveeta, Rotel and milk in boiler or crockpot to melt.
2. Cook sausage thoroughly, chopping it while in the skillet.
3. When cheese is melted add sausage and cream cheese cubes.
4. When all ingredients are melted and mixed it's ready to serve.
Please note this does make quite a bit of dip, portions listed here are for a party size amount.
Also note that undercooked meat is not party friendly, the t.v. in the emergency room is small.
IF any remains after the party please mock your friends small appetites and then refrigerate for up to 1 week.
*photos courtesy of Google.
1 block (32oz.) of Velveeta (cubed)
3 cans of Rotel (I use 2 original and 1 hot)
1 pound of your favorite sausage or other ground meat
1 cup milk
1 block (8oz) of Philly cream cheese (likewise cubed)
1. Place Velveeta, Rotel and milk in boiler or crockpot to melt.
2. Cook sausage thoroughly, chopping it while in the skillet.
3. When cheese is melted add sausage and cream cheese cubes.
4. When all ingredients are melted and mixed it's ready to serve.
Please note this does make quite a bit of dip, portions listed here are for a party size amount.
Also note that undercooked meat is not party friendly, the t.v. in the emergency room is small.
IF any remains after the party please mock your friends small appetites and then refrigerate for up to 1 week.
*photos courtesy of Google.
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I hadn't thought about using the crock pot which, considering it is one of my favorite kitchen tools is kind of strange. Hope you don't mind my adding the idea to my alternatives area.
D'oh,
http://www.instructables.com/id/Easy-Cheese-Dip/
...from 2009.
I can't find the infamous 2 ingredient con queso dip any more though. With all the meanie comments it must have been pulled by staff.
The original recipe used something Old El Paso no longer makes and 2 cans of diced green chiles (4 oz each) , but I use 2 cans of the spicy Rotel now too.
Actually, I get everything at Aldi nowadays, generic Velveeta, generic cream cheese, generic Rotel, still tastes awesome. (if you plan to sub in some kind of lesser cheese sauce, make sure that "oil" isn't in the first three ingredients. Cheese sauce should have cheese in it, not hydrated oil,whey solids and food coloring)
Velveeta is one of those things that everyone is willing to rag on (and there's an instructable on the site where everyone did, this was before the "be nice" comment policy) but as you well know, you can put this dish out and people will inhale it. The cream cheese, however, is the real secret. That takes this stuff to eleven.
The sausage looks like a great addition. How can you go wrong with pork?