Introduction: Everyones Favorite Cheese Dip
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.