Velveeta Sausage Dip
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 can opener
- 1 microwave-safe or stove-safe medium pot or slow cooker
- 1 serving bowl
Ingredients
- 1 pound ground pork sausage mild or spicy
- 16 ounce Velveeta cheese cubed
- 10 ounce canned diced tomatoes with green chilies undrained
- 1/4 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper optional
- 2 tablespoon sliced green onions optional; for garnish
- 1 pound tortilla chips for serving
Instructions
- Place a large skillet over medium heat and add the ground pork sausage.
- Cook the sausage, breaking it up with a spoon, until browned and fully cooked, about 7–8 minutes.
- Drain excess grease from the skillet, leaving the cooked sausage in the pan, and set aside.
- In a medium pot (or slow cooker), add the cubed Velveeta cheese, canned diced tomatoes with green chilies, and milk.
- Place the pot over low heat and cook, stirring frequently, until the cheese is mostly melted, about 5–7 minutes.
- Stir in the cooked sausage, garlic powder, onion powder, black pepper, and cayenne pepper until well combined.
- Continue cooking over low heat, stirring often, until the dip is completely smooth and heated through.
- Remove the pot from the heat and let the dip rest for about 5 minutes to slightly thicken.
- Transfer the dip to a serving bowl or keep warm in a slow cooker on the “warm” setting.
- Garnish the top with sliced green onions if using and serve warm with tortilla chips.
Notes
For best results, keep the dip warm in a slow cooker to maintain its creamy texture and stir occasionally to prevent scorching on the bottom. You can adjust the heat level by choosing mild or hot sausage and by adding or omitting the cayenne pepper, and you can also stretch the recipe for a crowd by stirring in a small can of drained black beans or a handful of corn kernels. If the dip thickens too much as it sits, whisk in a tablespoon of milk at a time until it reaches your desired consistency. Leftovers reheat well in the microwave at short intervals, stirring between bursts to keep the cheese from separating.
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