Retro Chili Cheese Dip with Sausage and Velveeta

Kelly Williams


I love this oldie but goodie just as much as I did the first time I had it back in the 70's as a kid! Still the perfect quick and easy dip for a casual football party get-together! I always use homemade chili rather than canned, but canned can work for you if you don't have homemade on hand. Otherwise, you can use a can of Rotel Tomatoes and Green Chili, a little chili powder and cumin, and 1/2-1 lb. Hot Italian or Andouille sausage! Just as good! Enjoy, and get ready for some FOOTBALL! :)
Photo by me.


★★★★★ 2 votes

5 Min
15 Min


  • 1/2
    lb. hot italian or chopped andouille sausage (i prefer johnsonville)
  • 12
    oz. chunk mexican velveeta, cut up
  • 2
    cups homemade chili, or about a 14-16 oz. can
  • ·
    *toasted pita triangles, fritos scoops or white corn chips for dipping
  • ·
    *sour cream, jalapenos and tomatoes for extra fun
  • ·
    *one small crowd of hungry friends!

How to Make Retro Chili Cheese Dip with Sausage and Velveeta


  1. In small frying pan, saute sausage til done breaking up as you go. *If using andouille, remove casings and pinch off pieces into pan. Drain grease. Pour into medium-sized bowl. Add cut-up Velveeta, pour chili over top. Microwave til cheese is melted stirring now and then til all is creamy. Serve with dippers and extra condiments of choice!
  2. *If you don't have any leftover chili on hand, and can't stand the canned kind like me, you can sub a can of Rotel Tomatoes and Green Chilies, add a little chili powder and cumin to taste, and up the sausage if preferred.

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