Retro Chili Cheese Dip with Sausage and Velveeta
Photo by me.
1/2lb. hot italian or chopped andouille sausage (i prefer johnsonville)
12oz. chunk mexican velveeta, cut up
2cups 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
- 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!
- *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.