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


lb. hot italian or chopped andouille sausage (i prefer johnsonville)
oz. chunk mexican velveeta, cut up
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!


1In 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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