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spicy nacho cheese dip

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

This is the recipe I am always asked to bring to functions - from New Years parties to church potlucks. Sausage adds the difference and creates a WOW! factor. A big hit with the men. This can also be made in a crock pot if you don't mind waiting for it to melt the cheese. It's especially good served in a small crock pot, one with a "warm" setting that doesn't get too hot.

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 10 Min
method Microwave

Ingredients For spicy nacho cheese dip

  • 1 lb
    hot country breakfast sausage (pork)
  • 2 lb
    velveeta light cheese food, cut in cubes
  • 2 can
    ro_tel diced tomatoes and green chilies
  • 2 Tbsp
    chopped pickled jalapeno peppers (or more)

How To Make spicy nacho cheese dip

  • 1
    Crumble and brown the sausage in a skillet over medium high heat until browned and a bit crispy. Drain off fat and set aside.
  • 2
    Place Velveeta cheese cubes and Ro-Tel in a large microwaveable bowl. Heat on high about 3-5 minutes, stirring after each minute, until cheese is completely melted and Ro-Tel is well blended and smooth.
  • 3
    Stir in Jalapeno peppers and the drained sausage, combining well. Serve warm, or in a smaller crock pot with a very low or warm setting. Serve with tortilla chips, or baked pita triangles.
  • 4
    To make baked pita triangles, cut a package of pita bread into fourths using a pizza cutter. Spread out on a wire rack over a baking sheet. Brush with olive oil and sprinkle with salt if desired. Bake at 350 degrees about 10-12 minutes, until crisp but not too brown. Cool on rack; package in an air-tight container.
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