Spicy Hot Cheese and Sausage Dip

After yesterday’s virtuous poached salmon recipe I’m taking it in the opposite direction today with a recipe for football watching this weekend (Duke is ready to ‘shock the world’ friends.)

Warning: seriously processed cheese stars:DSC_0110


But don’t fret, according to Kraft’s website, in the 1930s, Velveeta became the first cheese product to gain the American Medical Association’s seal of approval.  So pick up a block (you can usually find it near the chip aisle and try not to think about the fact that it doesn’t have to be refrigerated before opening) as it’s practically a health food and you can serve it with vegetables!


I’ve adapted this one from a recipe that my family loves and calls “hot cheese” (one can Rotel+ one block Velveeta melted and stirred well.)  My recipe makes enough to feed a large crowd but will also save well in the refrigerator.

 What’s your favorite football food? Go Blue Devils and Bengals this weekend!

What to buy:

  • 1 pound (16 ounces) Velveeta cut into small cubes
  • 1/2 pound pork sausage, cooked, crumbled and drained
  • 1 jar (about 10 ounces) salsa
  • 1 japaleno, sliced
  • 1 tablespoon red pepper flakes, more or less to taste
  • pepper, to taste

What to do:

  • add all ingredients to a bowl and microwave for 2-4 minutes, stirring every thirty seconds or so until Velveeta is completely melted





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