All right, a quick post with a thank you, and a Super Bowl recipe for you! Thanks so much to everyone who has been reading this blog, particularly this past week. The Southwestern Quinoa Salad with Chipotle Vinaigrette went viral, and took me by surprise. Surprise to the point where I thought the stat counter on my site was broken. I really appreciate all of the views and all of the great feedback that I’ve gotten. So thanks a million, and welcome to the blog for anyone who may be new!This recipe is easy, just get it going in the slow cooker and then you can practically forget about it. The cheese dip is delicious and slightly addictive… in fact, my friends in DC have taken to calling it ‘crack’ dip, because it is legitimately hard to stop eating it once you’ve started! Whip up a batch, and become the favorite person at your Super Bowl party 🙂 Even if you are sitting in a corner, crossing your fingers while you pray that the Patriots don’t win a Super Bowl in the your hometown, the stadium and locker room of your beloved Colts. Wait, that’s just me? Ok, then you’ll just hands down be everyone’s favorite. Just watch out- I’m no longer allowed to come to the SB without a crock pot of this stuff… it’s a long-term commitment of sorts.
There isn’t much healthy about this dip… unless you count the fact that spicy foods might have the ability to speed up your metabolism. But it’s the Super Bowl, and nutrition shouldn’t count. Just eat salads all next week 🙂
Start by putting the jar of salsa, the can of chopped chiles, and the two cans of soup (one cheese and one tomato) into the crock pot, then turn it on to low. A note on the cheese soup, you can easily use plain cheddar cheese soup. But if you live in an area where Campbell’s Fiesta Nacho Cheese soup is available, you should definitely use it. Personally I bring several cans back to DC with me every time I go to Indy. It adds a really nice bit of spice to the dip, although if you want a mild dip just stick with plain cheddar.
If you know that you like spicy things, add 6 or 8 jalapeno pepper slices (chop them up first) to the pot. If you aren’t sure about the spice, you can always wait and add the jalapeno at the end after you’ve had a chance to taste the dip and see how it is.
Next, take the block of Velveeta and slice it into cubes, roughly one to two-inch cubes. This will help the cheese melt a bit faster, and make it easier to mix everything up. Toss those in the crock pot too, and stir everything together.
Now cook your sausage in a pan on the stove top. I use spicy sausage (not spicy sage, just spicy), but you could also use original sausage. Cook it up, making sure to break it up as you go. When there is no pink left, drain the sausage and add it to the pot as well. I used Bob Evan’s Zesty Hot Sausage, and there was almost nothing to drain.
Mix everything together, put the lid on, and let it cook on low for several hours, stirring occasionally.
When it’s fully melted and the dip is warm all the way through, serve with tortilla chips. It should take 2 1/2 hours on low, or 1 1/2 on high. Just stir frequently if you’re cooking it on high. Enjoy!
1 2 lb package of Velveeta cheese (32 oz)
1 lb sausage, spicy or original
1 10 3/4 oz can cheddar or Fiesta Nacho soup
1 10 3/4 oz can tomato soup
1 16 oz bottle of chunky salsa, mild, medium or hot (I use medium)
1 4 oz can chopped green chiles
several jalapeno pepper slices chopped (to taste) (optional)
1. Empty the can of chiles, bottle of salsa, and two cans of soup into crock pot. Add jalapeno peppers if desired. Turn crock pot onto low.
2. Chop the Velveeta into one or two-inch cubes. Add to crock pot and stir to mix.
3. Cook sausage in pan on stove top, breaking up as with ground beef. Drain grease and add to crock pot. Cover with lid.
4. Let dip cook on low until all cheese is melted and dip is warm all the way through. This should take several hours, make sure to stir occasionally so it doesn’t burn. Add additional jalapeno peppers if needed. Serve with tortilla chips.