Ingredients (~6-8 servings)
- 1/2 pound breakfast “hot” sausage
- 1/2 medium onion, diced
- 1 jalapeño, minced
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp ground cumin
- 1 (15 oz) can chili
- 6 oz Velveeta, cut into cubes
- 3 oz Colby Jack cheese, shredded
- 1 (10 oz) can Rotel tomatoes, undrained
Brown the Sausage and Aromatics
Brown and crumble the sausage in a large skillet over medium-high heat for ~4-5 minutes.
Add the diced onion and minced jalapeño; cook until the onion softens, ~3-4 minutes.
The sausage fat will help cook the vegetables – no need to add oil.
Add Spices and Chili
Stir in the garlic powder, chili powder, and cumin; cook for ~30 seconds until fragrant.
Add the can of chili and stir well to combine everything.
Let this simmer for ~2-3 minutes to heat through.
Melt in the Cheese
Reduce heat to low and add the Velveeta cubes, shredded Colby Jack, and the undrained Rotel tomatoes.
Stir constantly until the cheese is completely melted and smooth, ~3-4 minutes.
The Rotel juice helps thin the dip to the right consistency – don’t drain it.
Keep warm in a slow cooker or serve immediately with tortilla chips.
Chili Cheese Dip
Ingredients
~6-8 servings
- 1/2 pound breakfast “hot” sausage
- 1/2 medium onion diced
- 1 jalapeño minced
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp ground cumin
- 1 can chili 15 oz
- 6 oz Velveeta cut into cubes
- 3 oz Colby Jack cheese shredded
- 1 can Rotel tomatoes 10 oz, undrained
Instructions
- Brown sausage in skillet over medium-high heat for 4-5 minutes.
- Add onion and jalapeño, cook until softened, 3-4 minutes.
- Stir in garlic powder, chili powder, and cumin, cook 30 seconds.
- Add chili, simmer 2-3 minutes.
- Reduce heat, add Velveeta, Colby Jack, and Rotel tomatoes.
- Stir until cheese melts completely, 3-4 minutes.
- Serve immediately with tortilla chips.
