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
Cooking the Sausage and Herbs
In a big frying pan, heat the sausage over medium-high heat until browned and crumbled, about 4-5 minutes.
Once the sausage is browned, add the onion and jalapeño peppers to the skillet.
Continue cooking them until the onion softens, about 3-4 minutes.
Additionally, since the sausage has a lot of fat, using it will also help to cook the vegetables and therefore you do not need to add any oil.
Add Seasonings and Chili
Add garlic powder, chili powder, and cumin to the skillet and mix these seasonings with the sausage mixture.
Cook for 30 seconds or until the scent of the spices is noticeable.
Add the can of chili and thoroughly mix everything together before allowing it to simmer for an additional 2-3 minutes or until heated completely.
Melting the Cheddar Cheese
Lower the heat on your stove to medium or low and add the Velveeta blocks, shredded Colby Jack cheese, and the can of undrained Rotel Tomatoes.
While stirring continuously, allow the cheese to melt and become smooth, approximately 3-4 minutes.
The liquid from the Rotel will provide sufficient moisture for the proper texture of the dip, therefore leave this liquid in the can.
To keep warm, transfer the complete dip into a slow cooker, or serve it 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.
