I was looking through my grandmother’s recipes and I found one for a spicy sounding cheese dip named Texas Cheese Dip. It was cut out from a magazine but I can’t tell which one so there is my disclaimer that I did not make this up. I did however change several ingredients because I want it to be spicy, not burn everyone’s mouth off (though my husband would probably like it better that way). So here is my slightly milder taste on a great SuperBowl or any Tailgate party Appetizer – Texas Cheese Dip. Plus its perfect for any type of family gathering if someone asks you to bring a dish. Its easy to make and transport if you have a great crockpot. Even better if you have a Crock-Pot Travel Bag because you can just pop the crockpot in the bag and carry it over.
- 1 lb roll breakfast sausage (I used Jimmy Dean Hickory)
- 1 can Rotel tomatoes
- 1 can cream of mushroom soup
- 1 lb ground chuck
- 2 lb Velveeta cheese (recipe called for Mexican kind but I thought it would be too hot)
- pepper to taste (I used ¼ tsp)
- Brown ground chuck and sausage in large skillet. Drain well.
- In crockpot, add rotel, soup, cheese (cubed in small pieces), and pepper
- Add ground chuck and sausage
- Heat on low setting until cheese is completely melted. Stir occasionally to keep it from clumping
- Serve with tortilla chips or scoops
- Also, I used this dip to cover a chili pie I made and it was delicious.
Here is the finished product. I still thought it was a bit hot but the kids enjoyed it. We ate the whole crockpot full during the BCS Championship game and people were asking for more.