Today I'm giving you a recipe, but instead of sheepishly, I'm doing it boldly. Boldly! Because I've recently realized that some (maybe even most????) people don't know about this sausage dip. I want to change that.
First let me remind you that I'm a Texan. Born and raised. My ancestors came over with the good ole Stephen F and though our original homestead has literally been swallowed by the Gulf of Mexico, our flag is still planted.
That means I grew up eating Velveeta and Rotel. I don't know if this is just a Texas thing, but it basically wasn't a party when I was little without a lukewarm crockpot of queso getting that lovely plastic-y film on top.
I love Velveeta and Rotel. Even if the words "Processed cheese product" send chills up my spine and clog my whole food trumpet, I still love Velveeta and Rotel. So if you're like me, and you've got this whole foods itch, but you still love a good queso, this recipe is for you. It's not good for you, but at least the cheese is real cheese.
Cream Cheese Sausage Queso
1 lb of sausage (italian or breakfast sausage.)
8oz of cream cheese
One can of Rotel
(You of course know that you're never supposed to eat canned tomatoes, right? Good.)
There's a lot of wiggle room in the ratio of these ingredients. This specific ratio is pretty sausage heavy. Which is not a bad thing...
Serve with chips and then come back and tell me how you like it.