Whenever we gather with my husband’s side of the family, my father-in-law, Mike, makes this insane dip. Everyone stands around the counter, hovered over the mini-crockpot, inhaling this dip! I made it for the first time the other day and I had to keep track of what exactly went into it so I could share it with you! WARNING: This stuff is addictive and not low-fat. Sorry 🙂 We love this with the tortilla chip scoops, but it’s also great with Frito scoops, too!
Mike’s Amazing Queso Dip
3/4 cup diced onion
3/4 cup diced green pepper
1 Tbsp olive oil
1/2 tube of bulk (breakfast) sausage – you can use mild or hot
1 (15 ounce) can Hormel chili – with or without beans, your choice (I like beans!)
16 oz brick of Velveeta – use Pepper Jack or Mexican
2 Tbsp diced pickled jalapenos (or more if you like the heat!)
1) Heat oil over medium-high heat. Saute onion and pepper until lightly brown and soft. Spoon the vegetables into the bottom of the mini crock-pot or dish you will be preparing the dip in.
2) In the same skillet, cook the sausage until browned. Spoon out into the dish with the vegetables (avoid as much of the fat as possible).
3) Cut Velveeta into large cubes and add to the sausage and vegetables. Pour in chili and diced jalapenos. Cook over low heat until the cheese has melted and ingredients are well combined. Enjoy with tortilla or corn chips!