One of the more festive days of the year is always Super Bowl Sunday. It doesn’t matter who is playing; it is a time to gather your friends, and watch some football, make fun of some commercials (and the people who just watch the game for the commercials), and eat some food.
My go to dish on Super Bowl Sunday has always a Spicy Cheese Dip. It is always a big hit, and I really only break it out twice a year – for the Super Bowl, and my fantasy league baseball live auction.
It is incredibly easy to make, and can be spiced to personal taste with little effort. Below is the recipe:
2 pound package of regular Velveeta cheese (you can use a store or generic brand, but I don’t think it is quite as good)
1 pound package of spicy Velveeta (not all stores will carry this. If you can’t find it, use regular and spice it by hand)
1 pound of ground Jimmy Dean Hot sausage (in a tube). There are other brands out there but Jimmy Dean’s is the best
1 can of regular Rotel diced tomatoes
1 can of hot Rotel diced tomatoes
2 small chile peppers
1 small jalapeno
1/2 cup – 1 cup of milk
1 regular package of cream cheese (optional for a thicker consistency)
Assorted spices – pepper, hot sauce, crushed red pepper, etc.
Depending on fast you crock pot cooks, you want to start about 3 hours before you want the dip to be ready.
In a large crock pot, cut the 2 chunks of Velveeta into at least fourths. It will cook faster the more you slice up the Velveeta. Do the same with the cream cheese if you are using it.
Add pepper to the cheese in the crock pot, then add the can of regular Rotel, and about a fourth of a cup of milk. Turn the crock pot on high, and cover.
While the cheese is melting, start cooking the sausage on low. Chop it up in the pan as it browns, and check it about every 5-10 minutes. I like my sausage small and dark, slightly burnt for this dish. Some people like their sausage a bit lumpier. Cook until it is done how you like it, then simmer until the Velveeta is melted.
Chop up the chiles and jalapeno finely.
When the Velveeta is completely melted, or at least very close, add the hot Rotel and stir. Then add the sausage and stir (I do not drain the grease out of the sausage. I like the flavor it adds overall, even though my arteries won’t thank me at the end of the day. There is no shame if you drain the sausage first).
Finally, add the peppers and another 1/4 of a cup of milk, and stir. If the Velveeta is completely melted, turn the crock pot down to low.
At this point, you want to spice it to your taste, using whatever spices you want. I prefer ground black pepper, hot sauce, and crushed red peppers. It is very easy to over due this so be careful the first time you make it. Err on the side of caution. Remember that the ingredients you have already used will give it some kick already.
Consistency is also a heard thing to get just right. You don’t want it so runny it flows off the chip, but not so thick it breaks the chip when you dip it. It will thicken throughout the day, too. If is needs to be a little thinner, you can use a little water, or another can of Rotel, either hot (will make it spicier) or regular. You can also use more milk, though tends to make it thicker in the long run.
When the party starts, turn the crock pot to warm if you have that setting, and serve it right from the pot. Scoop chips work best, or small rounds.
I have experimented with this over the years, using beef instead of sausage, or adding diced pepperoni, or fancy peppers. I have realized that simple is better on this particular dip, and that the sausage is more flavorful.
Hope you have a great Super Bowl Sunday!!!