Cheese, Sausage and lots of other good stuff.
How many different cheese dip recipes have you tried? How many grandmothers would drive over an hour to pick up her twin granddaughter’s favorite cheese dip from Poncho’s restaurant in Memphis? Ours did and it wasn’t anything like the above dip. Their dip was so good but like most cheese dips and had lots of cumin in it and thin enough you might want to drink it.
I made this cheese dip when we had company over for the superbowl and I was in such a hurry to get things on the table I didn’t get a picture of chips in my acrylic cowboy hat that looks great piled full of chips or snacks.
When it comes to cheese dip, most of my life I used Velvetta cheese and Rotel tomatoes and simply melted it and ate it. Then I started using a stick blender on it so there were no hunks of tomatoes and even later I would put it cold in my Vitamix and blend the cheese, Rotel and add some water, cumin, black pepper and garlic salt. I really like the taste that cumin gives to cheese dip and when I make it thin enough we don’t even like it heated like in the “old” days.
This recipe with sausage is one of my sister’s recipes and is so good with the sausage, mushrooms and black olives and the Italian dressing seasoning; it’s super delicious.
If you need a last minute dip for your Derby party give this a try and with Memorial Day ahead and all the summer parties you may be having or going to, you will surely have a change to make this.
BLAST FROM THE PAST: In case you missed where “Rosemary And The Goat” came from, try this quick little appetizer some.
I always use canned mushrooms in this recipe. Rinse and drain before chopping.
Add the Rotel tomatoes to the pan, along with the mushrooms and cubed Velvetta cheese.
Add in the chopped black olives.
Brown the breakfast sausage, chopping into small pieces as it cooks; then add it to the cheese mixture along with the Italian dressing mix.
- 1 lb. "hot" breakfast sausage like Jimmy Dean etc.
- 4 oz. jar chopped pimentos, undrained
- 1 can Ro-Tel tomatoes, or tomatoes with green chiles
- 2 lb. Velvetta cheese
- 1 small can chopped mushrooms
- 1/2 large can black olives, chopped
- 1 pkg. dry Italian dressing seasoning
- Cook sausage and drain off the fat.
- Add all other ingredients and heat until melted. If you want a thinner dip add some water or milk to dilute down. Serve with tortilla or Fritos Corn Chips.