I have wanted to post this recipe for the longest time, but truthfully, I've been too embarrassed. Don't get me wrong: its the kind of humble, party appetizer, like pigs-in-a-blanket, that is eaten greedily by all the males in attendance. You keep it warm in a little crock pot and use tortilla chips to dive into the thick, gooey, meaty sauce. So what's the problem, you ask? Like a fragrant case of halitosis, even the whispered truth is painful: the recipe uses that processed cheese product that starts with a "v". Velveeta. There. I've said it. I'm sure the French cheese gods now have a bull's eye on my back. Yes it is heretical, but I find this dip is best with Velveeta. Think what you will; I have big shoulders and I can handle it. Sometimes nothing but the best processed cheese food will do.
Sausage Cheese Dip
1 lb. sausage (regular or hot)
3/4 c. canned evaporated milk
1 lb. velveeta cheese
2 Tbsp. finely chopped pickled jalapeño slices
1 Tbsp. finely chopped canned pimentos
several dashes hot sauce
Brown the sausage in a heavy pan over medium heat, chopping until fine. Drain the excess grease, mopping up with a paper towel. Reduce the heat to low and add the canned milk, the cubed velveeta, the chopped jalapeño and pimento, and the hot sauce. Stir frequently until everything is melted and melded together, like a cozy marriage. Place in a warm, mini crock pot. Keep plugged in while serving with tortilla chips. Try not to eat too much. After all, it is velveeta.
