New Year’s Eve is upon us, and with it will come thousands, if not millions, of parties. There are two celebrations happening tonight because tonight is also the Fiesta Bowl between Ohio State and Clemson…because let’s face it…this is the only game today that truly matters! (Go Bucks!)
While searching for a cheesy dip to make for tonight’s festivities, I came across an old favorite of mine that my mom had made when I was younger. It is one I have fallen to many times over the years because it is so quick and easy, and always goes over well whenever I make it for gatherings. This recipe is both perfectly cheesy with just a little hint of spiciness. I love how it has that ‘comfort food’ factor due to its warmth and heartiness. On these colder days, who doesn’t love that? When I saw this cheesy dip recipe again, I was reminded of how much I’ve always loved it and knew that once again, it was going to be my go-to dip.
Because my day is going to be fairly busy, hubby and I prepared this late last night and let it go in the crockpot on a warm setting overnight. It didn’t get stirred until this morning and melted together as it was supposed to. Because it makes a decent amount, I cut the recipe in half when making it and only used the sausage. I made a couple of other changes, which will be noted below.
If you’re looking for a quick, last-minute cheesy dip recipe, this one is a winner! There is so much that can be done to customize it to one’s tastes. I hope you enjoy it as much as I always have.
Easy, Cheesy New Years Eve Dip
Recipe from Brown Eyed Baker
1 pound ground beef or vegetarian meatless crumbles
1 pound ground sausage (favorite variety (optional))
16 ounces Velveeta, cubed
1 (10-ounce) can Rotel ( I used a jar of my favorite salsa instead here )
8-ounce block cream cheese, cubed
(I added a can of drained chili beans to the pot as well)
In a large skillet over medium heat, brown the ground beef and ground sausage until no longer pink. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
Spray a 4 to 6-quart slow cooker with non-stick cooking spray. Add the cooked beef and sausage, cubed Velveeta, Rotel and cream cheese, (and chili beans) and stir to combine. Cook on high for 2 hours, stirring occasionally, until the Velveeta and cream cheese are completely melted and creamy. Serve with your favorite tortilla chip
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