Football Dip
Description
Creamy football dip made with pork sausage, Velveeta, cream cheese and Rotel. One skillet, 20 minutes, and it never turns greasy.
Ingredients
- 1 lb bulk pork sausage
- 16 ounces Velveeta, cut into 1-inch cubes
- 8 ounces block cream cheese, softened and cubed
- 10 ounces Rotel, drained (reserve juice)
- ¼ cup whole milk, as needed
Instructions
- Cook sausage over medium heat, breaking into small crumbles, until browned, 8–10 minutes.
- Drain thoroughly, leaving about 1 tablespoon of fat. Wipe the pan and return the sausage.
- Reduce heat to medium-low.
- Add Velveeta, cream cheese and drained Rotel. Stir every 30 seconds, scraping the bottom.
- Cook 8–12 minutes until smooth and glossy, thinning with reserved juice or milk as needed.
- Rest 5 minutes off the heat. Serve warm with chips.
Equipment
- Skillet
- Mixing Bowl
Notes
Never let it boil. Soften the cream cheese first to halve melting time.
Nutrition
Serving: 1ServingCalories: 226kcalCarbohydrates: 7gProtein: 16gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 46mgSodium: 977mgPotassium: 329mgFiber: 0.2gSugar: 5gVitamin A: 445IUVitamin C: 3mgCalcium: 300mgIron: 1mg