Monday, March 7, 2011

Slow Cooker Hanky Panky Dip

Photo courtesy of Blessings in Abundance
At my work’s Snack Day…

I sit here and have to laugh because our work always seems to have snack days. Well, what is a celebration without some food, right? This hanky panky dip is a little different than the norm, but we love it. I especially like it since it can stay in a crockpot and friends/co-workers can continue to enjoy it throughout the day. A snack day at work isn’t complete without this hanky panky dip. Thanks to Johonna for always making this dip when we worked together at the Media Center!

Johonna’s Slow Cooker Hanky Panky Dip

Ingredients:

  • 2 pounds breakfast sausage rolls* (I normally use Bob Evans' Spicy sausage roll)
  • Dash of crushed red pepper (optional)
  • Dash of creole seasoning (optional) or salt
  • 2 pounds Velveeta cheese block , cubed (This is a normal block)
  • Splash of milk
  • Fritos Scoops or Tortilla Chips

Directions:
1. In a medium size skillet, brown the sausage and ground beef, and add the crushed red pepper and creole seasoning/salt (if using).
2. Place the browned sausage into a crockpot, and add the cubed Velveeta cheese and splash of milk.
3. Set it on LOW, and allow it to melt. (This can take an hour, but you can speed up the process by microwaving the cheese and then adding it to the slow cooker.) You will need to add milk to get to your desired consistency.
4. Enjoy with Fritos Scoops or Tortilla Chips!

* Note: You can use spicy sausage (and thus omit the crushed red pepper)

Make ahead tip: You can brown the sausage the evening before. Then, place the sausage and cheese into a crockpot the day of and allow the cheese to melt (will take a few hours).

Source: As made by my co-worker Johonna

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