Saturday, January 3, 2015

Mike's Hanky Panky Dip

Hanky Panky dip is one of my favorite dips at parties, especially when you can keep it warm in a slow cooker.

Every year the week before Christmas, we have an annual Christmas Potluck where my co-workers sign up to bring food for the week. And let me tell you, there is a lot of food brought and eaten that week.

Mike brought his version of Hanky Panky Dip, and it was delicious! He made a large batch (his recipe is below), and I made a smaller version for us for New Year's Eve (my version is below as well). My previous version just uses sausage, but his version uses both ground beef and sausage. I love both, and wanted to share with you his version.
This is Darin, giving his thumbs up

Mike's Hanky Panky Dip
Feeds a large crowd

  • 3 rolls spicy breakfast sausage roll (he uses Bob Evans spicy sausage roll- red package)
  • 2# ground beef
  • (2) 32-oz blocks Velveeta Cheese, cubed
  • Garlic powder, to taste
  • Crushed red pepper, to taste
  • 3-4 loaves cocktail/party bread (pumpernickel, light rye), toasted
Mike's Hanky Panky Dip (scaled down version)
  • 1 roll Bob Evans spicy breakfast sausage roll (red package)
  • 1# ground beef
  • 1/2 of 32-oz block Velveeta cheese, cubed
  • Garlic powder, to taste
  • Crushed red pepper (healthy dash)
  • Ground red/cayenne pepper (healthy dash)
  • Milk
  • 1-2 loaves cocktail/party bread (pumpernickel, light rye), toasted
  1. Brown the sausage and beef in a large skillet. Drain fat.
  2. Over medium-low heat, add the cubed Velveeta cheese, garlic powder, and crushed red pepper. Allow the cheese to melt slowly. (Do not turn the heat on high; it is horrible scorched!)
  3. Add ground cayenne pepper to taste. 
  4. Add milk to desired consistency- add 1-2 Tbsp at a time and stir.
  5. Serve on toasted party bread, and enjoy!
Source: Co-worker Mike


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