Nacho Cheese Dip is a quick and easy dip is really a lot like queso and, oh, so, delicious. It’s wonderful drizzled over tortilla chips either individually or more like a collage. Some times we just put it on the plate and dip tortilla chips into the dip that way too. This simple dip is made with Velveeta cheese, a can of diced tomatoes with chilies, a pound of fried sausage, and a can of cream of mushroom soup. It’s not in the least healthy, but it really is a fantastic dip for tailgating parties or, like in our case, we made it for our Super Bowl party. One of the nice things about this dip is you can reheat it and serve it again if you have leftovers.
Years ago we went to a Tex-Mex party when we lived in Massachusetts. Yes, you heard that right! Massachusetts was the place I learned to eat Tex-Mex. Along with a lot of other goodies, Nacho Cheese Dip was on the menu. It was love at first bite for me! 🙂 And when I found out how really easy this recipe was to make, that was added incentive to make it often. I have made Nacho Cheese Dip many times over the years — always to rave reviews.
If you’re looking for a quick and easy appetizer, something like queso, to make for company, tailgating parties, or any time you are in the Tex-Mex mood, then this delightful recipe should be on the menu. The taste is spectacular and all you have to do is heat this up in your crockpot. It only takes an hour or so, and then you are treated to a heavenly creamy, cheesy sauce with a little bite from the sausage and diced chilies. WOW! This has been a family favorite for many years. Hope you enjoy it too.
Nacho Cheese Dip is such a simple 4-ingredient recipe.
This dip is high on taste. To make Nacho Cheese Dip hotter, use hot pork sausage and hot diced tomatoes with chilies.
We served Nacho Cheese Dip for our Super Bowl party a couple of weeks ago.
Here’s what I did.
These are the ingredients I used for the recipe. H-E-B was running a deal on their brand of easy melt cheese so I bought that instead of Velveeta this time.
Brown sausage in skillet until completely done. Drain grease and place sausage on paper towels to remove excess grease. Break sausage pieces down into small pieces.
Cut processed cheese into cubes. Add a can of undrained diced tomatoes and chilies, condensed cream of mushroom soup, and sausage.
Stir to combine. Heat in your crockpot about an hour to an hour and a half. Then either turn off the heat or keep on warm setting.
Here’s what the cheese sauce looks like after melting.
Lots of sausage, tomatoes and chilies in every spoonful!
To serve: place tortillas on a plate and ladle Nacho Cheese Dip over top.
Or spoon dip over individual pieces like this.
Or you can place a bunch of tortilla chips in a bowl and spoon a few ladlefuls of Nacho Cheese dip over top. Yum.
Here’s the recipe.
NACHO CHEESE DIP
(Recipe from Mary Layman, when we attended Christ Baptist Church, Upton, MA)
- 1 32-oz. pkg. Velveeta cheese, cut in cubes
- 1 can Rotel diced tomatoes with green chilies, undrained
- 1 can cream of mushroom soup
- 1 lb. bulk pork sausage (mild or hot) cooked and drained, and broken up into very tiny pieces.
- Put ingredients in crockpot that has been sprayed with cooking spray.
- Stir to combine.
- Turn crockpot on high for about an hour to an hour and a half.
- Reduce heat to warm or turn off entirely.
- Stir before serving over tortilla chips.
Nacho Cheese Dip is so quick and easy, yet everyone just keeps coming back for more! I love the ease of making this terrific recipe in the crockpot.
Each mouthful is wonderful.
Nacho Cheese Dip is a little like queso. This marvelous cheesy dip will have all your guests craving more!
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