A transplant to New Orleans, I had to get used to the high humidity, heat and hurricanes after living in the San Francisco Bay Area for almost a decade. I'm a food lover and enjoy sharing my finds with my friends.
I threw a birthday party for myself and one of the things I served was a hot cheesy dip. This dip is great with tortilla chips and terrific over pasta or on a baked potato. Plus, the broccoli makes it almost healthy!
2 lb box velveeta cheese, cubed
2 8 oz boxes cream cheese, cubed
2 cans Ro-tel tomatoes and peppers
4 cloves garlic, chopped
2 lbs breakfast sausage, cooked and drained
24 oz bag chopped broccoli
Dump all of the above in a slow cooker to let it melt and blend together. Serve with chips.
I replace the breakfast sausage with ground venison but feel free to use the sausage or any other ground meat. Just brown it first and drain it well.
Here is a picture of it served over pasta. Yum!
This does get warmer after you've reheated it a couple times. I buy an extra 1lb block of velveeta and add half of after the first reheating and the next after the third.