Batter Up and Fry: Tailgating Treats. “Cheesy Dip”

Rough time to be a Kansas City sports fan. At least we can drown our pains in amazing food, right?

Uber-cheesy dip served up with tortilla chips is the ultimate tradition in tailgating fare. It can be kept warm in the crockpot, keeping it smooth and creamy through your whole party. I have added my own touches to the classic recipe by using spicy sausages in place of hamburger and jalapenos and their juices instead of diced chilies.

Cheesy Dip

3 hot Italian sausages

16 oz. Velveeta, chopped into cubes

1 can Ro’tel

1 TB chopped jalapenos

2 TB pickling juices from jarred jalapenos

Tortilla chips for serving

Remove the sausage meat from the casings and break up. Heat a medium skillet over medium-high heat and add the sausage meat. Sauté until the meat is cooked through and then drain.

Mix together the cooked sausages, Velveeta, Ro’tel, jalapenos and pickling juice in a medium saucepan and heat over medium until the cheese is all melted. You can also heat the mixture in a crockpot and keep on the warm setting during your gathering. Serve with tortilla chips for dipping.

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