• Tisha Johnson

Slow Cooker Sausage Cheese Dip


Photo: southernbite.com

Slow Cooker Sausage Cheese Dip

History

“the dish was invented by Blackie Donnely, the original owner of Mexico Chiquito restaurants. The Mexico Chiquito chain, which now has multiple locations in central Arkansas, was opened by Donnely and his wife in North Little Rock in 1935. Whether or not Donnely’s cheese dip was the first is hard to say, but his restaurant is indeed famous for its secret recipe. Others claim that cheese dip was actually invented either at a Mexican restaurant in Hot Springs or in Texas.” (Encyclopedia of Arkansas)


Course: Appetizers

Cuisine: Southern

Yield: 12 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Author: The Southern Spice Rack


Ingredients

· 1 block (32 Oz) Velveeta cheese, cut into one inch cubes

· 1 pound sausage, cooked and crumbled

· 2 cans rotel tomatoes

· 1 tablespoon salt

Instructions

1. In a slow cooker set on low heat combine all the ingredients.

2. Cover with lid and let the cheese melt, stirring occasionally.

3. Once all the cheese is melted and the dip is warm you can serve. Place the slow cooker on keep warm to keep it hot until served or for party’s.


Slow Cooker Sausage Cheese Dip
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