Spicy Cheeseburger Dip

National Chip & Dip Day is a REAL THING, celebrated on March 23 of every year. In my house we actually observe this “holiday” about once a month but, on March 23, the whole world is celebrating with us! So, who’s with me??

Did you know that some of the very first recorded dip recipes date back to the 13th century!? These were hummus-based and genius. Had someone not thought to smoosh up chickpeas, where would we be today?? The french onion flavor was discovered and made popular around the 17th century but I’m still trying to figure out when the deliciousness of bacon horseradish dip emerged. Wooahhhh buddy, I’d like to give a huge high-five to the creator of that one!!

If you are in the mood for a good laugh or maybe table conversation as you are enjoying your favorite chips and dip, check out Dip Etiquette. If you are unsure how to handle double dippers, dipping at the same time as someone else, broken chips in the dip bowl, and/or need clarification on dip hierarchy, you have to check that site out. It’s humorous information that everyone needs to store in the back of their mind for social gatherings that include DIP!

Now, if you are searching for the perfect dip to indulge in for National Chip & Dip Day, I’ve got something to share with you. Introducing my family’s all-time favorite Spicy Cheeseburger Dip! Also known as Cheesy Sausage Dip or most commonly called that Yummy Stuff.

This is a super simple recipe that can be thrown together in a crockpot for low maintenance or to bring to a gathering, or it can be melted on the stove top for a quick nacho night.

Ingredients(small batch):

• 8 oz. Pasteurized Prepared Cheese Block
• 1 Mild Sausage Roll
• 1 Can of Rotel
• Tortilla Chips

Ingredients(large batch):

• 32 oz. Pasteurized Prepared Cheese Block
• 2 Mild Sausage Roll
• 3-4 Cans of Rotel
• Tortilla Chips

Directions :

• Brown the sausage and drain the fat.
• Dice your pasteurized prepared cheese product  into cubes.
• Mix it with the sausage.
• Add your Rotel.
• Let it all melt together, stirring occasionally.
• Serve & Enjoy!

Notes:

• My family prefers the mild sausage, but you can always crank up the heat with this part.
• If using a crockpot, brown your sausage then add all other ingredients and cook over low until melted.
• I’ve also added onion, bacon, and sour cream to this dip before (just prior to serving.)

So, make sure to make this dip for your next gathering, and don’t forget to read up on your dipping etiquette. This chips and dip thing is very serious business.

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