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    Hissy Fit Dip
    8 links Hot Italian sausage, casings removed
    16 oz. Velveeta cheese, cut into cubes
    8 oz. Muenster or mozzarella cheese, shredded
    1-1/2 c. sour cream
    1 tsp. onion powder
    1 tsp. garlic powder
    2 tbsp. Worcestershire sauce
    Salt and pepper, to taste
    tortilla chips
    1. In medium skillet, cook sausage until no longer pink, crumbling as you saute.
    2. Meanwhile, turn slow cooker on to medium-high (a 2- to 4-hour setting).
    3. Transfer cooked sausage (with pan drippings) to slow cooker. 
    4. Then add in Velveeta, Muenster, sour cream, onion and garlic powders, 
       Worcestershire, salt and pepper. 
    5. Mix until well-incorporated.
    6. Cover slow cooker, and allow to cook until cheese is melted, about 40 minutes. 
    7. Serve over tortilla chips.