I have not fallen in love with Velveeta, but the stuff does have its uses. One is a version of that old favorite, cheese and sausage dip, introduced to Jerri and me by our neighbors, Jill and Lonnie.
This version was brought north from Oklahoma and uses sweet Italian sausage instead of ordinary breakfast sausage. It is a delicious combination that will please most everyone except your vegetarian friends. You can make a tasty vegetarian version without the sausage but with a finely chopped jalapeño pepper for a little extra flavor.
3/4 – 1 lb. sweet Italian sausage
3/4 – 1 pound Velveeta or any processed American cheese
1 10 oz. can Rotel or other brand diced tomatoes and green chilies
Brown the sausage over low heat, taking care not to make it crisp. Drain it thoroughly.
Cut the cheese into half inch cubes. Put the cheese and tomatoes into a bowl and microwave it until the cheese is melted. Stir once or twice so the cheese melts evenly.
Mix the sausage into the cheese and tomato mixture and microwave again until the dip is very warm.
Serve warm with tortilla chips or scoops.
NOTES: You can put the dip into a small crockpot to keep it warm, but a half dozen people can finish this dip before it gets cold if you set a good example. You can also pop it back into the microwave for a few seconds if the dip gets too cool.
If you make the vegetarian version, wash and cut the stem off the pepper, then slice in fourths, remove the seeds and white membrane, and chop the pepper into an eighth inch dice. Add the chopped pepper when you are first melting the cheese, then stir in the diced tomatoes and warm the dish for serving.