Columnist’s note: This week my wife made one of our favorite recipes while watching the Josh Allen-less Bills actually win a game. Sara took over this week’s column to make sure the dish was done justice, and I hope you enjoy reading it as much as i did. — Doug
Fall is my favorite season. I love putting on my scarf and sweater, and walking out to breathe in the clean, cool air. My husband loves football. I love the food that comes with Sunday football, generally heated in a slow-cooker.
As I think back on the years we’ve been together, we’ve had a lot of good Sunday Fun-days, and most revolve around football and shared dishes. I can’t wait to share the tradition of cooking all day, yelling at the television and wearing pajamas all day with our son — and this recipe will be a staple, as it has already proven to be in years past. I should also mention how much I actually like college basketball.
I grew up not really paying much attention to sports (which is crazy — my family hails from Michigan) so Doug really has had a job teaching me the intricacies of each sport as its time of year comes around. He even bought the baby a book explaining each sport and has “nudged” me into reading it myself.
While I’m still not a huge football fanatic, I will watch college basketball any day. I really love how quickly the players think on the court and move in accordance with what is happening around them. I honestly hope someday Bruce can share our love of the Syracuse Orange and I wouldn’t be opposed to him heading that way for school.
The first time I encountered Velveeta queso dip, I was about 11 years old. My cousin made it in the microwave, and I was awestruck. It’s creamy texture and small bursting tomatoes are just the ticket whether you’re feeding the flock or just snacking after a fun day in the sun. Add some delicious tortilla chips, and you’re ready to rock.
The biggest piece of advice I have for you when it comes to this recipe is to not overthink it. You can add other ingredients as you like them, and you can take any of it away as necessary. In the past, we’ve tried sautéed onions, mushrooms, sausage, turkey sausage, etc. You can add some hot sauce to it if you prefer a bite or a filler like corn to make it go farther. I hope you enjoy this delicious dip as much as my family does.
Velveeta queso dip
32 ounces Velveeta cheese
1 12-ounce can Ro-Tel
1 cup chopped green chillies
1 pound turkey or pork sausage
1 bag tortilla chips
1. Setting your crockpot on high, add the Velveeta cheese, Ro-Tel and green chillies.
2. With a frying pan, cook your chosen sausage and drain. Add to crockpot.
3. Cook on high for 30-60 minutes stirring occasionally until cheese is melted.
4. Serve with your favorite tortilla chips and company.