If you happen to have any leftovers (which rarely happens in my experience!), simply transfer the dip to an airtight container and refrigerate for up to 3 days. To reheat, place the dip in a saucepan over low heat, stirring occasionally until it’s warm and creamy again. You can also microwave it in short bursts, stirring in between, until it’s heated through.
Ingredients
12 ounces Italian sausage
½ cup onion, diced
8 ounces processed cheese block (such as Velveeta)
4 ounces cream cheese
½ cup milk
1 teaspoon dry mustard powder
1 teaspoon Worcestershire sauce
1 cup sharp cheddar cheese, shredded
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Instructions
Brown the Sausage and Onion: In a large pan, cook the Italian sausage and diced onion over medium heat until the sausage is fully browned and the onion is soft. Drain any excess fat.
Melt the Cheeses: Add the processed cheese block and cream cheese to the pan. Stir continuously over medium heat until melted and smooth.
Add Flavor and Heat: Whisk in the dry mustard powder, milk, and Worcestershire sauce. Stir as the mixture comes to a gentle bubble.
Finish with Cheddar: Stir in the shredded sharp cheddar cheese until fully melted and combined.
Serve: Transfer the dip to a serving bowl and serve immediately with tortilla chips or crostini.
Notes
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