Prep 15 mins
Cook 2 hrs
I adapted this from BHG's Halloween magazine. I tried it out on my family and am going to serve this at our Halloween Bash.
- 1⁄2 lb bulk pork sausage (I used extra spicy)
- 1 medium red onion, sliced
- 1 (5 1/3 ounce) package cocktail franks, halved crosswise
- 1 (10 ounce) can diced tomatoes with mild green chilies (I used Rotel)
- 2 lbs Velveeta cheese, cubed
- tortilla chips
- In a skillet, cook sausage and onion over medium heat until sausage in no longer pink; drain.
- Transfer sausage mixture to a 4-quart slow cooker.
- Stir in weiners, tomatoes, and cheese.
- Cover and cook on HIGH for 1 to 2 hours until cheese melts, stirring after 1 hour.
- To serve, keep warm on low setting, stirring occasionally.
- Serve with tortilla chips.
I made this for us to snack on while we greeted our trick-or-treaters. Yes, indeed, this dip looks very creepy. But it tastes totally delicious with the sausage and onion really contributing to the flavor. Thanks for a fun and yummy Halloween Dip.
We have been making this dip for at least 10 years. It is always a big hit, looks really creepy and gross and is delicious!
Great and easy to do since the crockpot worked on it while I was prepping our other Halloween snacks. I added some chopped orange bell pepper to the sausage and onion mix in the pan, since we love peppers with sausage and onion. I made a homemade version of Rotel so that I could make it lower in sodium and also used turkey cocktail franks. Then I served it with blue corn chips that I could call "Batwings!" The only problem I noticed was with an ingredient sub and not the recipe-- but in case anyone else was considering this, as a heads-up, I used 2% Velveeta and noticed that it is quite a bit runnier than the regular. So the dip ended up very thin, so you may want to be aware of that if you were also considering that substitution. Thank you for sharing such a yummy recipe! I'll definitely be using it again... and not just at Halloween (although it is perfect for it)!