Creepy Body Bits Dip
photo by Robin and Sue
- Ready In:
- 2hrs 15mins
- 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.
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)!
HUGE HIT at my Halloween party last night. People just couldn't stop eating it. They loved the name, too. We had a food competition and it tied for 1st in Overall Best Dish, tied for 1st in Best Tasting, and tied for 1st in Most Creative Name category (I called it Creepy Dead Body Parts Dip). I will make this again for future parties - they loved it! Thanks!!