Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). In a large skillet, cook the ground sausage over medium-high heat until browned and crumbled. Drain any excess grease.
- Reduce the heat to low. Add the cubed Velveeta and cream cheese to the skillet with the sausage. Stir frequently until the cheeses are completely melted and the mixture is smooth.
- Remove the skillet from the heat. Stir in the sour cream, Worcestershire sauce, garlic powder, onion powder, and the drained green chiles. Mix until everything is fully incorporated.
- Pour the mixture into a 2-quart baking dish. Bake for 20-25 minutes, or until the dip is hot and bubbling around the edges.
- Let the dip rest for 5 minutes. Garnish with fresh chopped chives and serve immediately with your favorite chips, crackers, or vegetables.
Notes
Make-Ahead Tip: You can assemble the entire dip up to 24 hours in advance. Cover and refrigerate, then add 5-10 minutes to the baking time.
Slow Cooker Method: Brown the sausage first, then combine all ingredients in a slow cooker. Cook on low for 2-3 hours, stirring occasionally, until melted and hot.
Slow Cooker Method: Brown the sausage first, then combine all ingredients in a slow cooker. Cook on low for 2-3 hours, stirring occasionally, until melted and hot.
