Are you looking for a New Year's party appetizer that will draw applause? Look no further! This week's recipe is Sausage Cheese Dip.
I also wanted to share with you a great book that I just finished on Audible. It's a fun little book about showing gratitude. If you're looking for something inspirational and positive to take you into the New Year, check out Thanks a Thousand: A Gratitude Journey by A.J. Jacobs. One day the author decides that he should thank everyone involved in producing his morning cup of coffee. It's a neat story in which he meets many interesting people and we learn a lot of how we get our coffee along the way. (The author narrates the audio book, which I found to be a nice personal touch)
Here's to a great 2019! Wishing you much heath and happiness! Thank you for continuing to follow Texas Cooking and read our newsletter.
Enjoy this Texas Cooking recipe and have a great week!
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You are guaranteed to get raves on this dip. Serve
it in a heated dish or crock pot on lowest setting. This recipe makes a lot of dip -- about 10 cups -- plenty for a superbowl party or other large gathering. You'll need to lay in a goodly store of chips. For a smaller get-together, this recipe easily can be halved.
This dip can be made a day in advance and refrigerated overnight. Just be sure to allow plenty of time for reheating. It should be reheated slowly; your crockpot is ideal for reheating.
- 1 pound ground beef
- 1 pound pork sausage
- 2 cups chopped onion
- 4 large cloves garlic, minced or put through a garlic press
- 2 cups chunky salsa (Mild, Hot or Hottest -- your choice)
- 1 can cream of mushroom soup
- 2 pounds (32 ounces) Original Velveeta cheese (2% not recommended)
- Brown the ground beef and sausage together in a Dutch oven until crumbly.
- Drain on paper towels to remove as much fat as possible. (This may not be necessary if using lean ground beef and sausage.)
- Return drained mixture to pan.
- Add the chopped onion and garlic; cook and stir over medium heat for 2 or 3 minutes.
- Add all remaining ingredients.
- Cook, stirring often, over medium-low heat until cheese is melted, and mixture is thoroughly combined.
- Serve warm with tortilla or corn chips.
Lone Star List
Here are 10 things that caught my eye this week!
- Wine with Lisa: Perfectly smoked beef tenderlion
- NYT Food: The Fight to Save the Traditional Tortilla - In Mexico, this staple - made with heirloom corn - is under pressure from mass production and modernity, but small producers are pushing back.
- Eater: Guy Fieri finds "serious brisket" in Texas.
- Urban IPM: The Legend of the Christmas Spider.
- SAVEUR: Best New Year's Eve dinner recipes.
- Dinner: A Love Story A Hard Thing about the Holidays, a ritual for most, difficult for food bloggers - recipe for Sybil's Salad!
- Season for Caring in Texas - Ernest Kimble of San Marcos, works at Burger King, gets apartment after living in motels since 1983.
- AgriLife Today: Continued demand for Texas barbecue fueling beef consumption, says Dr. David Anderson.
- MySA: 5 San Antonio sandwiches to eat right now: BBQ edition.
- Texas History - Texas statesman George W. Brackenridge made many contributions to San Antonio, Texas
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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