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To 2019!

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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Sausage Cheese Dip

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)
  1. Brown the ground beef and sausage together in a Dutch oven until crumbly.
  2. Drain on paper towels to remove as much fat as possible. (This may not be necessary if using lean ground beef and sausage.)
  3. Return drained mixture to pan.
  4. Add the chopped onion and garlic; cook and stir over medium heat for 2 or 3 minutes.
  5. Add all remaining ingredients.
  6. Cook, stirring often, over medium-low heat until cheese is melted, and mixture is thoroughly combined.
  7. Serve warm with tortilla or corn chips.

More hot appetizer recipes: Black-Eyed Pea Dip, Chile con Queso, Cocktail Smoky Links

Lone Star List

Here are 10 things that caught my eye this week!

  1. Wine with Lisa: Perfectly smoked beef tenderlion
  2. 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.
  3. Eater: Guy Fieri finds "serious brisket" in Texas.
  4. Urban IPM: The Legend of the Christmas Spider.
  5. SAVEUR: Best New Year's Eve dinner recipes.
  6. Dinner: A Love Story A Hard Thing about the Holidays, a ritual for most, difficult for food bloggers - recipe for Sybil's Salad!
  7. Season for Caring in Texas - Ernest Kimble of San Marcos, works at Burger King, gets apartment after living in motels since 1983.
  8. AgriLife Today: Continued demand for Texas barbecue fueling beef consumption, says Dr. David Anderson.
  9. MySA: 5 San Antonio sandwiches to eat right now: BBQ edition.
  10. Texas History - Texas statesman George W. Brackenridge made many contributions to San Antonio, Texas

New Cookbooks We're Reading

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