Heading out to a party, where everyone is to bring an appetizer - we realized that we had forgotten to purchase one of the key ingredients. Even though there is a grocery store not too far from us, we didn't have the time to make a run to the store, and prepare the food - not to mention, we had a refrigerator full of food and that is how this recipe came to be. Now, we get requests for it all the time, and it is so delicious there is never any left over.
Mexican night out has been a regular occasion for us - nothing better than getting out at the end of the day, and enjoying some delicious Mexican food with friends. Years ago, there was a restaurant that had a white cheese dip that was better than any I've ever tasted. I finally got the courage to ask what was in it and what kind of cheese they used. The answer shocked me, and is revealed in the recipe below.
The sausage used here is the reason that I can never leave the Southeast. It is made in South Alabama and is a smoked pork sausage that has the best flavor and is a southern staple. Often you will find the guys out by the grill at a party, and even though they are "supposedly" grilling something else, inevitably, there is a little Conecuh sausage on the grill that winds up being an appetizer for the drillmaster(s) and never makes it to the plate. We always have a package in the freezer, and just happened to have some leftover from breakfast. If you don't have access to Conecuh Smoked Sausage, substitute your favorite smoked sausage. Check out Conecuh Sausage's website - they ship, and you will either thank me or cuss me for ruining your healthy eating plan with the best smoked sausage you've ever tasted.
It's not a party this time of year unless someone has made the usual hot, spicy, cheesy, meaty bowl of queso. The recipe is almost always the same, why not surprise your friends with an amazing twist on the same recipe? Be sure to save the recipe (follow us on Pinterest for the easiest way to do this) because you will find yourself making it over and over again!
1 lb Conecuh Smoked Sausage, diced into small pieces
1 lb Pasteurized Cheese (We used Velveeta Jalapeño)
4 oz Goat Cheese, Chèvre (Surprise!)
1/2 Cup milk (We used 2%)
Chop the sausage into small cubes and cook over medium heat until lightly browned. Drain on a plate lined with paper towels.
Break up the cheeses into chunks for faster, more even melting. The small amount of Chèvre in this is the key ingredient from one of my favorite mexican restaurants, and adds a creamy richness and depth of flavor that will surprise you.
Place all ingredients into a microwave-safe bowl. Microwave on high for 2 minutes. Remove from microwave and stir. Continue to microwave in one-minute increments, stirring in between. If mixture is too thick, add milk 2 tablespoons at a time and continue to heat until cheeses are melted and all ingredients are combined.
If you didn't use the Velveeta Jalapeño and want to add a little spice, add some chopped pickled jalapeños to the desired level of spiciness.
Serve with your favorite corn chips, pretzel chips, or pretzel rolls that have been sliced and toasted (we have used Sister Schubert’s Pretzel Rolls, found in the frozen food section).