I used Velveeta shreds in this recipe. I found them at Walmart in the refrigerated cheese section. It is shredded Velveeta cheese. It is great for dip recipes like this. If you can't find the Velveeta shreds, just make sure to chop up your Velveeta really good. You don't want big clumps of Velveeta in the dip.
This dip can be mixed-up ahead of time and refrigerated overnight before baking. I don't think it would freeze well because it is sour cream based. Serve this with tortilla chips, Fritos and/or veggies.
- 1 lb sausage
- 16 oz sour cream
- 8 oz Velveeta cheese, cut into small cubes or shredded
- 4 oz muenster cheese
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried parsley
Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray and set aside.
In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, mix together sausage and remaining ingredients. Pour into prepared pan.
Bake for 30-40 minutes, until bubbly.