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Sep 19, 2013 2 min read

Yield: 15 servings

1 pound bulk hot sausage

4 oz green bell pepper, ribs removed, small dice

4 oz red bell pepper, ribs removed, small dice

4 oz celery, small dice

4 oz white onion, peeled, small dice

2 Tbs. Paul Prudhomme’s Meat Magic

2 Tbs. extra virgin olive oil

1 pound Velveeta cheese

4 oz sharp cheddar cheese, grated

4 oz mozzarella cheese, grated

4 oz Fontinella cheese, grated

4 oz Asiago cheese, grated

1 tsp. sea salt

½ tsp. ground white pepper

Pinch of cayenne pepper

1 tsp. celery salt

1 tsp. chili powder

1 cup beef stock

Procedure:

1. In a mixing bowl, fold together the hot sausage, green bell pepper, red bell pepper, celery, and onion with the Paul Prudhomme’s Meat Magic and olive oil until thoroughly combined.

2. In a nonstick sauté pan over high heat, begin cooking the sausage and vegetable mixture.

3. While the sausage mixture is cooking, add the Velveeta cheese to a Crock-Pot on high setting and allow to melt for about 5 minutes.

4. After 5 minutes, add the grated cheddar cheese, mozzarella cheese, Fontinella cheese, and Asiago cheese to the Crock-Pot.

5. When the sausage is cooked, transfer the sausage and vegetable mixture to the Crock-Pot with the cheeses.

6. Season the dip in the Crock-Pot with the sea salt, ground white pepper, cayenne pepper, celery salt, and chili powder. Stir to combine all ingredients, and allow to cook in Crock-Pot for 45 minutes.

7. After 45 minutes, fold in the beef stock to emulsify the dip. Turn the Crock-Pot down to the low setting and allow an additional 15 minutes of cooking.

8. After 15 minutes, turn the Crock-Pot setting to the keep warm setting and serve with assorted crackers.