I’ll be honest. I’m not much of a sportsball fan. The sportsing and the commentary and the endless talk about how so-and-so sportses better than so-and-so. I’m just not into it.
I mean go ahead and sports away, do your job. But I’ll be over here reading a book not about sportsing.
Football in particular I find to be especially irksome. Mostly because there is a timer clock but I have no idea what the hell planet tells time like that. It’s gotta be Pluto or something. Nowhere else in the universe or in any reasonable game does 15 minute quarters equate to a 3 to 4 hour game. Like, literally, nowhere.
I feel like that scene in 1984 where I’m trying to learn that 2 + 2 = 5. I was on the math team. You’re not fooling me.
What I can get behind however are the sportsing snacks. The pretzels and chips and dips eaten with reckless and wanton (almost spelled as wonton, woops!) abandon. That is something I can do.
This queso is an adaptation of my dear friend Emily’s queso made with Velveeta cheese. And while I love Velveeta and it’s uncanny ability to melt perfectly into a questionable orange goo, I felt like now was a great time to let all the blocks of cheese in my fridge shine.
This dip is bananas good. And it’s even better if you toss it on some tortilla chips and toast that puppy up in the oven. For real.
Multi-purpose queso dip.
- 2 hot Italian sausage links removed from casing (I used turkey sausage)
- 2 tbsp flour
- 8 oz lager
- 3 cups freshly shredded sharp cheddar (orange or white)
- 2 cups freshly shredded fontina cheese
- 1 can Ro-tel diced tomatoes and chiles, drained
- In a heavy bottomed large sauce pan over medium high heat brown the sausage in a little oil until thoroughly cooked, stirring frequently to break up into smaller chunks.
- Once sausage is browned lower the heat to medium and sprinkle in the flour and cook stirring frequently until all the sausage is coated the flour has browned slightly, about 1 - 2 minutes.
- Pour half the beer into the pot to deglaze slightly, scraping up the browned bit from the bottom of the pan.
- Lower the heat to low and add all the cheese at once, stirring to melt. When the cheese gets a bit clumpy add the remaining beer to thin and cook stirring frequently until smooth, about 3 - 5 minutes.
- Once the cheese has melted add the drained Ro-tel and stir to incorporate.
- Serve hot with chips and pretzels.