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First Down Munchies




Source of Recipe


Patty Rodzay


List of Ingredients




1 pound ground beef
1 pound bulk sausage -- the spicier the better
1 pound Velveeta cheese, melted
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon Worcestershire sauce
2 loaves party rye



Recipe



Brown meats separately and drain. Add to melted cheese and seasonings. Mix well and cool slightly. Spread on rye bread. Bake on cookie sheet in preheated 350-degree oven for 15 minutes until cheese is bubbly. Serves 8 to 10.

These freeze very well. After spreading the meat/cheese mixture on the bread, freeze on cookie sheets. Once frozen, transfer to freezer bags and store in freezer until ready to use.

Note: The mixture was very thick and hard to spread. We recommend using 3/4 pound ground beef and 3/4 pound sausage.


VARIATIONS:

Variation 1: Beer Drinkers Dip, courtesy of Denise Brink, Moon.

Use the first three ingredients of First Down Munchies, along with a medium onion chopped and sautéed with a clove of garlic. Add a jar of salsa and a tablespoon chili powder. Mix everything together and stir well. Serves 15 to 20 with 2 bags of corn chips.

Variation 2: Cordie Simmons' Nacho Dip, Kim Anna Antol of Hampton.

Brown a pound of ground beef and a medium chopped onion. Add to a pound of melted Velveeta mixed with 3-4 15-ounce cans of Hormel chili without beans, 4-ounce can chopped green chilis and 1/2 jar jalapeno peppers sliced. Serve with tortilla chips.