10 Minute Tailgate: Stanford

Wine and Cheese...The Hokie Way

The Hokies are heading all the way across the country to Palo Alto, California to face the Stanford Cardinal.  Because the Hokies will be close to Napa Valley, I decided to do a little spin on a wine and cheese plate.  The first recipe is a smoked queso dip.  This dip is made with Velveeta, shredded cheese, sausage, tomatoes and chiles.  If you don't have a smoker, this dip can be prepared in a crockpot. The drink this week is a sangria.  The sangria combines red wine and fruit to make a light and refreshing beverage.  This is the way I prefer to do wine and cheese and a perfect complement to watch the Hokies beat the Cardinal!

Smoked Queso Dip

Ingredients:

1 32oz block of Original Velveeta

1 16oz block white Velveeta Cheese

1 cup Shredded Fiesta Blend Cheese

1 cup Shredded Colby Jack Cheese

2 cans Rotel Tomatos and Chilis (Drained)

¼ cup butter

1 lb Jimmy Dean Hot Sausage, Browned

Optional Cilantro as garnish

 

Procedure:

In Skillet, crumble and brown Sausage and drain grease. Set Aside.

Dice Velveeta, and butter into 1in cubes and place into pan or Crock Pot with shredded cheese

Add Rotel and Sausage to cheese 

In Smoker: Place pan in smoker at 300 degrees for 1 Hour. Stir to combine after cooking

In Crock Pot: stir consistently on medium low heat until all cheese has melted. (In Crockpot Set to high an stir consistently to avoid burning on bottom of pot)

Serve with Tortilla Chips or carrots and Celery

Sangria

2 bottles Red Wine of Choice (preferably Spanish Wine)

½ cup Triple Sec

Juice of One Orange

1 Cinnamon Stick

1 Orange (diced)

1 Lemon (Diced)

1 Green Apple (Diced)

Club Soda or Sparkling Water (optional)

 

Add Wine and Triple Sec to pitcher.  Add Diced Orange, Lemon, Apple, and Cinnamon.  

Stir to combine.

Cover and Chill for 30min. 

Serve over Ice and top with splash of soda water

10 Minute Tailgate: Stanford