This recipe has been around for a while. There are lots of different versions of and names for it. The name I once called it was The Prevatte Social Club Dip.
Kelley and Travis Prevatte are two old and very dear friends of mine. Way back before we all started getting settled into our grown-up lives with careers and babies, a group of old high school friends (Go Swansea Tigers!!! Wa-hoooooo!!!) and I spent many years hanging out together. This was during that stage of our lives which fell after college but before mortgages, etc. when we still had a little piss and vinegar in our blood but no desire for da club scene or college bars.
I have many, many amazing memories spent with this group of folks. We could usually be found down at the river, at the local watering hole or at Kelley and Travis’ house which we all referred to as The Prevatte Social Club.
Like many a Southern man, Travis had a “shop” out back which was really just a big free-standing garage with a few bay doors, a cement floor and a bathroom. Ever the hostess, Kelley eventually transformed Travis’ shop into a party pad complete with picnic tables, TV’s, twinkle lights, a sound system and a disco ball. It was there that we’d gather to watch Carolina games and Nascar races and have everything from fish fries to birthday parties. We’d all bring food when we’d get together and everybody always wanted Kelley to make her dip which we eventually started calling The Prevatte Social Club Dip.
And… Kelley, Travis, Amy, Patrick, Adrian, Chris, Steph, Russell, Amanda, Jennifer, Dale, Lex, Ken, Laurie (and Trent – RIP), if you’re reading this, know that I love ya and I miss ya and I think it’s time for a reunion!
Creamy Sausage Dip
a.k.a. The Prevatte Social Club Dip
1 pound pork sausage
2 8-ounce packages cream cheese, at room temperature
2 10-ounces cans diced tomatoes and green chilies (such as Rotel), well drained
1/2 teaspoon garlic salt
Brown sausage in a skillet until cooked through then drain fat. Add cooked sausage, cream cheese, diced tomatoes and green chilies and garlic salt to a crock pot and heat until bubbly, stirring occasionally.
Serve with tortilla chips.
I sometimes add one bunch of green onions (chopped) and/or 1/2 cup parmesan cheese. You can really jazz this up however you like. You just about can’t go wrong with this one!
Kelley usually made a game out of trying to kill us with heat and always made her dip with HOT pork sausage and EXTRA HOT diced tomatoes and green chilies.
This recipe was featured at the Weekend Potluck!