Cheesy Mini Meatball Skillet Dip

As someone who didn’t grow up watching American football or partaking in Super Bowl traditions, I was pretty surprised to discover that meatballs are also a part of the game day party food milieu. What could be more fun than combining two game day classics into one, then miniaturizing it to maximize shareability? 

Part cheese dip, part meatballs, this skillet dip is not only delicious but a fun activity for the whole family. To keep it cute and easy-to-eat, mini-meatballs are the way to go. To keep it simple, use Italian sausage instead of making a meatball mixture from scratch. Gather up your little helpers, wash those hands clean, and get to shaping: you should yield at least 60 meatballs.

For a little smokiness and heat, the combo of lightly spicy jalapeño and BBQ sauce does the trick. You can use your favorite store-bought bottle or make your own BBQ sauce from scratch, and adjust the heat as you please with a little shake of cayenne (or not).

To keep the dip as melty and creamy as possible, I’m using some freshly shredded American cheese in my mix. You can substitute it with sharp cheddar or pepper jack for a stronger flavor, but be sure to shred your own and to avoid using pre-shredded cheese; they come with additives that prevent a smooth melt. If you want it even creamier, swap out the American cheese for some Velveeta. One thing to note here is that hot, vigorous heating can lead to cheese separation, so be sure to take your skillet off the heat first before folding in your shreds.

To cut through the rich dairy, a little dose of pickled red onions is an essential mix-in. The little fresh crunch and splash of vinegar really brightens the dip and gives it a burger dip vibe. Not a fan of onions? Exchange ‘em for some dill pickles or even pickled carrots. Top the whole skillet with a generous sprinkling of thinly sliced scallions and you’ve got one colorful party on a chip.

If you’ve made this dip, drop us a comment down below and let us know how you liked it!