September 16, 2023Review Recipe
Table of Contents
Hanky panky appetizers are another one of those good, old-fashioned recipes that my grandma brought out on special occasions. This combination of ground sausage, beef, and Velveeta cheese on top of rye or pumpernickel bread has been one of my favorite appetizers to make.
Hanky Panky Recipe Ingredients
- 1 pound of hot pork sausage
- 1 pound of ground beef
- 1 pound of Velveeta cheese
- ½ teaspoon of garlic salt
- 1 teaspoon of salt
- 1 teaspoon of oregano
- 1 teaspoon of Worcestershire sauce
- Rye or pumpernickel bread
Cocktail or party-size rye bread can often be found in the deli section of the grocery store, especially during the holidays.
Substitutions And Additions
SAUSAGE: If you don’t like spicy hot sausage, you can use a milder ground pork sausage for this hanky panky appetizer.
BREAD: Use party or cocktail rye slices or individual-size pumpernickel bread.
Sourdough bread also works well in this recipe. You can also use melba toast or other thicker crackers.
GLUTEN-FREE: If you want to make this hanky panky recipe gluten-free, simply serve it on gluten-free bread, tortilla chips, or a baked potato.
VELVEETA: Sometimes, I like to make this hanky panky recipe with spicy Velveeta to add a bit more flavor!
How To Make This Hanky Panky Recipe
Make these individual appetizers on slices of rye bread or you can also whip up a batch in the crockpot on low heat and serve it over tortilla chips.
STEP ONE: In a large skillet, brown sausage and ground beef on medium-high heat, drain well of excess fat and return to pan.
Add a block of Velveeta cheese, garlic salt, salt, oregano and Worcestershire sauce to the meat mixture.
Ground meat can be cooked ahead of time and stored in the fridge or freezer in a Ziploc for use later. This would save you a bit of extra time in preparing this tasty appetizer.
STEP TWO: Spread your cheesy sausage mixture on individual-sized pumpernickel bread slices on a baking sheet.
Bake at 425°F for five minutes, until bread is toasted, the cheese melts and is bubbling.
How To Serve
There are so many ways that you could serve your mini individual portions. It makes for the perfect appetizer, hot snack or cocktail party crowd-pleaser.
Personally, I have found that the best way to serve hanky panky is with extra cheese on top of the already yummy cheese mixture to melt!
Others enjoy hanky panky with Worcestershire sauce or with oregano as extra garnishings aside from what’s already in the recipe.
IN THE FRIDGE: Store the meat and cheese mixture in the fridge for up to three days in an airtight container.
IN THE FREEZER: The thing I love the most about this cheesy appetizer is that you can freeze the portions individually and then put them all in a plastic bag for storage in your freezer.
When you’re ready to use your hanky panky recipe, simply place the mini individual portions in the oven at 425°F for 10-15 minutes to cook.
This hanky panky recipe is a crowd-pleasing classic appetizer recipe. My grandma would always serve it at big family dinners. We’ve served these appetizers at baby showers, gender reveal parties, Christmas, Thanksgiving, New Year’s Eve and even Easter! And there is never a morsel left.
FREQUENTLY ASKED QUESTIONS
This hanky panky sausage dip recipe can be stored in the fridge for up to three days or in the freezer for up to a month.
While Velveeta adds to the creaminess of this recipe, if you prefer not to use it, you could use cheddar cheese and it will still be a delicious and melty appetizer.
If you don’t want a really spicy appetizer, you can use milder sausage instead.
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Hanky Panky Recipe
- 1 pound hot pork sausage
- 1 pound ground beef
- 1 pound Velveeta cheese
- ½ teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon Worcestershire sauce
- rye bread or pumpernickel bread
- Brown the sausage and ground beef, drain well, and return the meat to the pan.
- Add the Velveeta cheese, garlic salt, salt, oregano, and Worcestershire sauce.
- Spread on individual-sized pumpernickel bread then bake at 425°F for 5 minutes, until bread is toasted and topping is bubbling.
- You can also freeze individually by storing in a single layer in a freezer-safe bag or container. Remove and bake for 10-15 minutes at 425°F.
- Make these individual appetizers on slices of rye bread or you can also whip up a batch in the crockpot on low heat and serve it over tortilla chips.
- Ground meat can be cooked ahead of time and stored in the fridge or freezer in a Ziploc for use later. This would save you a bit of extra time in preparing this tasty appetizer.