Slow Cooker Hanky Panky - The Magical Slow Cooker

Slow Cooker Hanky Panky – The Magical Slow Cooker

This Hanky Panky recipe may sound a little naughty, but the taste is far from it. The combination of ground beef, hot sausage, Velveeta cheese, and a few seasonings keeps this old-fashioned classic going strong.

If you like the combination of beef and Velveeta, then you’ll also love our Slow Cooker Rotel Dip with Beef. Both of these dips are perfect for game day or a church potluck.

Close up of hanky panky dip.

Why This Hanky Panky Recipe Works

When you’re on the search for a combine-and-go appetizer, having a Hanky Panky appetizer doesn’t disappoint. It’s made with just a few ingredients, most of which you may already have on hand.

The fascinating thing about this recipe is it’s considered an oldie but goodie. In other words, this would be the recipe grandma would whip out when she’s having guests over and wanted to make sure they go their fill while visiting.

It’s also a quickie. In less than an hour and a half from prep time to the end of cook time, you’ll have a thick and savory dip (or spread) to serve your friends and family.

Recipe Ingredients

Ingredients for hanky panky on table.
  • Ground Beef: There are many types of ground beef you can choose from. For some recipes, it’s best to go with more lean meat with less fat; however, fat can help enhance flavor. In this case, it’s perfectly fine to go with an 80/20 mixture.
  • Ground Sausage: I went with Jimmy Dean’s premium pork hot sausage. Also known as a breakfast sausage, this will add a slight kick to the dip, but nothing overpowering.
  • Velveeta: This type of processed cheese melts into a smooth and creamy texture that sticks to the meat and soaks up the seasonings when slowly cooked.
  • Worcestershire Sauce: Adds a bit of flavor.
  • Seasonings: Oregano, garlic powder, and caraway seeds are a great flavor combination to the overall recipe. (I add the caraway seeds into the dip to give it a pumpernickel or rye flavor.)

Step-by-Step Directions

Collage of how to make hanky panky.

Step One – Add the cooked and crumbled meat mixture to the slow cooker.

Step Two – Add Velveeta cheese cut into cubes on top of the meat.

Step Three – Sprinkle over the seasonings.

Step Four – Cook on HIGH for 1 hour or until hot and melted into a creamy cheese mixture. Stir occasionally. Garnish the top if preferred.

Overhead shot of hanky panky.

How to serve

  • This recipe is usually spread on mini dark rye party bread (individually sized pumpernickel bread), which isn’t currently being made anymore. Instead, you can serve with brown bread slices (we use cheesecake factory brown bread), quartered pumpernickel bread, or sliced rye bread. Typically, any cocktail bread will do.
  • Melba toast, thick crackers, or tortilla chips are other options for serving this spread.
  • If you want to go less traditional, consider serving it as a sandwich filling, stuffed in flour tortillas, or as a topping for tortilla chips.
  • Hanky Panky also makes a great loaded baked potato topping.
Hanky panky spread in the crockpot.

Recipe FAQs

What if I don’t like hot pork sausage?

Easily substitute the spicy sausage for a medium or milder pork sausage.

How can I make this dip hotter in flavor?

Add more spice by getting Mexican Velveeta or adding a dash of red pepper flakes just before serving.

Can I make this ahead of time?

Yes! Cook according to the directions, and once cooled down to room temperature, add it to an airtight container (if kept in the fridge) or Ziploc freezer bag (if you want it weeks down the road). When ready to reheat and serve, add it to your slow cooker and reheat on LOW.

Tray of hanky panky spread on bread.

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Hanky panky spread in the crockpot.

Slow Cooker Hanky Panky

A fun party recipe made from velveeta and hot sausage. Serve on small slices of brown bread.

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Course: Appetizer

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 15

Calories: 214kcal

Instructions:

  • Brown the ground beef and sausage together on the stove top. Crumble into small bits and drain the grease off.

  • Add the meat mixture to the slow cooker.

  • Cube the velveeta and add on top of the meat.

  • Sprinkle over the seasonings.

  • Place the lid on the slow cooker and cook on High for 1 hour or until hot. Stir occasionally.

  • Blot any grease with paper towels. Serve with brown bread, sliced rye bread, or party pumpernickel bread if you can find it.

  • This is supposed to be a thick spread, but add a small splash of milk if you feel yours is too thick.

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Recipe Notes:

  1. Easily substitute the spicy sausage for a medium or milder pork sausage.
  2. Add more spice by getting Mexican Velveeta or adding a dash of red pepper flakes just before serving.
  3. To make ahead of time, cook according to the directions and once cooled down to room temperature, add it to an airtight container (if kept in the fridge) or Ziploc freezer bag (if you want it weeks down the road). When you’re ready to reheat and serve, add it to your slow cooker and reheat on LOW.

 
Nutritional info doesn’t include bread.

Nutrition Information:

Calories: 214kcal | Carbohydrates: 4g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 697mg | Potassium: 285mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 323IU | Vitamin C: 0.3mg | Calcium: 184mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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