Classic Hanky Panky Appetizer with Sausage and Cheese

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer

Cuisine American

Servings 24 small bites (12 if everyone goes back for seconds... and they will)

Large skillet or sauté pan for browning meat and melting the cheese
Wooden Spoon or Spatula for breaking up the meat and stirring the mixture
Baking sheet to toast the finished appetizers if desired
Aluminum foil or parchment paper optional but helps with easy clean-up
Small slow cooker or warming tray (optional) great for keeping the Hanky Panky dip version warm at parties

1 lb ground beef – use 80/20 for a good balance of fat and flavor
1 lb ground pork sausage – a Jimmy Dean-style breakfast sausage works well but hot Italian sausage adds a great kick if you're in the mood
1 loaf cocktail-size pumpernickel bread – this is essential for both taste and structure; rye bread can be substituted but won’t be quite the same
1 lb Velveeta cheese cubed – the OG melty cheese for Hanky Panky; if you want a fancier version, you could sub with sharp cheddar and a splash of heavy cream, but it won’t be as gooey
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes – optional for heat
Salt and black pepper to taste
Chopped chives or green onions for garnish – optional but a nice fresh pop on top

In a large skillet over medium-high heat, cook the ground beef and sausage together. Break up the meat with your spoon as it cooks, and keep stirring until it’s fully browned and no pink remains. Drain off excess grease but leave just enough for flavor.

Stir in the garlic powder, onion powder, crushed red pepper, salt, and black pepper. Let this simmer for another minute to marry the spices with the meat.

Lower the heat and add the cubed Velveeta. Stir slowly and constantly until the cheese is fully melted and silky smooth. This is where the mixture becomes irresistible and starts to resemble that creamy Hanky Panky dip people love for football Sundays and casual parties.

While your cheese is melting, lay out the cocktail pumpernickel slices on a baking sheet. If you like your bases crispier, lightly toast them under the broiler for a minute.

Spoon a generous amount of the sausage and cheese mixture onto each slice. If you’re going full retro, don’t skimp. This appetizer is not about restraint.

Pop the tray under the broiler for about 2 minutes until the tops are bubbling and maybe even a little crispy on the edges. You can also skip this step if the mixture is already hot and you’re serving right away.