Mexican: Vacation Dip
Source of Recipe
Internet
List of Ingredients
-1 loaf Velveeta
-1 pound of Jimmy Dean sausage
-2 cans of Campbell's Nacho Cheese soup
-1 can of Rotel
-1 can of chil w/o beans
Recipe
-Cook sausage until baked through; breaking into small pieces as it cooks.
-DRAIN
-Add the two cans of soup, the can of Rotel, the can of chili and stir.
-Cut the Velveeta into fat cubes and let drop into the mixture, stirring frequently until the cubes are completely melted in the dip.
-Refrigerate for 24 hours to let the flavors blend.
-Reheat and use as dip with tortillas chips
-Works well in the crockpot on low.
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