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Sausage Cheese Dip




Source of Recipe


Texas Cooking Newsletter, January 2004


Recipe Introduction


You are guaranteed to get raves on this dip. You can serve it in a heated dish or crock pot on lowest setting, but it doesn't usually last long enough to bother. A good idea is to serve it in small batches, replenishing as necessary with the remainder that you've kept warm. For a big crowd, this recipe is easily doubled.


List of Ingredients




1/2 pound lean ground beef
1/2 pound pork sausage
1 pound Velveeta cheese
1 cup chopped onion
1 cup chunky salsa (Mild, Hot or Hottest -- your choice)
1/2 can cream of mushroom soup
2 large cloves garlic, minced or put through a garlic press


Recipe




Brown the ground beef and sausage together until crumbly. Drain on paper towels to remove as much fat as possible.
Combine beef/sausage mixture in a heavy saucepan, and add the remaining ingredients.
Cook and stir over low heat until cheese is melted, and mixture is thoroughly combined.
Serve warm with tortilla or corn chips.
Makes 4 to 5 cups