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Mexican Dip




Source of Recipe


David


List of Ingredients




Mexican Dip from David


1 can Ro-Tel diced tomatoes and peppers, drained
1 pound sausage (or hamburger)
24 ounces of cream cheese, room temperature




Recipe



Brown the meat, crumble and drain well. Stir in softened cream cheese while the meat is hot. Stir in drained can of Ro-Tel. Freeze in a container that matches the size and shape of what you will be reheating the dip in. Or put a ziplock bag into the casserole dish, fill with dip, and freeze. Remove the dish and store bag in freezer. It will be the right size and shape when you are ready to cook it.