Chile cheese sausage dip

Yield: 12 Servings

Measure Ingredient
2 pounds Old Folks sausage; hot
2 pounds Velveeta Mexican variety
2 cans Rotel tomatoes
1 \N Jar (large) Pace Picante sauce; hot
2 \N Scotch Bonnet peppers; finely diced

Brown Sausage and drain. Put in crock pot with all other ingredients.

Simmer on low until completely eaten by officemates. Note that dip thickens (and improves) as day goes on.

Notes: this batch used frozen sb peppers, reconstituted would work, fresh would be best. But, this isn't really a summer recipe. You could use a tbsp of ground habanero for some extra kick. Jalapeno is also a good flavor for this dish.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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