Judy johnson's mexican crockpot dip
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sausage; jimmy dean hot |
| 1 | pounds | Ground beef |
| 1 | pack | (med) velveeta cheese |
| 1 | pack | (med) velveeta mexican cheese |
| 1 | Jar (med) pace picante sauce, , hot | |
| 1 | can | Tomatoes; , crushed, drained |
Directions
Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpo By Carolyn <c4@...> on Mar 14, 1997 NOTES : If you want to tone down the "heat" of the dip, you can use Jimmy Dean mild sausage, and mild or medium Pace Picante sauce.
>From the recipe files of Carole Walberg Recipe by: Judy R. Johnson
Posted to recipelu-digest Volume 01 Number 258 by N8ugz@... on Nov 15, 1997