Judy Johnson's Mexican Crockpot Dip

Categories: Appetizers | Crockpot | Dips

Serves: 30 Servings

Ingredients:

1 lb Sausage; jimmy dean hot
1 lb Ground beef
1 pk (med) velveeta cheese
1 pk (med) velveeta mexican
-cheese
1 Jar (med) pace picante
-sauce, , hot
1 cn Tomatoes; , crushed, drained

Instructions:
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 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@aol.com on Nov 15,
1997

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