Ingredients:
1 pound ground beef
1 pound sausage
1 pound velvetta cheese
1 pound velvetta Mexican cheese
1 can of rotel
1/2 jar salsa
1 can cream of mushroom soup
Brown ground beef and sausage; drain and place in crockpot. Cube cheese and place in crockpot. Mix together the remaining ingredients and place in crock pot. Cook on low for 4 hours or until cheese is melted. Stir frequently and serve with chips.
I put cream of mushroom soup in my rotel also. That's the secret to keeping it creamy. Rock a belly deli in aggieville shared that with me several years ago. I wil have to try this dip. Sounds delish!
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