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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A wonderful friend makes this for her open houses, and it is a fantastic queso type dip to serve with tortilla chips. Just a touch of heat, but not too spicy (though if you like it spicy - just use hotter picante sauce). I'm a transplant and moved to Alabama in the late 90's, and ironically it's named Alabama dip! Hope you enjoy. Ingredients:
1 lb ground beef |
1 lb sausage |
2 lbs velveeta cheese |
1 (16 ounce) jar picante sauce |
1 (10 ounce) can rotel tomatoes & chilies |
1 (10 ounce) can cream of mushroom soup |
Directions:
1. Brown the beef and sausage and drain.
2. Cut the Velveeta into large chunks.
3. Put everything but cheese into a large crock pot and stir a bit - add cheese. Cook on high for about 1 - 1 1/2 hours till cheese is melted (stirring occasionally). Turn to low for the party.
4. Serve with tortilla chips.
5. It has just enough heat for my mild tastebuds, but if you like it spicier, by all means use Hot picante sauce.
6. And in case you're wondering - the cream soup helps keep it from separating and helps keep it saucy while being heated.
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