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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We make this dip alot during ball season as an appetizer. It is a little spicy and goes well with anything that is barbecued. Ingredients:
1 large block of mexician style velveeta cheese |
1 large bottle of picante salsa |
1 package of conechu sausage |
1 large bag of chips. |
Directions:
1. Cube cheese and put into a medium size double boiler.
2. Add picante salsa, let it cook slow.
3. Put sausage on the grill and cook until done.
4. Slice sausage up and add to cheese mixture.
5. When cheese is melted, the dip is ready.
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