You are guaranteed to get raves on this dip. Serve Sausage Cheese Dip in a heated dish or crock pot on lowest setting. Beware: this recipe makes a lot of dip — about 10 cups – plenty for a superbowl party or other large gathering. You’ll need to lay in a goodly store of chips. For a smaller get-together, this recipe easily can be halved.
A great planning idea is to make Sausage Cheese Dip a day in advance and refrigerate overnight. Just be sure to allow plenty of time for reheating. The dip should be reheated slowly; your crockpot is ideal for reheating.
Ingredients
- 1 pound ground beef
- 1 pound pork sausage
- 2 cups chopped onion
- 4 large cloves garlic, minced or put through a garlic press
- 2 cups chunky salsa (Mild, Hot or Hottest — your choice)
- 1 can cream of mushroom soup
- 2 pounds (32 ounces) Original Velveeta cheese (2% not recommended)
Instructions
- Brown the ground beef and sausage together in a Dutch oven until crumbly.
- Drain on paper towels to remove as much fat as possible. (This may not be necessary if using lean ground beef and sausage.)
- Return drained mixture to pan.
- Add the chopped onion and garlic; cook and stir over medium heat for 2 or 3 minutes.
- Add all remaining ingredients.
- Cook, stirring often, over medium-low heat until cheese is melted, and mixture is thoroughly combined.
- Serve warm with tortilla or corn chips.
Recipe Card powered by