The Cheese Dip
"This cheese dip is from my sister. She brings it to nearly every family gathering and it gets demolished. Don't tell anyone about the ingredients until they have tried the dip. I wouldn't have tried it if I knew mushroom soup was in it but you can't even notice them with the other ingredients. This dip is delicious."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 ounce) can rotel original diced tomatoes and green chilies
- 1 lb hot ground sausage (can use mild)
- 16 ounces Velveeta cheese (could use 32 ounces if desire)
directions
- Brown sausage and drain grease.
- Cut cheese block into 1-inch cubes so that the cheese will melt faster once it it placed in the crockpot.
- Combine sausage, Rotel, soup, and cheese into crockpot. Cook on low for a few hours (maybe 3-4). Stir occassionally to help the cheese melt faster. You can cook on high but be careful because the edges of the crockpot will start to become brown.
- **Cooking time may vary because of using a crockpot.
- Serve with tortilla chips.
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RECIPE SUBMITTED BY
Chef 495452
Gainesville, 49
I am married to a great husband. We do not have any kids yet but have 1 cat and 1 dog. I am a first grade teacher and absoutely love it! I do not really enjoy the process of cooking but I enjoy the finished product so I do it and try to make new and interesting dishes. When I find a recipe I like, it normally becomes part of the dinner rotation. I tend to be pretty picky about the way I cook and the ingredients and tend to find that most people enjoy my recipes and cooking. I am a devoted by the recipe cooker but have gotten much better about adding something new to the recipe the longer that I have been married and the more I have practiced cooking. I hope you enjoy my recipes too.
