- Ready In:
- 1 lb bulk sausage
- 1 lb lean ground beef
- 1 large onion, chopped
- 1⁄2 teaspoon garlic salt (I substitute 3-4 garlic cloves, cook in the skillet with the meats and onion)
- 2 lbs shredded Velveeta cheese
- 2 (10 1/2 ounce) cans cream of mushroom soup
- 1 -2 jalapeno pepper, chopped (optional)
- In a large skillet over medium heat, cook sausage, ground beef, and onion (and garlic) until meats are browned and onion is tender; drain off fat.
- Add remaining ingredients; cook over medium heat until cheese is melted and mixture is heated through.
- Serve warm with corn or tortilla chips.
- **I usually pour this into a crockpot, on LOW, to keep this warm when serving to guests.
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Like some others, I have made a different version of this since the 80's. Everytime with the bowl being emptied! Here is the version that I have: 1 lb of hamburger (lean) 1 lb of beef chorizo (remove casing) 16 ounces of Velvetta, One can of Hormel (or homemade) chili (No beans). Cook ground beef and chorizo in frying pan on medium heat. Drain fat, return to pan. Add Velvetta and chili and stir until incorporated and cheese has melted. Serve with chips.
Man dip, what a great name!! I have come as close as I can to this. First off, I don't eat mammals so browned vegetarian sausages & vegetarian meat. I also halved the quantities apart for the onion (would have used 2 onions for the larger quantity). (Even if I had wanted meat, I would have found difficulty getting authentic stuff: I am in the UK, US sausages are more like the German Bratwurst styles, even, I understand, your 'British Bangers'; one reviewer refers to 'breakfast sausage', we don't have an equivalent of that here either). Now to more difficulty, Velveeta Cheese is no longer sold here either, I have only ever been able to get it delivered from Germany. So I used a blend of Cheddar, Mozzarella & Emmenthal. I used canned soup, had to do something authentic, Campbell's soup, that's American at least, yay!! I used real garlic & just 'chillis', 'long-thin red' ones & 'long-thin green' ones, they wouldn't have Spanish names here anyway. I'm not sure if it was the right texture as I have nothing to compare it with, 'dip' for people to scoop portions out with crisps or bread is not something we do here. But it was scrumptious, the texture of cottage pie (ish) & repeatable. We actually ate it like a pie as there was so much 'meat', with boiled potatoes, cabbage & broccoli with spinach & gorgonzola cornbread from this site. I'll do this again soon, also when I get more Velveeta & will also make my own soup (I make a load & freeze them). Great stuff!