Sausage Dip
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
2 quarts
ingredients
- 1 lb ground beef
- 1 lb pork sausage
- 1 large onion, finely chopped
- 1 teaspoon garlic granules
- salt & freshly ground black pepper
- 2 lbs Velveeta cheese, cubed and melted
- 1 can Rotel tomatoes & chilies
- 1 teaspoon chopped pickled jalapeno pepper, seeded if desired
- 1 -2 teaspoon juice, from the pickled jalapenos,to taste
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- milk or broth, as needed to thin
directions
- In a large saucepan, brown the beef and sausage over medium-high heat, together with onion, granulated garlic, and salt and pepper to taste, breaking up chunks as it browns.
- Drain thoroughly, and return to pan.
- Add the cheese and all remaining ingredients.
- Simmer over low heat until good and hot, but not boiling.
- Season to taste with more garlic, salt, and pepper, and thin to desired consistency with milk or broth.
- Serve hot with tortilla chips and/or crackers.
- To reheat leftovers, microwave on Medium or in a covered saucepan over low heat, stirring several times.
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Reviews
-
This was delicious. Everyone loved it. I served it with Scoops® chips and I also cut up some celery and fresh cauliflower for dipping. Some people were even eating the dip COLD. It was so good that they couldn't wait for it to be reheated. The vegetables were a huge hit for those people on the Atkins diet. I used hot pork sausage and my supermarket doesn't carry Rotel® tomatoes so I used DelMonte® chopped tomatoes with jalapeños. Wow.. what a kick between the hot sausage, hot tomatoes, and jalapeño peppers!! This will go into my 'keeper' recipe file.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!