Friday, August 9, 2013

New Favorite "Hot Mexican Dip"---Has Sausage and Cream Cheese...Much Creamier Than Old Recipe!

1 large block of Velveeta
1 can Rotel tomatoes
1 block ceam cheese
1 can cream of mushroom soup
1 lb sausage (or hamburger or combination)
chili powder to taste

1. Fry meat and drain thoroughly. (Note: If you keep meat fried up in your freezer like I do, a pound is roughly 2 1/2 cups.)

2. Cube Velveeta and cream cheese.

3. Combine all except chili powder and heat in microwave, crock pot, or stove top. (If using micro or stove top, be sure to stir often as things start to heat up and melt.)

4. Add chili powder to taste.

Note: I use half sausage and half hamburger. I like the taste better than plain hamburger.

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