Sausage Cheese Dip

You are guaranteed to get raves on this dip. Serve it in a heated dish or crock pot on lowest setting. 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.

This dip can be made a day in advance and refrigerated overnight. Just be sure to allow plenty of time for reheating. It should be reheated slowly; your crockpot is ideal for reheating.

  • 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)
  1. Brown the ground beef and sausage together in a Dutch oven until crumbly.
  2. Drain on paper towels to remove as much fat as possible. (This may not be necessary if using lean ground beef and sausage.)
  3. Return drained mixture to pan.
  4. Add the chopped onion and garlic; cook and stir over medium heat for 2 or 3 minutes.
  5. Add all remaining ingredients.
  6. Cook, stirring often, over medium-low heat until cheese is melted, and mixture is thoroughly combined.
  7. Serve warm with tortilla or corn chips.

Ready in: 30 Min

Recipe editor Patricia Mitchell