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Mexican Crockpot Dip

Judy Johnson's Mexican Crockpot Dip comes together with Sausage, Ground Beef, Medium Velveeta Cheese, Medium Velveeta Mexican Cheese, and Medium Jar Pace Picante Sauce. Serves 30. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 1 lb
• 1
• 1
• 1 jar
• 1 can

Method (preview)

1. 1

   Fry the sausage and ground beef and drain oil.

2. 2

   Put drained meat into crockpot.

3. 3

   Cut cheeses into 1-inch cubes and add to crockpot.

4. 4

   Add picante sauce and tomatoes to crockpot.

5. 5

   Cook at medium-high heat until cheeses have melted.

6. 6

   Stir mixture.

7. 7

   Adjust crockpot as needed to keep mixture at serving temperature.

8. 8

   Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra

9. 9

   NOTES: If you want to tone down the "heat" of the dip, you can use Jimmy Dean mild sausage, and mild or medium Pace Picante sauce.

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0