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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 64 |
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The garlic really comes through in this crowd-pleasing cheese dip. It's one of our family's all-time favorites. I serve it in a slow cooker with a basket of tortilla chips alongside. Ingredients:
1 pound ground beef |
1 pound bulk pork sausage |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 medium onion, chopped |
1 tablespoon garlic powder |
2 pounds process cheese (velveeta), cubed |
tortilla chips |
Directions:
1. In a large saucepan, cook beef and sausage over medium heat until no longer pink; drain. Sprinkle with flour. Stir in the soup, tomatoes, onion and garlic powder. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Serve warm with tortilla chips. Refrigerate leftovers. Yield: 8 cups.
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