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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 44 |
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You'll need just five ingredients to stir up this no-fuss appetizer from Sue Cal. People often ask me to bring this creamy dip to potlucks and parties, she remarks from her Beech Grove, Indiana kitchen. I never leave with leftovers. Ingredients:
1 pound ground turkey or beef |
1 pound process cheese (velveeta), cubed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3 cups frozen chopped broccoli, thawed |
2 tablespoons salsa |
tortilla chips |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add cheese, soup, broccoli and salsa; mix well.
2. Cover and cook on low for 2-3 hours or until heated through, stirring after 1 hour. Serve with chips. Yield: 5-1/2 cups.
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