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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This cheese dip is from my sister. She brings it to nearly every family gathering and it gets demolished. Don't tell anyone about the ingredients until they have tried the dip. I wouldn't have tried it if I knew mushroom soup was in it but you can't even notice them with the other ingredients. This dip is delicious. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 ounce) can rotel original diced tomatoes and green chilies |
1 lb hot ground sausage (can use mild) |
16 ounces velveeta cheese (could use 32 ounces if desire) |
Directions:
1. Brown sausage and drain grease.
2. Cut cheese block into 1-inch cubes so that the cheese will melt faster once it it placed in the crockpot.
3. Combine sausage, Rotel, soup, and cheese into crockpot. Cook on low for a few hours (maybe 3-4). Stir occassionally to help the cheese melt faster. You can cook on high but be careful because the edges of the crockpot will start to become brown.
4. **Cooking time may vary because of using a crockpot.
5. Serve with tortilla chips.
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