So good yet so bad for me ...
Sausage Cheese Dip (Recipe from Terry Cipriani)
(16 oz.) Mexican Velveeta cheese (or normal if you can't find mexican version)
1 lb. sausage (I use original but you could use spicy)
1 yellow onion, chopped
1 jar salsa (spiciness level that you prefer)
1 can cream of mushroom soup (weird I know but delicioso!)
- Brown sausage and onion in skillet on stove.
- Meanwhile, in a large pot over low to medium low heat begin to melt cheese, salsa, and cream of mushroom soup. Mix ingredients while melting. Be sure to watch it because the cheese will burn easily.
- Once melted, combine sausage with cheese mixture.
- Transfer to crock pot and keep warm over low heat.
- Serve with chips.
*If you are patient enough you can melt the cheese, salsa and cream of mushroom soup together in a crock pot over low heat.