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  • Judy Johnson's Mexican Crockpot Dip

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    Judy Johnson's Mexican Crockpot Dip
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb sausage jimmy dean warm
    • 1 lb grnd beef
    • 1 med pkg. velveeta cheese
    • 1 med pkg. velveeta mexican cheese
    • 1 med jar pace picante sauce , warm
    • 1 can tomatoes , crushed, liquid removed

    Directions

    1. Fry the sausage and grnd beef and drain oil. Put liquid removed meat into crockpot. Cut cheeses into 1-inch cubes and add in to crockpot. Add in picante sauce and tomatoes to crockpot. Cook at medium-high heat till cheeses have melted. Stir mix. Adjust crockpot as needed to keep mix at serving temperature.
    2. NOTES : If you want to tone down the "heat" of the dip, you can use Jimmy Dean mild sausage, and mild or possibly medium Pace Picante sauce.

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