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| Home -> [Appetizers, Crockpot, Dips & Spreads, Mexican, North American, South American] -> [Judy johnson's mexican crockpot dip Recipe] |
Judy johnson's mexican crockpot dip
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| Artist: |
_ |
Yield: |
30 |
| Categories: |
Appetizers, Crockpot, Dips & Spreads, Mexican, North American, South American |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Sausage, Jimmy Dean hot | | 1
| lbs | Ground beef | | 1
| med | Pkg. Velveeta cheese | | 1
| med | Pkg. Velveeta Mexican cheese | | 1
| med | Jar Pace Picante sauce | | | -hot | | 1
| can | Tomatoes, , crushed, drained |
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Procedures:
| 1 | Fry the sausage and ground beef and drain oil. | | 2 | Put drained meat into crockpot. | | 3 | Cut cheeses into 1-inch cubes and add to crockpot. | | 4 | Add picante sauce and tomatoes to crockpot. | | 5 | Cook at medium-high heat until cheeses have melted. | | 6 | Stir mixture. | | 7 | Adjust crockpot as needed to keep mixture at serving temperature. | | 8 | notes : if you want to tone down the "heat" of the dip, you can use jimmy dean mild sausage, and mild or medium pace picante sauce |
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