*  Exported from  MasterCook  *

                   Judy Johnson's Mexican Crockpot Dip

Recipe By     : Judy R. Johnson
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers                       Crockpot
                Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sausage -- jimmy dean hot
   1      pound         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

Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpo

By Carolyn <c4@znet.groupz.net> on Mar 14, 1997

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.

From the recipe files of Carole Walberg



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