Free Recipe Judy Johnson s Mexican Crockpot Dip
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 30
Ingredients for Judy Johnson s Mexican Crockpot Dip Recipe
1 lb Sausage; jimmy dean hot
1 lb Ground beef
1 pk (med) velveeta cheese
1 pk (med) velveeta mexican
-cheese
1 Jar (med) pace picante
-sauce, , hot
1 cn Tomatoes; , crushed, drained
Judy Johnson s Mexican Crockpot Dip Preparation
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 Recipe by: Judy R. Johnson Posted to recipelu-digest Volume 01 Number 258 by N8ugz@aol.com on Nov 15, 1997
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