Judy Johnson's Mexican Crockpot Dip Recipe

Name: Judy Johnson's Mexican Crockpot Dip
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

by Global Cookbook

Add a photo

click to rate

0 votes | 1304 views

0 reviews | 0 comments

Servings: 12

Ingredients

Cost per serving $0.82 view details

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

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.
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.

How good does this recipe look to you?

Click to rate it:

Embed This Recipe

What's this?

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Menus and Pairings

Leave a review or comment

Amount Per Serving	%DV
Serving Size 115g
Recipe makes 12 servings
Calories 214
Calories from Fat 150	70%
Total Fat 16.58g	21%
Saturated Fat 5.92g	24%
Trans Fat 0.08g
Cholesterol 53mg	18%
Sodium 332mg	14%
Potassium 295mg	8%
Total Carbs 2.86g	1%
Dietary Fiber 0.8g	3%
Sugars 0.17g	0%
Protein 12.88g	21%

Judy Johnson's Mexican Crockpot Dip Recipe

Ingredients