0
(0)
CATEGORY CUISINE TAG YIELD
Mexican Dip 12 Servings

INGREDIENTS

2 lb Old Folks sausage; hot
2 lb Velveeta Mexican variety
2 cn Rotel tomatoes
1 Jar (large) Pace Picante sauce; hot
2 Scotch Bonnet peppers; finely diced

INSTRUCTIONS

Brown Sausage and drain.  Put in crock pot with all other ingredients.
Simmer on low until completely eaten by officemates.  Note that dip
thickens (and improves) as day goes on.
Notes: this batch used frozen sb peppers, reconstituted would work, fresh
would be best.  But, this isn't really a summer recipe.  You could use a
tbsp of ground habanero for some extra kick. Jalapeno is also a good flavor
for this dish.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?