| 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.
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