"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Dip, by Our friend Terri M., is from Let's Get Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Our friend Terri M. Added: Monday, August 25, 2008
1 pound hamburger 1 pound Jimmy Dean's HOT sausage 1 small Mexican Velveeta 1 - 8 oz. cream cheese 1 can Campbell soup nacho cheese 1 - 12 oz. or 16 oz. jar of salsa (hot or medium)
Fry hamburger and sausage together until brown. Put the velveeta, cream cheese and nacho cheese into a microwavable bowl and microwave until creamy (stir every now and then). Add hamburger/sausage mixture to the cheese mixture and stir well. Stir in the salsa. Put in a crock pot and heat on low until ready to serve. Serve with tortilla chips.
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