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Boulder Lake Mexi Dip Recipe

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This recipe for Boulder Lake Mexi Dip, by , is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Jimmy Dean Hot Sausage
16 oz. Velveeta Cheese
8 oz. Monterey Jack Cheese
4 oz. can Chopped Green Chiles
1/2 to 1 c. Salsa

Directions:
Directions:
Brown sausage and drain. Place in oven-proof dish. Cube Velveeta and jack cheese; add to sausage. Add green chiles and salsa; stir to mix. Bake at 350 until cheese melts, about 40 minutes. Stir one or two times while baking. Serve with tortilla chips.

Personal Notes:
Personal Notes:
This recipe comes from Steve Flemming who also has a cabin on Boulder Lake in Canada. Instead of Monterey Jack cheese and hot sausage, I use pepper-jack cheese and regular sausage, so the dip isn't quite so hot.

 

 

 

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