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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Boulder Lake Mexi Dip Recipe

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This recipe for Boulder Lake Mexi Dip is from Carol's Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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