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Categories:Viewed: 16 - Published at: 7 years ago
Ingredients
- 1 lb. bulk hot pork sausage
- 2 lb. pkg. process American cheese
- 1 can cream of mushroom soup or cream of celery soup
- 1 (8 oz.) jar mild picante sauce
- 1/4 c. plus 2 Tbsp. milk or water
- tortilla chips
Method
- Cook sausage in a fry skillet, stirring and breaking up large pieces.
- Crumble, drain well.
- Set aside.
- Combine cheese and soup in a heavy Dutch oven until cheese melts.
- Add sausage, picante sauce and milk.
- Mix well and serve warm.
- If dip is too thick, add 1/4 to 1/2 cup of milk or water.
