Ingredients
- 2 lbs Sausage
- 1/2 cups onion finely chopped
- 1 garlic clove crushed
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 3 15 oz oz. cans chili without beans
- 1 pound processed cheese loaf cut into cubes, such as Velveeta
- 8 oz Monterey Jack cheese cut into cubes
- 2-3 jalapeño peppers seeded and chopped, optional
- 2 10 oz cans diced tomatoes and green chiles drained
Servings: servings
Instructions
- Brown sausage, onion and garlic in large saucepan over medium heat, stirring often.
- Drain well.
- Add chili powder, cumin, canned chili, cheeses, pepper, tomatoes and green chiles.
- Cook over low to medium heat, stirring frequently to prevent cheese from sticking.
- Serve warm from a slow cooker or a chafing dish.
Recipe Notes
Thirty years ago I started making this dip -— it's a family favorite!
Recipe Credits:
Gina Smith, Paragould
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