Judy Johnson's Mexican Crockpot Dip Recipe
Servings: 12
Ingredients
- 1 lb sausage jimmy dean warm
- 1 lb grnd beef
- 1 med pkg. velveeta cheese
- 1 med pkg. velveeta mexican cheese
- 1 med jar pace picante sauce , warm
- 1 can tomatoes , crushed, liquid removed
Directions
- Fry the sausage and grnd beef and drain oil. Put liquid removed meat into crockpot. Cut cheeses into 1-inch cubes and add in to crockpot. Add in picante sauce and tomatoes to crockpot. Cook at medium-high heat till cheeses have melted. Stir mix. Adjust crockpot as needed to keep mix at serving temperature.
- NOTES : If you want to tone down the "heat" of the dip, you can use Jimmy Dean mild sausage, and mild or possibly medium Pace Picante sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 150 | 70% |
| Total Fat 16.58g | 21% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.08g | |
| Cholesterol 53mg | 18% |
| Sodium 332mg | 14% |
| Potassium 295mg | 8% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.17g | 0% |
| Protein 12.88g | 21% |
