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Title: Judy Johnson's Mexican Crockpot Dip
Categories: Appetizer Crockpot Dip Blank
Yield: 30 Servings
| 1 | lb | Sausage, Jimmy Dean hot |
| 1 | lb | Ground beef |
| 1 | md | Pkg. Velveeta cheese |
| 1 | md | Pkg. Velveeta Mexican cheese |
| 1 | md | Jar Pace Picante sauce, , hot |
| 1 | cn | Tomatoes, , crushed, drained |
Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpot as needed to keep mixture 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 medium Pace Picante sauce. Recipe by: Judy R. Johnson