Ingredients:
1/2 lb. pork sausage
8 oz. fresh mushrooms, sliced
1/2 c. chopped onion 2 T. butter
1 lb. Monterey jack cheese or 1 lb. Velveeta
1 (4-oz.) can chopped green chiles
Instructions:
In a large skillet, cook sausage until brown and broken into little pieces. Drain and set aside. Add mushrooms, onion and butter to skillet and saute until soft but not brown. Add cheese, green chiles and reserved sausage to skillet. Heat until cheese has melted and mixture is hot. Serve immediately with tortilla chips or crackers. Yields 8 servings. Cheesy Sausage Dip #2: 1 lb. hamburger 1 lb. mild pork sausage 1 lb. hot pork sausage 1 medium chopped onion 1 large can peppers, sliced (add to your taste) 2 clove chopped garlic 1 large box Velveeta type cheese, cut up 1 to 2 cam mushroom soup (no water) salt and pepper to taste Brown all meats, onions, garlic, salt & pepper. Add peppers with juice and mix well. Add in cheese and Ist can of soup and stir until all melted. After cheese is melted, decide if you need second can of soup, depending on how thick you like it. Continue cooking and stirring until all mixed well. Works well served warm in crock pot. Can serve right away or make ahead of time and refrigerate mixture until ready to use.
Notes:
An excellent variation to this recipe is to substitute a IO oz. can of tomatoes with chiles, chopped, instead of the mushrooms and green chiles. 33
Servings Yield:
Yields 8 servings
Leave a Reply