Sausage-Cheese Dip

Oxmoor House
8 cups


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1 1/2 pounds hot bulk pork sausage
1/2 pound ground chuck
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) jar tomato sauce with jalapeño peppers
1 (4-ounce) can chopped green chiles, undrained
1 medium onion, chopped
3 cloves garlic, minced
2 pounds process cheese spread, cut into 1-inch cubes


Brown sausage and ground chuck in a medium Dutch oven, stirring to crumble; drain off pan drippings. Add mushroom soup, tomato sauce, chiles, onion, and garlic; stir until well blended. Simmer 20 minutes, stirring occasionally.

Add cheese, and cook over low heat, stirring until cheese melts. Serve warm with chips.

Created date

February 2010