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Sausage-Cheese Dip

Yield 8 cups


  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes