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Chili Con Queso Dip

southern.chef's picture
Ingredients
  Pork sausage 1 Pound
  Processed cheese 2 Pound
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  Picante sauce 8 Ounce
  Milk/Warm water 6 Tablespoon
Directions

Cook sausage in a large skillet until meat is browned, stirring to crumble.
Drain well, set aside.
Combine cheese and undiluted soup in a heavy Dutch oven, cook mixture over medium heat, stirring until cheese melts.
Add crumbled sausage, picante sauce, and milk, mix well.
To serve, transfer mixture to a chafing dish.
Serve dip warm with tortilla chips.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
2

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Average: 4.2 (16 votes)