Saturday, February 13, 2010

Chili Con Queso Dip

This is super delicious recipe.... dip it with tortilla chips!!

1 lb. sausage (not bulk)

1 (2 lb.) pkg. processed cheese

1 (10 3/4 oz.) can cream of mushroom soup

1 (8 oz.) jar. picante sauce

1/4 c. plus 2 Tbsp. milk or water

tortilla chips

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, milk and mix well. Serve warm in crock-pot or chafing dish. Dip with tortilla chips. Yields about 2 quarts.

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