Difference between revisions of "Texas Cheese Dip"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
||
| Line 15: | Line 15: | ||
# Use Tostitos 100% [[white corn]] restaurant style (Frito Lay) tortilla chips to dip. | # Use Tostitos 100% [[white corn]] restaurant style (Frito Lay) tortilla chips to dip. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:White corn Recipes]] | [[Category:White corn Recipes]] | ||
Revision as of 11:16, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- 1 lb block Velveeta cheese
- 1 can Campbell's cheddar cheese soup
- 1 can Rotel tomatoes, chiles and peppers
- 1 small jar salsa
- 1 pkg. Jimmy Dean hot sausage (optional)
Directions
- Cut block of Velveeta cheese into small pieces and melt in microwave, add cheddar cheese soup, Rotel, salsa and sausage.
- Stir.
- Mix well.
- Use Tostitos 100% white corn restaurant style (Frito Lay) tortilla chips to dip.
