This is a simple dip. You can make it on the stove or in the crockpot. All up to you. I like to do it in the crockpot and keep it on warm once it is done.
10-1/4 oz. can cream of mushroom condensed soup
16 oz. Velveeta cheese
12 oz. cooked ground sausage. Any kind is good. Italian or breakfast both work.
16 oz. jar of your favorite salsa
On top of stove, or in a crockpot, combine the soup and Velveeta. When cheese is melted add the cooked and crumbled sausage.
Stir til combined and add your salsa. Mix well and heat through.
Best served warm. Great with tortilla chips.
Last year’s Q- Chicken Quesadillas
If you have seen this before, yes it is a repost. I wasn’t able to get want I needed for my original Q recipe.
Tara Tyler said:
i want to print all these yummy recipes!
cream of mushroom? who ouldve thought?!
Lynn Proctor said:
looks good–i love that you do it in the crock pot
Thank you, Tara. The soup makes a big difference.
Thanks, Lynn. Isn't the crockpot great?
Susanne Drazic said:
I would have never guessed cream of mushroom soup was in it. It's been a long time since I've made Queso dip. Might have to give this recipe a try.
Susanne, I have tried making it without and it really makes a difference.
ALWAYS A HIT IN OUR HOUSE!
Thanks Lon. 🙂