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This is a family & friends favorite. I am asked to make this for all gatherings!!


  • 1 loaf Mexican Velveeta
  • 1 pound of Jimmy Dean sausage
  • 2 cans of Campbell's Fiesta Nacho Cheese soup
  • 1 can of Rotel Tomatoes with chilies (drained)


  • Cook sausage until baked through; breaking into small pieces as it cooks.
  • DRAIN off all grease.
  • Add the two cans of soup, the can of Rotel and stir.
  • Cut the Velveeta into fat cubes and let drop into the mixture, stirring frequently until the cubes are completely melted in the dip.
  • Refrigerate for 24 hours to let the flavors blend.
  • Reheat and use as dip with tortillas chips
  • Works well in the crockpot on low.
  • * As a variation I have also added 1 can of chili w/o beans to this dip too.

Categories: Appetizer  Dip 
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