3 tablespoons butter, softened
1 pound of ground sausage
1 (16-ounce) package Velveeta cheese
2 cans Rotel tomatoes (sought after “temperature”)
For this dip, soften the butter in your crock pot and cook the ground sausage in the butter until eventually well browned. Stir in the Velveeta cheese and Rotel and warmth on medium high until eventually all of the components are smooth and creamy. Cut down the heat to warm, stir from time to time, and provide warm with nachos, corn chips or crackers.
1 (10-ounce) package frozen spinach
1 bundle Koor’s vegetable soup combine
1 (8-ounce) block of cream cheese, place temperature
1 cup Kraft body fat-absolutely free mayonnaise
3 modest environmentally friendly onions, finely chopped
1/4 teaspoon Cayenne pepper
Thaw spinach, rinse, drain and squeeze out surplus liquid. Incorporate the spinach with all of the over elements. Stir until finally every little thing is effectively merged. Cover and chill a few several hours or a lot more prior to serving to let all off the flavors to meld. This recipe will make 3 cups of dip, which is mouth watering on rye bread or crackers of your option
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