Alabama Dip

Ingredients

1 LB Hamburger

1 LB Sausage(Italian)

2 LB Velveeta Cheese

16 Ounce Salsa (Chi-chi's thick and chunky medium)

1 (10 oz) can Ro-tel (Original)

1 (10 oz) can Cream of Mushroom soup

Brown the beef and sausage and drain.

Cut the Velveeta into large chunks.

Put everything into a large crock pot and stir. Cook on high for about 1 - 1 1/2 hours till cheese is melted (stirring occasionally). Turn to low while serving.

Serve with tortilla chips.

** You can adjust the 'heat' by using original sausage, mild or hot salsa 

** The cream soup helps keep it from separating and helps keep it saucy while being heated.

Thank you Bob Borries for the recipe!