I was just checking some blogs (rather than doing what I need to be doing) and I saw that Lifeasmom.com is hosting a Super Bowl Party recipe swap. I’m excited since we’re actually hosting a party this year. (Having your house somewhat consistently clean makes you volunteer for crazy things much more easily.)
So, I thought I’d quickly share my cheese dip’s secret ingredient.
Cream of Mushroom Soup.
Seriously. Just make it like you normally would. Velveeta, a lb. of browned ground beef or breakfast sausage, a can of rotel or a jar of salsa . . . and a can of cream of mushroom soup. Melt it all together in the microwave and add milk to make it the consistency you like. After it’s melted, put it in the crockpot and forget about it. You can melt it all in the crockpot, but I never remember to start it in time. With the meat no one will notice the bits of mushroom. And it gives it a fabulous texture and creaminess.
Serve with tortilla chips.
This is exactly how I make mine and it is delish!!
Lenetta @ Nettacow says
Hubs's cousin does the same thing, and it really makes it yummy!!!
I have been decluttering/reorganizing the bejeezus out of our spare bedroom today and I'm so excited! :>) The little one is at Grandma's for a few days, so I'm trying to take advantage.
Brittani A. says
Do you add milk to the soup?
Dana White says
No. Just the soup.
Now I know what I want to do with that Hatch Chile ground sausage I just got from HEB.
Or you could do what I do and throw that can of mushroom soup in the handy dandy mini chopper and blend it up. No chunks and no one is the wiser. I also use that trick (heehee) to put tomatoes in chili for a son who loves my chili but won’t touch a tomato (but of course covers everything in ketchup ).