Sausage Hamburger Dip Recipes

CROCK POT MEXICAN SAUSAGE DIP

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

HAMBURGER-SAUSAGE-CHEESE DIP

Steps:

• Cook ground beef and sausage together, drain.
• Add Velvetta cheese a few cubes at a time. Melt into mixture then add more cheese. Do this until all cheese has been melted into meat mixture.
• Add oregano and crushed red peppers. Mix together and cook about 30 minutes. Make sure to stir a few times while it is cooking.
• You can serve from the pot you cooked in or place in one of those dip crock pots. The crock pots you can keep the dip warm longer without worrying about burning.
• Place on a Triscut and you are done. You can use whatever cracker you want but the flavor of the Triscut with the dip is really a treat.

ROTEL HAMBURGER-SAUSAGE CHEESE DIP

Steps:

• Brown hamburger meat with chopped onion.
• Brown breakfast sausage.
• Place hamburger and sausage in crock pot.
• Place rest of ingredients in crock pot.
• Turn on high until cheese is melted.
• Turn back to low and serve.
• Be sure to stir occasionally.
• I estimated the cook time two hours.

SAUSAGE HAMBURGER DIP

Steps:

• In a large skillet, brown, cook sausage and ground beef for 15 minutes and drain.
• Place in a 4-5 quart slow cooker sprayed with vegetable cooking spray.
• Add salsa, mushroom soup, tomatoes, green chilies, garlic powder, and oregeno and stir well. Fold into cheese.
• Cover and cook on low for 1 hour or until cheese melts.
• Stir once during cooking.
• Serve from cooker.

HAMBURGER DIP

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a greased 3- or 4-qt. slow cooker. Stir in Velveeta, soups and seasonings. Cook, covered, on low until heated through, 1-1/2 - 2 hours, stirring halfway through cooking. Serve warm with tortilla chips.