This dip is wonderful. I put it in a slow cooker after it's done to keep it warm. Serve this with tortilla chips.

Advertisement

Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, brown beef and sausage. Drain excess fat.

    Advertisement
  • In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.

  • Add meat to the cheese mixture and simmer uncovered until ready to serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

90.1 calories; 4.3 g protein; 1.7 g carbohydrates; 19.7 mg cholesterol; 243.7 mg sodium. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2007
I have been making a version of this dip for years, and it is always a favorite! The trick I use to keep it creamy & tasty is to add a 10 3/4oz can of cream of mushroom soup (regular or reduced fat) mixed with 1 cup of milk. I haved used many different kinds of sausage (bulk italian, breakfast sausage, mild, spicy) and they all come out yummy. Serving with "scoops" (Fritos or Tostitos) or small deli bread seems to work best. I recently made this for my hubby to bring to a poker tournament, and he said that the guys were licking the dish, and asking him for the recipe! This also freezes well, so it's easy to make a double batch, freeze, then thaw & throw in a crock pot. Read More
(109)

Most helpful critical review

Rating: 3 stars
11/04/2012
I gave this a three because I hate when people make a ton of changes and rate the original a 5 when on it's own the original is not that good. I made this before as written and thought i was too salty. I just remade it now and I made some changes. I used a full pound of lean ground beef and eliminated the sausage. Then I used 2 cans of Rotel with green chili's instead of salsa and a large Velveeta loaf. It was amazing like that and way less salty and more flavorful. I will make this version a lot Read More
(22)
117 Ratings
  • 5 star values: 80
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/06/2007
I have been making a version of this dip for years, and it is always a favorite! The trick I use to keep it creamy & tasty is to add a 10 3/4oz can of cream of mushroom soup (regular or reduced fat) mixed with 1 cup of milk. I haved used many different kinds of sausage (bulk italian, breakfast sausage, mild, spicy) and they all come out yummy. Serving with "scoops" (Fritos or Tostitos) or small deli bread seems to work best. I recently made this for my hubby to bring to a poker tournament, and he said that the guys were licking the dish, and asking him for the recipe! This also freezes well, so it's easy to make a double batch, freeze, then thaw & throw in a crock pot. Read More
(109)
Rating: 5 stars
02/06/2007
I have been making a version of this dip for years, and it is always a favorite! The trick I use to keep it creamy & tasty is to add a 10 3/4oz can of cream of mushroom soup (regular or reduced fat) mixed with 1 cup of milk. I haved used many different kinds of sausage (bulk italian, breakfast sausage, mild, spicy) and they all come out yummy. Serving with "scoops" (Fritos or Tostitos) or small deli bread seems to work best. I recently made this for my hubby to bring to a poker tournament, and he said that the guys were licking the dish, and asking him for the recipe! This also freezes well, so it's easy to make a double batch, freeze, then thaw & throw in a crock pot. Read More
(109)
Rating: 5 stars
12/09/2003
Always a hit and so easy to make. This recipe has gotten the nickname "danger dip" in our family because we can't stop eating it and often other appetizers are forgotten (in danger)when this is served. Brought it to a local fire dept. picnic and last summer and there was nothing left. Read More
(34)
Advertisement
Rating: 5 stars
06/21/2003
This was excellent. I made it for a work party and everyone loved it. I used the hot ground sausage. Read More
(22)
Rating: 3 stars
11/04/2012
I gave this a three because I hate when people make a ton of changes and rate the original a 5 when on it's own the original is not that good. I made this before as written and thought i was too salty. I just remade it now and I made some changes. I used a full pound of lean ground beef and eliminated the sausage. Then I used 2 cans of Rotel with green chili's instead of salsa and a large Velveeta loaf. It was amazing like that and way less salty and more flavorful. I will make this version a lot Read More
(22)
Rating: 5 stars
06/21/2003
very tasty and very easy...to cut down on the fat a little bit i used 50 percent less fat sausage and lite velveeta..to give a little kick i added a some red pepper flakes...i will be making this one again..a definite keeper Read More
(18)
Advertisement
Rating: 5 stars
10/23/2003
I read about this in the reviews of another dip recipe so decided to try it instead. I used green salsa instead of the traditional red because that's what I had. WOW!! I will definitely make it again and again with the green salsa. I also used chorizo for the sausage. This is definitely a hit record. Read More
(15)
Rating: 5 stars
07/05/2007
This is such an easy recipe!! It was a family favorite. I served it with a dollop of sour cream and Frito Scoops! My niece LOVED it she had 2 or 3 bowls. It's best served warm so I suggest cooking it in a slow cooker and keeping it on low as you serve it or even just putting it in a slow cooker to just keep warm. Read More
(11)
Rating: 5 stars
06/21/2003
This was a very good appetiser for everyone! It made a lot and kept well in an electric fondue pot! I added spicey sausage to give it a little ZIP! Read More
(10)
Rating: 5 stars
06/21/2003
This dip was very easy to make and is quite tasty. Everyone enjoyed it. The next time we have company come over I will make it again. Read More
(7)