Rating: 4.5 stars
172 Ratings
  • 5 star values: 109
  • 4 star values: 43
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 3

This "dog food" dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef, cheese, and jalapeños but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 35 mins
Servings:
48
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place lean ground beef and onion in a large, deep skillet over medium-high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium-low.

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  • Pour in condensed cream of mushroom soup. Mix in processed cheese and desired amount of jalapeño peppers. Cook and stir until well blended, about 10 minutes.

  • Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.

  • Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

Nutrition Facts

88 calories; protein 5.3g; carbohydrates 1.5g; fat 6.6g; cholesterol 20.2mg; sodium 166.4mg. Full Nutrition
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