Hot Cheese and Sausage Enchilada Dip

This creamy dip is served warm and is guaranteed to be THE hit of the party.  Serve it with tortilla chips and watch it disappear.

Make a double batch to use in the recommended casserole dish another night!

{should have been faster with the camera...the dip disappeared faster than I could get the shot *grin*}

2 1/2 tablespoons Chicken Enchilada Soup Blend*
1 10-oz can diced tomatoes with chilis
2 8-oz bricks of cream cheese
1/4 cup milk
1 10.75-oz can cheddar cheese soup
1 pound of breakfast sausage, cooked and drained (cooked like ground beef ~ see tip here)


Slow Cooker Option:
  1. Place all ingredients into a slow cooker and cook on high for 1 hour or low for 2 hours, or until all is melted and blended together.  Stir a few times during the cooking process.  
  2. When done, reduce heat to warm and serve with tortilla chips.  {can make ahead, refrigerate and then warm in slow cooker to serve later as desired)
Stove Top Option:
  1. Place all ingredients into a large skillet and cook over medium heat until all is melted and blended together.  
  2. This is ready to serve, but is best if kept warm in a chafing dish or slow cooker during service.  

Make a double batch and plan to serve one of the meal trail ideas below another day this week.

Having this dip in the fridge makes these meal ideas fast and easy:
(working on some more ideas...will post soon!)

Tami's Tip:
Need a queso dip without any meat?  Eliminate the sausage and follow directions as listed.  This makes a wonderfully creamy queso dip!
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