Sausage-Hamburger Cheese Dip

Beth and Tim made this dip last night. They mixed all the ingredients up and put them in the crockpot on low, and left it overnight. That was too much cooking for the cheese, so this is the adjusted recipe - cook everything overnight and then add the cheese the next day.

Sausage-Hamburger Cheese Dip

Ingredients:

• 2 lbs. sausage (hot)
• 2 lbs. ground chuck
• 3 chopped onions
• 1 large can mushrooms (drained)
• 1 large can diced tomatoes (drained)
• 2 cans Rotel (hot) (drained)
• 3 T. garlic powder
• 1 large brick Velveeta cheese (chopped)
• 2 cans chopped green chiles

Directions:
In crockpot add all canned items. Brown sausage and ground chuck, drain and add to crockpot mixture. Add garlic powder, and cook on low for several hours or overnight. About half an hour to an hour before serving, stir in Velveeta, cover and cook until melted, stirring occasionally. Serve with corn chips or tortilla chips.

Tim also stirred in some fresh jalepenos to spice it up, but this is quite spicy on its own.

Note: Unless you're going to have a big crowd, you might want to cut this recipe in half because it makes a lot. My 5-quart crockpot was filled to the top.

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