Loved by all! Few adjustments.

Reviewed On: Nov. 12, 2009

I have used this dip in the past and the only change I made was to add about 6 oz. of velveeta cheese. I browned the sausage, transferred it to my 1.5 qt slow cooker, added the rest of the ingredients and switched it to low, stirring often. Be careful it burns easily (I turned it off and on a few times to maintain warm temperature). My family and I didn't think it was bland at all!!

Reviewed On: Feb. 1, 2008

I followed this recipe, except the only asparagus I had available was an 8oz bag marked "petite" and it was plenty. I have never cooked with asparagus and we liked it very much. I did have to increase cooking time by about 25-30 minutes. The only change I would make is to add the cheddar cheese into the mix before baking, mainly for reheating purposes. I did reheat it for lunch leftovers and it stood up very well.

Reviewed On: Oct. 12, 2007