Reviewed: Jan. 16, 2007

I brought it to a party and it disappeared quickly. I added some salsa and taco seasoning for a little additional taste.

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boxer

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Reviewed: Nov. 16, 2006

TASTY!

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 16, 2006

I'm not a big velveeta fan at all, but I made this for my son's bday party today. It was a last minute decision - I made it in 15 min from start to pouring it in the crock. fast, easy and EVERYONE loved it. Esp the kids. I used Jimmy Dean hot sausage and 1 lb of ground beef. I didn't have green onions but no one seemed to notice nor care. thank you.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: May 26, 2006

Great dip. We loved it.

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mollymae

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2006

Since previous reviews had said it was thick, I used Tostitos Restaruant style salsa which is a bit watery. The store only had light Velveta and I think that also made it thinner maybe, I added the green chillis as suggested and used dehydrated onion. I actually added about a half cup or more of shredded cheddar to thicken it up. Needed stirred frequently, but it was very good served with fritos and golden Tostitos. Will make it again because everyone liked it.

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Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Reviewed: Dec. 23, 2005

It's easy to rely on a recipe like this. First, it can be prepared easily with just a few common ingredients, which one often has on hand. Secondly, it's delicious--a recipe that will be a hit anytime, anywhere. Thirdly, it's flexible. One can add and subtract a items to suit specialized or regional taste buds. I used medium salsa, but look forward to making this recipe again with the hot stuff. If I get really gutsy, I'd like see what a few red pepper flakes add to it. Spectacular!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 21, 2005

Big hit.

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Debi

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Nov. 1, 2005

AWESOME! I made this for the first time for a birthday party and everyone loved it. Thanks

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Oct. 18, 2005

Awesome! This dip is so easy to make, and it tastes great. I added a cup of milk to thin it out a bit. I used Tostito's HOT salsa and Jimmy Dean's ground sausage. I might use a little less sausage or maybe a different type of sausage next time... it has a little too much kick in it. I will definitely be making this time and time again.

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phuongle19

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Reviewed: May 18, 2005

This was sooo good, I made it for a football party we hosted at home. Could'nt stop eating it!!

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VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

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Reviewed: Apr. 22, 2005

Great dip for a large group.....not sure how to keep it fluid without frequent stirring. My only question is what kind of 'sausage' does everyone use to prepare this? Ground Italian? Sausage pieces in casings? Spicy chorizo with casings removed? This ingredient is too vague for me to rate this recipe more than three stars.

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luv2cook

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Apr. 7, 2005

Not bad but way too much for a casual get together. I probably would make again but would cut it way down as it made soooo much.

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JESSICA202

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Reviewed: Mar. 23, 2005

This is a solid recipe, but being from Louisiana, I found the need add some flavor. The cheese was overpowering and it was very thick. I used cajun hot sausage, a pack of chili seasoning, put 20 or so leftover Taco Bell sauce packets to work, a few good splashes of Louisiana Crystal hot sauce, and some jalepeños. I also added around a cup of milk to thin it out a bit.

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Melanie M.

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Reviewed: Mar. 2, 2005

The best dip of this kind that I've tasted! Makes a large amount, great for a large or small (hungry) crowd. Highly recommend!

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SUANNE

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Reviewed: Feb. 13, 2005

this is the best dip ever. The only thing I did different was added shredded monteray jack cheese only because I was short of velveeta. It would've been fine without it I'm sure. Thanks Stephanie

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MSJILL11

Cooking Level: Expert

Home Town: Plain City, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Feb. 13, 2005

Hey Stephanie....I used this recipe and everyone stood on their heads shouting with glee...Or maybe that was the alcohol...Ummm something to think about...Anywho this recipe kicks the old plain hamburger/salsa/cheese dip to the corner of been there, done that..I took all the credit b/c you didn't show for the party..

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SAVANNAH2

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2004

I LOVE this recipe! Like everyone else said, it's very easy to make and very tasty! I made the cheese, salsa, and onions in my electric fondue pot. I also added some red pepper flakes for zip. I think next time I make this, I will try just one pound of sausage when I want it to be more cheesy, or two pounds of sausage (instead of just one pound of ground beef) to switch the flavor up a bit. There is SO much you can do with this recipe. Thanks for sharing!

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PRETYBLKGRL

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 2, 2004

mmmmmmm! I replaced the salsa with one can diced green chiles and tomatoes and it was great. I took it to a party last week and everyone gobbled it up!

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