The Best Ever Cheese Dip
My cheese dip is legendary. When we were youth pastors years ago this dip was requested at every occasion. I think it’s the mushroom soup that makes the difference.
1 pound of green beef or sausage, browned and drained
1 pound of velveeta cheese
1 can of rotel
1 can of cream of mushroom soup
Add all the ingredients to a crockpot. Set it on high and stir often. Just keep a watch on it…it will burn if left unattended for too long.
My Salsa Recipe
I used to buy salsa at the store. That was a long time ago. I was first introduced by this kind of salsa by a family that attended our church from Venezuela. Oh my goodness! Years later I saw Martha Stewart make a version of it on her show. She seeded her tomatoes…I leave the seeds in. We could eat buckets of this stuff. It’s oh so fresh!
2 cloves of garlic
salt to taste
Juice of one lemon
Optional: green or yellow pepper, cilantro and oregano.
Chop up your onions and garlic in your food processor (now is the time to chop a pepper if you are so inclined). Empty the food processor (put your onions, etc. into your bowl). Cut up your tomatoes just a bit and add to the food processor…hitting pulse just a few times (you still want them kind of chunky) Add the tomatoes to the bowl. Then add salt, lemon juice and your herbs. Be sure to taste as you go.