This type of Mexcian dip has been around for a long time. I posted this recipe on my blog back in January as part of our game day munchies. However, with Cinco de Mayo coming up this weekend, I wanted to share this recipe with my JAP family, too! It's a fiesta in a dish!
1In a large stove top pot over medium-high heat, cook the sausage, ground beef, diced onion and jalapeno. Add a little oil, if needed, and season with salt and pepper.
2Drain any excess fat from the pan, then add the taco/Mexican fiesta seasoning, lime juice, minced garlic and worcerstershire sauce. Continue to cook for a couple of minutes, until no pink remains in the meat
3Next, add 16 ounces of softened cream cheese, the white queso dip and 1 1/2 cups of salsa. Lower the heat to medium-low, and slowly melt all of the ingredients together. This may take as much as 15-20 minutes. Keep a close eye on the cheese and stir often to prevent the dip from sticking to the bottom of the pot.
4Simmer for a total of 25 minutes or so, to allow the flavors to mingle nicely. Stir in 1 1/2 cups of grated pepper jack cheese, and a tablespoon of chopped cilantro.
5Remove the dip from the heat, and pour carefully into your slow cooker, or serve immediately with lots of tortilla chips for dipping. Sprinkle the remaining shredded cheese on top and garnish with the chopped green onions. Yield: approximately 4-5 quarts
The Gordos white queso dip comes in a square plastic container. In my grocery store it's located in the Dairy section. If you can't find this, you can substitute 1 pound of Velveeta queso blanco in it's place.