The hospital where my husband works came out with their own community cookbook – Food Therapy: Cooking with St. Luke’s. The following recipe caught my eye, and I plan on testing it this weekend (sans the hamburger) and on a much smaller scale:

 

Hot Dip

1 LB hot sausage

1 LB lean hamburger

1 LB Velveeta cheese

1 LB hot Velveeta cheese

1 can cream of mushroom soup

1 can tomatoes (16 oz.)

1 can green chilies and green peppers

1 onion, chopped fine

 

Brown the sausage and hamburger until crumbled; drain excess fat. In a crock-pot, melt the cheeses. Add the meat, soup, tomatoes, green chilies, peppers and onions; mix well. Makes a very large amount, but the leftovers can be frozen. Serve with chips.