Debbie's Dip

 from Debbie (whoever she is)

and to you from Sharon Cline

 

1 lb hamburger  (or 1/2lb hamburger & 1/2lb pork)

1 can cream of mushroom soup (I use cream of chicken mushroom soup)

16 oz mexican velveeta

        when I can’t find the Mexican velveeta, I just use the regular and

        add a couple of 4 oz. cans of chopped green chilies.  If you like it a

        little hotter, add a few jalapenos.

8 oz cream cheese

1 small can chopped black olives

1 cup salsa (I like the chunky salsa).

 

Brown meat and then drain.  Combine all ingredients in a crock pot.  Keep stirring until it’s ready.  Takes about an hour to ‘melt’ everything.

 

I’ve found that to warm up any leftovers, you can nuke it in the microwave and then thin it with a little bit of sour cream.