Sausage Dip

I made this recipe on Saturday and fell in love. Everyone that knows me knows that I do not like broccoli. My sister cooks broccoli so much for family dinners that my not liking even the smell of broccoli has become a family joke. The thing is I don’t like cooked broccoli. I found this recipe for Sausage Dip that is wonderful.

The original recipe calls for eating it with tortilla chips but having Diabetes and needing to eat low carb prevents me from enjoying tortilla chips now. Instead I prepared some fresh broccoli and sliced cucumbers and even had some pork rinds to use to scoop this wonderful spicy dip.

Everything that you see on the picture is what I ate for dinner. Two hours later when I used my Glucometer my levels were only at 94. I had a very scrumptious somewhat healthy meal and I stayed under 100. How wonderful is that?

My husband and I both agreed that the original recipe had too much onion in it so when I make it next time I plan to leave it out entirely. The Rotel tomatoes already have onion in them so it really isn’t necessary. The original recipe came from here.

http://www.texmex.net/Rotel/sausgdip.htm

Sausage Dip

 

Ingredients:

• 1 lb. ground beef
• 1 lb. sausage ( I used sausage that had been flavored with sage) 
• 1 lb. pasteurized process cheese spread, cubed (I used Velveeta)
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, un-drained
• 1 teaspoon garlic powder

Directions:
In a large skillet, brown beef and sausage; drain.  Add remaining ingredients; stir over low heat until cheese spread is melted.  Serve warm with fresh veggies  Makes 12 servings.