Beazell's Cook Book

Andouille Cheese Dip by David Triche

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Andouille Cheese Dip Contributed - Contributed by David Triche  




1 pound ground Andouille sausage

1 (2-pound) package Velveeta cheese, cubed

1 (10-ounce) can Rotel tomatoes, drained

1/2 cup salsa

2 tablespoons finely chopped cilantro

1 tablespoon Beazell's Cajun Seasoning



In a pot, brown Andouille sausage. Drain excess fat. Add remaining ingredients and cook, slowly until cheese is melted and hot.

Serve with Tortilla Chips. I use Mission Tortilla Chips (strips).


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