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Petit Faux Pas (a radical dip/spread)

an  adaptation of a Patio Planters Recipe

1	lb.	ground beef
1	lb.	pork sausage bulk (Jimmy Dean Hot Pork Sausage)
1	lb.	Velveeta
1	tsp	oregano
1	tsp	worchester sauce
1	tsp	minced garlic (or more)
1	tsp	tabasco sauce (or more)
˝		small onion finely chopped
1	tbsp	cooking oil

Sauté the onion in the oil; add the beef and pork sausage.  Brown the meat, breaking it into small bits.

Drain as much of the grease as possible.  Add the seasonings.  Mix well cooking for a few minutes longer.

Add the Velveeta, mixing it in thoroughly with the meat as it melts.  I find it convenient to put the meat in a crock pot and add the Velveeta to melt in the pot.  Serving from the crock pot is easy.

For the energetic, place the spread onto cracker rounds (rye or wheat are favorites).  For the couch potato, grab some tortilla chips!