You know how whenever you make a dip, everybody else says "Ohh, i make this great dip, you should try it!"? well, this one will put them all in their place. Named after its inventor, my aunt jane.
Step 1: Assemble ingredients
For one batch of this dip, you will need the following:
(don't substitute for cheaper ingredents, it really does make a difference with this one)
1 pound velveeta
1 can campbells cream of mushroom soup
1 12 or 16oz jar of pace medium thick and chunky salsa
1.5 lbs ground beef (this is actually optional, but makes for a much heartier dip. I recommend 80/20 or better lean ground beef, but anything should do if you drain it properly)
Step 2: Prepare stuff
cube the velveeta, I usually cut it into roughly 1 inch blocks, the smaller the better, but don't kill yourself as this stuff is going to simmer down anyway
Open the jar of salsa and the can of soup
Step 3: Brown and drain the ground beef
I recommend you use a 3qt saucepan for this. you only need one pan, and it has to be big enough to hold everything. this dip can be made in a 15 inch skillet, but it gets a little tight in there.