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.
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Signing UpStep 1Assemble 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)
(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)
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Jun 24, 2006. 7:32 PM_soapy_
says:
What's this "Once the beef has been drained" thing? Are you supposed to cook it under water or something? And wouldn't that be in a different pan?
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Jun 26, 2006. 1:00 PM0.775volts (author)
says:
when you brown ground beef, the fat and some other lliquids (like the water added by meat packing companies to increase weight) cooks out, when the beef is fully cooked, you take a handi-screen or collander and drain the fat and liquids out, pretty much every recipie book in the world tells you to do this when preparing ground beef. you don't actually have to drain the fat out, but it can make some stuff taste pretty nasty if you don't/
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Jun 17, 2008. 8:16 AMkenny94
says:
use a turkey baster thingy :p
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Jul 16, 2006. 5:36 PMlewcas
says:
This sounds like it would be stunningly heavy but also very delicious.
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Jul 17, 2006. 8:57 AM0.775volts (author)
says:
oh yes, eat enough of it and you get the "dip malaise" i guess it's the mexican cooking cum wisconsin version of "the itis"
Reply
Jul 12, 2006. 12:55 PMduckarrowtypes
says:
Around here, we call this "THE dip." There is no other. Try subsituting spicy breakfast sausage (the kind in the tube) for the ground beef and pass out from the greatness.
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Jul 13, 2006. 1:21 PM0.775volts (author)
says:
and yeah, we call it "the dip" as well.
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Jul 13, 2006. 1:20 PM0.775volts (author)
says:
woah... I think that might just be too good... I'm makin it tonight.
Reply
Jul 10, 2006. 7:21 PMTammybat
says:
Hi ... just curious as to what chips work best with your Jane Dip ... thanks!
Reply
Jun 30, 2006. 11:05 AMpostapoc
says:
woudn't have thought to add cream of mushroom and velveeta. Sounds good I'll have to try it.
Reply
Jun 22, 2006. 8:20 AMjnixon
says:
Wow...this sounds awesome. I want to try it now! Also, try putting fried-up ground beef over tortilla chips and then cover in shredded cheese. Melt the cheese in the oven and serve. I sometimes add sliced jalepenos too.
Reply
Jun 21, 2006. 6:53 PM
austin
says:
austin
says:
maybe it might be good but velveeta cheese is just the snot of satan so...
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Jun 21, 2006. 8:39 PM0.775volts (author)
says:
hey, you don't have to make it. and are you honestly trying to tell me that the snot of satan wouldn't be evilly delicious?
Reply
Jun 21, 2006. 9:42 PM
fungus amungus
says:
fungus amungus
says:
Good point.
Reply
Jun 21, 2006. 5:36 PM
leevonk
says:
leevonk
says:
this sounds amazing, and its only a little above my cooking level (uses the stove, haha).
Reply
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