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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Step 1: Assemble ingredients

For one batch of this dip, you will need the following:
(don't substitute for cheaper ingredients, it really does make a difference with this one - Except for the salsa. I recommend a chunky variety, but aside from that, choose your poison.)

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. If you're crock pot inclined, you can add everything to that, but it will take awhile to finish. I'd recommend making it on the stove and transferring it to the crock pot to keep warm.

_soapy_8 years ago
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?
0.775volts (author)  _soapy_8 years ago
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/
use a turkey baster thingy :p
lewcas8 years ago
This sounds like it would be stunningly heavy but also very delicious.
0.775volts (author)  lewcas8 years ago
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"
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.
0.775volts (author)  duckarrowtypes8 years ago
and yeah, we call it "the dip" as well.
0.775volts (author)  duckarrowtypes8 years ago
woah... I think that might just be too good... I'm makin it tonight.
Tammybat8 years ago
Hi ... just curious as to what chips work best with your Jane Dip ... thanks!
postapoc8 years ago
woudn't have thought to add cream of mushroom and velveeta. Sounds good I'll have to try it.
jnixon8 years ago
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.
austin8 years ago
maybe it might be good but velveeta cheese is just the snot of satan so...
0.775volts (author)  austin8 years ago
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?
Good point.
leevonk8 years ago
this sounds amazing, and its only a little above my cooking level (uses the stove, haha).