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 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.