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.
Step 4: Add everything
once the beef has been drained, decrease the heat to a simmer and start adding stuff. I usually add the cream of mushroom soup and salsa first, then mix it all together into a paste, then add the cheese, but it doesn't really matter, you can just throw it all in a pan and stir the bejesus out of it. stir the dip as the cheese melts to mix everything together. when no lumps are left, it's ready. you can transfer it to a crock pot or insulated container (i use a 64 oz insulated travel mug) or just keep it in the pan. it will skin up once it cools, but it's usually mostly gone by that time.
I usually serve this with Mission tortilla strips, but you may substitute whatever you prefer. This is a heavy dip, so sturdier chips work best.
for larger batches you can just double everything. you can also add more or less salsa to taste. I would recommend against letting this cool and harden in the pan, because it turns to cement and requires about two hours to soak to get the pan clean. Please enjoy my first instructable!