Yes definitely interested. And now I want to make two batches - one for the dip and one for a massive helping of Mac and cheese.
I will start with the must haves and finish with the things that you can adjust to taste. One final note, I used to work at a Cherry/Apple packing plant in Traverse City, don't feel bad about using generic brands. Usually the only difference in price is the brand. And again I will stress that Fritos Scoops are amazing with this dip, even if you don't like corn chips give it a shot.
2 pounds velveeta
1 pound Ground Beef (I like 80/20)
1 pound hot sausage or chorizo
2 cans Rotel or 1 large can diced tomatoes
1 large onion or 2 mediums
1 green bell pepper
1 red bell pepper
1 brick cream cheese
Salt and Pepper to taste (Mrs. Dash is phenomenal too)
Now is the things that you can adjust to taste, and obviously it is up to how spicy you like it. I like it real hot, and I can say that this dip handles spice well. I have gone anywhere from 0-4 jalepenos and the same serranos, it might be my taste buds but without peppers it can be a little bland without the kick. Even if you are averse to spice I would add a couple peppers, with this amount of cheese it wont be real hot and you will enjoy the taste.
So first heat up the crock pot and add the cheese (velveeta and cream cheese), that big brick takes a while to melt. If your pressed for time microwave it a little bit. Next saute all the veggies, personally if your not sneezing at the end your doing it wrong but i digress. Add cooked veggies to crock pot, and Rotel or diced tomatoes. Brown all the meat and add to the pot. You can eat right away, but I always wait at least an hour. The flavors mix and it gets better the longer you wait.
Now for the leftovers, its really easy. I buy the large macaroni noodles, boil, and add the leftover dip. Seriously never had better mac n cheese, really good stuff. I am always adjusting it, but this is the general guideline to my famous dip. It is always a hit, hope you love it.