Chili Cheese Dip

1. Taco Pie- Brown 1/2 lb meat. Stir in 1 (8oz) can tomato sauce and either ½ package of Chili Cheese Dip OR 1 ½ Tbsp. of Mexican Fiesta Dip. Simmer for a minute. Unroll a can of refrigerated crescents and press onto bottom of ungreased 12 inch cookie sheet. Prick bottom with a fork all over the crust. Bake 10 minutes at 350 or until slightly brown. Cover crust with meat mixture and top with shredded Mexican Velveeta or Velveeta cheese. Continue baking until cheese begins to melt. Top with chopped lettuce, tomatoes, and sour cream.

2. Kicked Up Bacon and Cheesy Potato Casserole- Prepare Cheesy Potato Casserole or Au Gratin Potato Mixes with a 1/2 package of each of the Bacon Dip Mix and Chili Cheese Dip.

3. Meatballs
1 pound bulk pork sausage
1 egg
1/2 cup saltine cracker crumbs
2 tablespoons milk
1/2 teaspoon Parmesan Herb Mix
1 tablespoon Chili Cheese Dip
1/2 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon vinegar
In a bowl, combine the sausage, egg, crumbs, milk and both mixes; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Combine remaining ingredients; mix well. Add to skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until centers of meatballs are no longer pink. Serve as an appetizer.