It can be a little rough around the edges, a little stinky, and sometimes have a soft spot.

No, I’m not talking about your Grandpa Harold. I am referring to one of the finest creations known to mankind: cheese!

Instead of serving the usual warm crab dip this Thanksgiving, why not spice things up with one of my favorite family recipes – my cousin’s Mexican queso dip. You put this winner into a silver chafing dish as a pre-feast appetizer and everyone will be begging for the recipe. Just don’t let them fill up before dinner! (It’s hard to stop once you start…)

Paige’s Warm Queso Dip
Serves Eight-Ten

Ingredients
1 lb. hamburger meat
1 lb. Jimmy Dean Hot Sausage
1 chopped yellow onion
1 lb. Velveeta (cut into cubes)
1 lb. American cheese (cut into cubes)
1 jar (small) Pace Picante Chunky Salsa (Spice: Medium)
1 can cream of mushroom soup

1. Brown hamburger and sausage meat over medium heat with onion; drain off fat.

2. In sauce pan, warm cream of mushroom soup with one can of water.

3. Add Velveeta and American cheese cubes to soup; stir until cubes are melted.

4. Add salsa, meats, and onions to melted cheese mix.

5. Serve in a chafing dish with tortilla chips. Enjoy!

6. Take two TUMS at bedtime.

(You’ll thank me in the morning.)