Slow Cooker Spicy Cheese and Sausage Dip Recipe
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Serve this crowd-pleasing
slow cooker appetizer
at your next large gathering and watch it disappear. This thick, spicy Southwest-style
is a perfect addition to your
Super Bowl party
or any other fall or wintertime get-together.
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1 pound bulk pork sausage
1 pound pasteurized processed cheese (such as Velveeta) cubed
1 can sliced jalapeno peppers, drained (11 oz. can)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8 ounces cheddar cheese, cubed
8 ounces cream cheese, cubed
8 ounces sour cream
1 can diced tomatoes, drained (14.5 ounce can)
1/4 teaspoon ground cumin
1/2 teaspoon black pepper
:5-quart slow cooker
Brown the pork sausage in a large skillet over medium-high heat, stirring to break up the meat.
Drain and discard the fat from the sausage, and the transfer the meat to the slow cooker.
Add all of the other ingredients to the slow cooker.
Cover the slow cooker and cook on high for 1½ to 2 hours or until the cheeses are fully melted. Don’t lift the cover until the cooking time has elapsed.
Stir the dip before serving. Serve it with crackers or thick tortilla chips.
Thin chips do not hold up well when dipping into this mixture.
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