| | Directions | - 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.
Note: Thin chips do not hold up well when dipping into this mixture. |
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Prep Time: 15 minutes
Cook Time: 2 hours
Container: 5-quart slow cooker
Servings: 48
|  | | Ingredients | | - | | 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 |
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