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 cheese dip 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
Container: 5-quart slow cooker
15 mins
2 hrs
  • 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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