Jalapeno Popper and Sausage Dip Recipe
My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. —Bev Slabik, Dilworth, Minnesota
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 24
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 cup (8 ounces) sour cream
- assorted fresh vegetables
- 1 pound bulk spicy pork sausage
- 1 can (4 ounces) chopped green chilies undrained
- 2 packages (8 ounces each) cream cheese cubed
- 4 cups shredded parmesan cheese (about 12 ounces)
- 1 can (4 ounces) diced jalapeno peppers undrained
- Carbohydrate 5.02506666666667 g
- Cholesterol 0 mg
- Fat 0.194133333333333 g
- Fiber 1.49333333333333 g
- Protein 1.2432 g
- Saturated Fat 0.0365866666666667 g
- Serving Size 1 1 serving (56g)
- Sodium 17.5466666666667 mg
- Sugar 3.53173333333333 g
- Trans Fat 0.05824 g
- Calories 24 calories
Directions In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker. Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3-1/2 hours or until heated through. Stir before serving. Serve with vegetables. Yield: 24 servings (1/4 cup each). Originally published as Jalapeno Popper & Sausage Dip in Taste of Home February/March 2015, p45 Nutritional Facts 1/4 cup (calculated without chips) equals 180 calories, 15 g fat (8 g saturated fat), 44 mg cholesterol, 399 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein. Print Add to Recipe Box Email a Friend
