Sausage Jalapeno Dip
I make this creamy, savory dip in my slow cooker. The dip tastes great with crunchy tortilla chips or raw vegetables. —Gina Fensler, Cincinnati, Ohio
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 1 cup whole milk
- tortilla chips
- 1 cup shredded part-skim mozzarella cheese
- 1 pound johnsonville® ground mild italian sausage
- 2 packages (8 ounces each) cream cheese softened
- 2 large sweet red peppers finely chopped
- 3 jalapeno peppers finely chopped
- Carbohydrate 6.44782 g
- Cholesterol 83.6683333333333 mg
- Fat 27.0572483333333 g
- Fiber 0.219333324432373 g
- Protein 4.98183 g
- Saturated Fat 14.7944495 g
- Serving Size 1 1 cups. (161g)
- Sodium 257.822666666667 mg
- Sugar 6.22848667556763 g
- Trans Fat 3.79698433333334 g
- Calories 285 calories
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Place red peppers, jalapenos and sausage in a 3-qt. slow cooker; add milk. Cook, covered, on low 5-6 hours or until peppers are tender., Stir in cheeses. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with tortilla chips.
