This is the dip people hover around. Brown a pound of sausage, then let it melt in the slow cooker with a block of Velveeta and a can of diced tomatoes with green chiles. It stays smooth and hot on the warm setting all through the game or the party.
Tips
- Cube the cheese so it melts evenly.
- Stir every 30 minutes while it melts.
- Use hot sausage if your crowd likes spice.
Storing
Refrigerate leftovers within 2 hours for up to 3 days. Reheat gently, stirring.
Slow Cooker Sausage Cheese Dip
Browned sausage, processed cheese and diced tomatoes with green chiles melted in the slow cooker.
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Ingredients
- 1 lb ground pork sausage
- 32 oz processed cheese (Velveeta) cubed
- 1 can diced tomatoes with green chiles 10 oz, undrained
Instructions
- Brown the sausage in a skillet, breaking it up. Drain the fat.
- Put the cheese cubes, sausage and tomatoes with green chiles in the slow cooker.
- Cover and cook on LOW 1 1/2 to 2 hours, stirring every 30 minutes, until smooth.
- Switch to WARM and serve with tortilla chips.
Notes
Keep on WARM up to 2 hours. Refrigerate leftovers up to 3 days.
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